Pork Carnitas

Pretty sure KB is Mexican.  When I first met him he loved Italian food.  But now he loves Mexican food.  And the spicier, the better.  Which is what I don’t understand.  I’m all for a little heat, but this man takes it to the extreme.  He even found a little spice grinder of ghost chilis at Trader Joes and he loves to “spice it up” when I make something that isn’t hot enough.  I have to cook a little bit on the milder side since I have two tiny humans to feed as well and they aren’t particularly fond of spicy.

At any rate, I don’t mind cooking some Mexican food every once in a while.  It reminds me of some of the trips we’ve taken to Mexico.  KB and I have definitely been there a lot, between our time in the Coast Guard and port calls and our honeymoon and family vacations.  Would love to go back sometime soon, but we’ve definitely got a lot going on right now.

Anyways, I made these pork carnitas the other day.  They are a little bit time consuming (not active prep time), but completely to die for.  Serve them up with a little bit of Mexican rice and some tortillas and homemade pico de gallo and guacamole and you have a fiesta!

Start by placing the pork in a large dutch oven.  I used boneless pork shoulder.  Add to it water, oranges/orange juice, garlic powder, salt, pepper, cumin, oregano, and bay leaves.

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Place it in a 300 degree oven for about 3-4 hours.  It should look like this.

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Place on the stove over medium-low heat.  Remove oranges.  Cover and let the liquid concentrate and cook off.

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Remove the lid.  Continue to cook until all the liquid is gone and the pork becomes crispy.

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Serve and enjoy!

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Recipe:

3 lbs boneless pork shoulder, cubed
2 cups water
2 cups orange juice, plus 1 orange juiced
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon oregano
2 bay leaves

In a large dutch oven combine all ingredients.  Place in a 300 degree oven for 3-4 hours.  Remove from oven and cook over medium-low heat covered until liquid has concentrated/evaporated.  Remove lid and continue to cook until the pork has become crispy.  Serve warm with tortillas, mexican rice and pico de gallo/guacamole.

Enjoy!

Caroline