4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
1 ½ teaspoon salt
¾ teaspoon pepper
1 teaspoon ground cumin
1 onion, peeled and halved
2 bay leaves
1 teaspoon dried oregano
2 tablespoon fresh lime juice
2 cups water
1 medium orange, juiced and keep the spent halves
Instructions
Adjust oven rack to lower middle position and heat to 300 F.
Combine all the ingredients in a large Dutch oven, including the
spent orange halves and juice.
Bring the mixture to a simmer over medium-high heat, uncovered.
Once it simmers, cover pot and transfer it to the oven.
Cook until the meat falls apart when prodded with a fork, about 2
hours.
Remove the pot from the oven and turn on the broiler.
Use a slotted spoon to remove the meat from the pan and place it
on a large foil-lined jelly roll
pan.
Remove and discard everything from the pot except for the
cooking liquid.
Place pot over high heat on the stove and boil until thick and
syrupy, about 20 minutes.
You should have about 1 cup of liquid remaining when it is
finished.
While the liquid is reducing, use two forks to pull each cube of
pork into three equal sized
pieces.
Once the liquid has become syrup, gently fold in the pieces of pork
into the pot.
Try not to break up the pork any further.
Taste and add additional salt and pepper.
Spread the pork back onto the foil lined pan and evenly spread the
meat around so there is a
single layer of meat.
Place the jelly roll pan on the lower middle rack of the oven and
broil until the top of the meat is well browned and edges are
slightly crisp, about 5 to 8 minutes.
Using a wide metal spatula, flip the pieces of meat and broil the
other side until well browned
and edges are slightly crisp, 5 to 8 minutes.
Serve immediately in a tortilla with all your favorite toppings.
Originally Submitted
12/26/2012
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