Carnitas

Even though I am Italian, my favorite food is Mexican. For me, Taco Tuesday seems to make its way to Wednesday, Thursday, Friday, and into the weekend. These carnitas make a perfect breakfast, brunch, lunch, snack, or dinner. Enjoy!

15 minutes

6 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	489
Fat:	33 g
Carbohydrates:	5 g
Protein:	41 g
Calculated per serving.

by ams

View other recipes by ams

Serves: 6

Ingredients

2.5 - 3 lb 2.5 - 3 lb 2.5 - 3 lb Pork Shoulder, Cut into 2 inch cubes
1 tsp 1 tsp 1 tsp Cumin
1 tsp 1 tsp 1 tsp Paprika
1 tsp 1 tsp 1 tsp Oregano, dried
0.5 tsp 0.5 tsp 0.5 tsp Cinnamon, ground
pinch pinch pinch Cloves, ground
1 tsp 1 tsp 1 tsp Sea Salt
1 tsp 1 tsp 1 tsp Black Pepper
2 whole 2 whole 2 whole Bay Leaf
6 clove 6 clove 6 clove Garlic, Minced
1 whole 1 whole 1 whole Orange Zest
0.5 cup 0.5 cup 0.5 cup Orange Juice
1 whole 1 whole 1 whole Lime Zest
0.25 cup 0.25 cup 0.25 cup Lime Juice
3 - 4 cup 3 - 4 cup 3 - 4 cup Chicken Stock, free range, organic

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine the spices (cumin, paprika, oregano, cinnamon, cloves, salt, pepper) in a small bowl.
Place pork in larger bowl and toss with the spice mixture until well coated.
Zest the orange (See recipe notes) and lime. Set aside.
Juice the orange and lime.
Place pork in a Dutch oven. Add the bay leaves, garlic, zest, juice, and stock to cover the pork.
Bring to boil and reduce to simmer. Simmer uncovered until all the liquid is gone.
Once the liquid has completely evaporated, cook pork until the edges are crispy. Stir frequently so the pork does not burn.
Serve with lettuce wraps, avocado, chopped tomato, hot sauce.

Notes

*Use a Honeybell tangelo in place of the orange when in season. The cook time will vary based on how low the pork is simmering. The slower and lower the simmer, the more tender the pork.