Crispy Pork Carnitas Recipe
237kcal
Ingredients
- 8 pound pork shoulder roast boneless, trimmed
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 medium orange
- 1 medium lime
- 2 medium jalapeno peppers stemmed, seeded, sliced in half lengthwise
- 1 medium yellow onion peeled and cut into quarters
- 2 medium green onions cut into 2 inch lengths
Equipment
- Ever Sharp Chefs Knife
Instructions
- Preheat the oven to 275°F.
- Cut pork into large chunks, as needed, to fit into Dutch oven
- In a small bowl, mix oil, garlic, chili powder, cumin, oregano, salt and pepper. Rub pork pieces all over with spice mix and place pieces into Dutch oven.
- Juice orange and 1/2 of lime and pour the juice over the pork. Cut second half of lime into 4 chunks and place around the pork. Tuck prepared jalapeno and onion around pork pieces.
- Cover Dutch oven and cook on center rack of 275°F degree oven for 3 - 5 hours or until internal temperature taken with a digital meat thermometer is at least 150°F degrees. Remove from oven and allow meat to rest for 10 minutes in Dutch oven. Transfer pork to a baking sheet and shred into bite size pieces.
- Preheat oven broiler to High. Place shredded pork on baking sheet under the broiler for 4 - 8 minutes until meat edges are browned and crispy.
- Serve warm on tortillas with your favorite toppings.
Nutrition
Serving1servingCalories237kcalCarbohydrates2gProtein30gFat11gSaturated Fat4gCholesterol101mgSodium218mgPotassium551mgFiber1gSugar1gVitamin A147IUVitamin C7mgCalcium30mgIron2mg
Notes
Watch the meat under the broil carefully to keep from burning.
The spices for this dish are mild. Add 1/4 to 1/2 teaspoon Cayenne to the rub for more heat.