Toss the 2-inch chunks of meat in the dutch oven, and to it add 2 cups water, juice from 1 lime,1 teaspoon dried oregano, 1 teaspoon ground cumin, 2 bay leaves, and an onion that has been peeled at halved. Place the meat in the broiler, on high for about 8 minutes. In a large dutch oven heated over medium-high heat, combine pork, water, lime juice, cumin, bay leaves, dried oregano, juice from orange, orange halves, and onion halves. In a large Dutch oven or Cast Iron Pot place the pork, lard, water, garlic, and salt. The orange is going to produce great flavor! Easy Carnitas, Slow Cooker or Dutch Oven Had I known carnitas was this easy, I would have made this meal years ago. Cut the boneless pork into 2 inch chunks. I have been searching for a carnitas recipe that is close to authentic… While this is not the authentic way to cook carnitas (Rick Bayless would likely not approve of this method! The crispy little pieces of pork are so flavorful and delicious, you will find yourself craving it! Discard the orange, onion pieces, and bay leaves from the dutch oven. The shoulder is just what the butcher had on hand and he recommended as the best that day. :). Carnitas work wonderfully for tacos, burritos, quesadillas, and whatever else you can think of! Top with orange slices. Whenever I’m looking for a complete knock-out recipe, I always turn to America’s Test Kitchen for inspiration. While delicious, I had absolutely no intention of buying a few pounds of lard to cook a few pounds of pork in. For those of you unfamiliar with carnitas, it’s typically pork that’s been cooked in a big pot of lard. This recipe will feed a crowd! I used a pork shoulder this time around, but you can also use pork butt as well, and both yield equally good results. Slow-cooked in a dutch oven, this pulled pork recipe uses a wet rub of Mexican spices to deliver a smokey, savory, slightly sweet taste to carnitas perfect for tacos! Make sure there is no bone, otherwise you’re going to have a hard time with the next step which involves cutting the meat into small 2-inch chunks before cooking it. The meat will start frying in its own fat and lard at this point. I've taken this for parties and what I do is preheat a dutch oven, then put the carnitas straight from the oven to the dutch oven and straight to the party. The liquid should reduce down to about a cup. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Pour in the chicken broth, and bring to a boil. They'll keep warm, covered for a good hour or so. The goal here is to get everything up to temperature pretty quickly before placing it in the oven. Combine pork, onion, bay leaves, oregano, cumin, garlic, 1 1/2 tsp table salt, 1 tsp pepper, water, and … As for how much to get, 4 people per pound of cooked meat (3 for bigger eaters). Click here! As crazy as this sounds, as I’m plugging’ away on the elliptical each day trying to burn off calories from indulging in desserts like Fried Ice Cream Cake, I watch past episodes of America’s Test Kitchen. Grab authentic flavors of Mexican Pulled Pork, minus the lard, from the comfort of your dutch oven… You will start with around 4 pounds of boneless pork butt. Cook covered on a medium heat to a boil. Pour beer over meat and spices. At this point it’s going to cook for a good 2 hours, or until the meat is tender. Allow it to simmer for about 10 minutes. When the meat is crispy, it’s done. I used the carnitas for tacos the first time around, and then used the leftovers for quesadillas. Uncover and turn the heat to medium-high to reduce the liquid. This non-traditional method that I’m going to show you today eliminates the lard, and the frying, but still produces an amazing result! I've taken this for parties and what I do is preheat a dutch oven, then put the carnitas straight from the oven to the dutch oven and straight to the party. They'll keep warm, covered for a good hour or so. Use the carnitas for tacos, quesadillas, or burritos. Arrange the meat on a rimmed baking sheet, toss with a little salt and pepper and when the cooking liquid has reduced down to about a cup, pour it over the meat and toss to coat. This carnitas is pork braised in broth for at least 3 hours, then pulled apart, crisped up and caramelized in the juices under the broiler or in the oven. And while it does take a bit of time to make, it’ll be worth it, I promise! ), it’s a bit easier and also a bit healthier. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. You’ll stir the meat halfway through the cooking process. In a small bowl, juice 1 large navel orange. While the liquid is reducing down, you’ll take two fork to split each piece into two so that you’re left with smaller chunks of meat like what you see above. When the meat is tender, you’ll take it out of the oven and use a slotted spoon to remove the meat from the cooking liquid. Use a slotted spoon to remove the meat from the dutch oven and transfer it to a. Cook until browned on all sides, about 10 minutes. Reduce to simmer for about 45 minutes until pork is almost tender. Carnitas means little meats. I know it seems impossible when you first start because there is a lot of liquid, but it’ll happen, just be patient! Use a spatula to flip the meat, then cook for another 8 minutes longer. I hadn’t made homemade carnitas, simply because the thought of heating a pot of oil to fry the pork did NOT sound like something I was up for, but they showed me that no oil is required to get fabulous results! As for how much to get, 4 people per pound of cooked meat (3 for bigger eaters). Combine spices and sprinkle over pork. Use a large, sharp knife to trim … You will need an oven-safe dutch oven to get this recipe started. During the last 30 minutes of cooking, be sure not to stir the pork carnitas too much. While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces. This gives the pork amazing flavor and is perfect for tacos, burritos, or quesadillas! … While the liquid is reduce, turn the broiler on to high, and take two forks to split each piece of meat into two so that yo are left with smaller pieces of meat. Next, you will place the dutch oven back on the stove over high heat. Yes, fatty pork slow-fried in port fat. Heat the dutch-oven to medium-high heat on the stovetop. Authentic Mexican pork carnitas can also be Cuban ropa vieja’s second cousin.