This is so so good! These carnitas are fork tender, with the perfect amount of crunch. My big Christmas present this year (thanks, husband!) was a classic round Le Crueset dutch oven. Honestly, I don't know how I've been cooking without one all of these years. I love how I can brown something without grease spattering all over the stovetop (because I do have an issue with that). And if needed, I can easily transfer my dish to the oven. Another advantage is that food cooks really evenly in a dutch oven. It's so versatile and an all-around awesome addition to our kitchen. I use it almost daily to brown meat, braise meat, make stews and regularly make these carnitas.
Equipment: Dutch Oven
2.5 lbs. pork shoulder, cut into 2 inch cubes
2 teaspoons cumin
1 teaspon paprika
1 teaspoon dried oregano
1 teaspoon peper
1 teaspoon salt
4 cloves garlic, minced
1/2 cup fresh orange juice
1/4 cup fresh lime juice
4 cups chicken stock (approx.)
Cilantro and avocado for garnish
- Combine Cumin, Oregano, Paprika, Salt & Pepper. Place the pork in the dutch oven and toss with spices until well coated.
- Add garlic, orange juice and lime juice. Add enough chicken stock to cover the pork. It was about 4 cups for me.
- Bring pot to right before boiling, then reduce to a simmer. Simmer uncovered until all of the liquid is gone. It takes between 1.5 hours to 2 hours. If your liquid isn't evaoprating quick enough, increase the heat to medium.
- Once your liquid has evaporated, you will be left with the rendered pork fat. Cook pork until it is browned and crispy on the edges.
- Serve with cilantro & avocado.