Pork Carnitas. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Set a multi-cooker to the Saute setting and add the oil. Sprinkle the cubed pork generously with salt and pepper.
Squeeze over the juice of the orange and add the two halves.
Best Pork Cut for Pork Carnitas - for ultimate juicy pulled pork full of flavour, you can't beat pork shoulder, aka pork butt.
Bone in or out, it needs to be skinless so it can be rubbed with the Carnitas seasoning Carnitas seasoning - rub pork with a simple spice mix of oregano, cumin, salt and pepper.
You can have Pork Carnitas using 12 ingredients and 8 steps. Here is how you cook that.
Ingredients of Pork Carnitas
- Prepare 2 pounds of trimmed pork butt into 1 inch thick slices it is about 4-5 large slices (all slices should be even).
- You need 2 teaspoons of salt.
- It's 1/2 teaspoon of pepper.
- It's 3 tablespoons of sugar.
- It's 11/2 teaspoons of dried oregano.
- You need 11/2 teaspoons of ground cumin.
- You need 1 of large white onion, cut into wedges.
- It's 1 head of garlic, smashed peeled and roughly chopped.
- You need 2 of limes, juiced.
- It's 1 cup of orange juice.
- It's 1 cup of chicken stock.
- Prepare 1 of bay leaves.
Pork carnitas, a Mexican-style slow cooked pulled pork, are probably my absolute favorite street food. Carnitas literally means "small pieces of meat" which makes them perfect for tacos. I've had them while visiting Mexico in Puerta Vallarta as well as many parts of the southern United States. The cut of pork most often used for Authentic Carnitas is the pork butt, which is ironically not the butt of the pig, but its shoulder.
Pork Carnitas instructions
- Mix the dry seasoning together then coat the 1 inch thick slices of pork..
- Mix together the lime juice, orange juice, chicken stock and pour over the pork. Let sit for 20 minutes..
- In a baking pan or Dutch oven add the onion, garlic and bay leaf, on the bottom and place the pork and pour liquid over on top..
- Cover and cook in a 350 degree oven for 2 hours or (until the meat falls apart)..
- Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!).
- Strain and save the liquid. (Note the onions and the garlic did taste good and you may want to eat them??).
- TO CRISP ON STOVE: Heat about 1 tablespoon of oil in a nonstick pan or cast iron skillet over high heat. When pan is hot, add pork and sear until just beginning to crisp. Pour over about 1/2 cup of left over liquid, and continue cooking until the juices begin to reduce down and the meat is nice and crispy..
- TO SERVE: 1. Season with a little extra salt and pepper if desired. Pour over more of the juices once the meat has crisped for added flavor, just before serving! Serve in Tacos, Burritos, or in a salad!.
When pork butt is cooked over low heat for an extended period of time, it turns into juicy, tender bites of pork perfection. Place the pork strips in a high-sided skillet, and add just enough cold water to barely cover the pork. Add the salt, then bring to a boil over high heat. In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides.