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Savory Pork Carnitas

Cooking Classy
Perfection takes time, and this savory pork carnitas dish is worth the wait. The intensely savory shredded pork, tucked into a tortilla shell and crowned with fresh cilantro, pico de gallo, hot salsa, cool sour cream and a little kick of fresh lime is a delight to the senses. With instructions for both oven-baked and slow-cooker carnitas below, this recipe will enable you to create delicious carnitas at any time. Great for family dinner or a build-your-own pork carnitas bar for entertaining!

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Ingredients

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3 lbs. Boneless Pork Shoulder, trimmed of excess fat
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¾ c. Chicken Broth
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¾ c. Fresh Orange Juice (about 2-3 oranges)
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3 T. Fresh Lime Juice (about 2 limes)
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2 tsp. Salt, or to taste
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1 tsp. Freshly Ground Black Pepper
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2 tsp. Ground Cumin
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2 tsp. Dried Mexican Oregano (can substitute Italian oregano)
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1 tsp. Ground Coriander
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1 tsp. Ancho Chili Powder
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1 tsp. Cayenne Pepper, to taste
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1 Small Yellow Onion, chopped
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6 Garlic Cloves, minced (about 2 T.)
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1 ½ T. Vegetable Oil; Warmed corn tortillas, diced yellow onions, cilantro (for serving)

Cooking Directions

1.
To Make in a Slow-Cooker: Place pork in slow cooker. Pour in chicken broth, orange juice and lime juice.
2.
Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder and cayenne pepper, onions and garlic.
3.
Cover and cook on low heat 8 hours. Leave the liquid in the slow cooker, remove pork and shred with two forks.
4.
Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
5.
Place pork on baking sheet, pour over 1 cup reserved broth (try and strain out onions when ladling broth out), drizzle with oil and toss and spread into an even layer.
6.
Position oven rack near broiler and preheat broiler to high.
7.
Broil until pork is browned and crispy in places about 3 – 6 minutes.
8.
Serve warm in tortillas with desired toppings.
9.
To Make in the Oven: Preheat oven to 325 degrees. Cut pork into 4 portions place in a large pot and cover, then and roast with the broth, juices, and spices until it easily shreds with a fork, about 3 1/2 – 4 hours.
10.
Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
11.
Place pork on a baking sheet, pour over 1 cup reserved broth (try and strain out onions when ladling broth out), drizzle with oil and toss and spread into an even layer.
12.
Position the oven rack near broiler and preheat broiler to high.
13.
Broil until pork is browned and crispy in places about 3 – 6 minutes.
14.
Serve warm in tortillas with desired toppings.

PREP

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COOK

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STORE

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