Teresa's Recipes
Pork Carnitas
Dive into the rich, savory world of homemade pork carnitas, where tender, slow-cooked pork shoulder is infused with vibrant citrus and aromatic spices. These carnitas are not just a filling; they are a celebration of Mexican culinary tradition. Whether piled high in tacos, nestled in burritos, or served alongside rice and beans, every bite promises a burst of flavor that embodies the heart of Mexican cuisine. Perfect for family gatherings or a cozy night in, this dish will transport your taste buds straight to the streets of Mexico.
Ingredients
- 3-4 pounds, cut into large chunks Pork shoulder
- 2 cups Chicken broth
- 2 Bay leaves
- 1 large, chopped Onion
- 2 tablespoons Vegetable oil
- 1 teaspoon Black pepper
- 1 tablespoon Salt
- 1 tablespoon Dried oregano
- 2 teaspoons Ground cumin
- 4 cloves, minced Garlic
- 1/4 cup (freshly squeezed) Lime juice
- 1/2 cup (freshly squeezed) Orange juice
Dietary Notes
- Servings: 8
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Calories: 350
- Fat: 20g
- Carbs: 5g
- Protein: 30g
- Sodium: 800mg
- Sugar: 2g
Instructions
- Begin by cutting the pork shoulder into large chunks, ensuring even cooking.
- In a large bowl, mix together the orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper to create a vibrant marinade.
- Add the pork chunks to the marinade and toss to ensure they are thoroughly coated. For the best flavor, let the pork marinate for at least 1 hour, or overnight in the refrigerator if time allows.
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Add the marinated pork chunks to the pot and cook until browned on all sides, approximately 5 minutes.
- Stir in the bay leaves and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, covering the pot.
- Allow the pork to simmer gently for 2 to 3 hours, or until it becomes tender and easily shreds with a fork. Stir occasionally and check for liquid levels, adding more broth if necessary.
- Once cooked, remove the pork from the pot and shred it using two forks, discarding any excess fat.
- For an added crunch, heat a large skillet over high heat and add the shredded pork. Sear for a few minutes to crisp up the edges, enhancing the flavor.
- Serve the carnitas in warm tortillas with your choice of toppings such as diced onions, cilantro, avocado, salsa, or fresh lime juice.
Tips
- For a spicier kick, add diced jalapeños or a splash of hot sauce to the marinade.
- Feel free to use a slow cooker for a more hands-off cooking approach; simply adjust the cooking time to 6-8 hours on low.
- Serve with pickled red onions for a tangy contrast.