Carnitas De Puerco Recipe
Servings 8
Calories 320kcal
Equipment
- Dutch oven or heavy-bottomed pot with a lid
- Tongs
- Slotted spoon
- Cutting Board
- Chef's knife
Ingredients
- 4 lbs pork shoulder, cut into 2-inch pieces
- 2 oranges, juiced
- 2 limes, juiced
- 1 onion, chopped
- 5 garlic cloves, minced
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup water
- 2 tbsp vegetable oil
Instructions
- Preheat your oven to 350°F.
- In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
- Now by adding pork brown all sides for 5 minutes.
- Once the pork is browned, remove it from the pot and set it aside.
- Cook for 5 minutes by adding the onion and garlic to the pot until the onion is soft.
- Add the cumin, oregano, chili powder, salt, and black pepper to the pot and cook for 1 minute, stirring constantly.
- Add the pork back to the pot and pour in the orange juice, lime juice, and water.
- Bring the mixture to a simmer and cover the pot with a lid.
- Transfer the pot to the oven and cook for 2-3 hours, until the pork is tender and falls apart easily.
- Once the pork is done, remove it from the pot with a slotted spoon and shred it with a fork.
- Skim any excess fat from the surface of the cooking liquid and discard.
- Return the shredded pork to the pot and mix well with the cooking liquid.
- Serve hot with corn tortillas, salsa, guacamole, and lime wedges.