
How To Make Pork Carnitas
This pork carnitas recipe is a mixture of flavors: the hint of sweetness and tanginess from the oranges and lime and from different spices.
Serves:
Ingredients
- 4lbpork buttboneless, or boneless country ribs, fat trimmed and cut into 2-inch cubes
- 2tspcanola oilor other vegetable oil
- 1½tspsalt
- Âľtsppepper
- 1tspcuminground
- 1onionpeeled and quartered
- 2bay leaves
- 1tspdried oregano
- 2tbspfresh lime juice
- 2cupschicken stock
- 1orangemedium, quartered and juiced, keep the rinds
Instructions
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Adjust oven rack to lower-middle position and preheat to 300 degrees F. Heat a large pot over medium heat, add oil.
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Season the meat with salt and pepper and brown it in batches. Transfer the browned meat to a plate.
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After all the meat is browned, combine the meat with the rest of the ingredients in the pot, including the orange rinds. Bring the mixture to a simmer over medium-high heat, uncovered.
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Once it simmers, cover the pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 3 hours.
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Transfer the meat to a 9×13-inch dish. Degrease the braising liquid by skimming with a large spoon or using a fat separator.
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Pour the remaining liquid over the meat. Cover the dish with foil and transfer to the fridge and chill overnight.
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Preheat the oven to 350 degrees F. Remove the dish from the fridge. Bake, uncovered for 30 minutes or until juices are bubbling. Switch the oven to broil.
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The meat needs to broil for about 6 to 8 minutes until the top is well browned and slightly crisp. Taste and add additional salt and pepper.
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Serve while warm.
Nutrition
- Calories:Â 470.76kcal
- Fat:Â 30.00g
- Saturated Fat:Â 10.16g
- Trans Fat:Â 0.27g
- Monounsaturated Fat:Â 12.92g
- Polyunsaturated Fat:Â 4.09g
- Carbohydrates:Â 6.31g
- Fiber:Â 0.86g
- Sugar:Â 3.22g
- Protein:Â 41.46g
- Cholesterol:Â 142.41mg
- Sodium:Â 661.44mg
- Calcium:Â 55.94mg
- Potassium:Â 851.93mg
- Iron:Â 3.03mg
- Vitamin A: 7.83µg
- Vitamin C:Â 11.24mg
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