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.


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


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


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


Serve and enjoy!




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.