Description
These crispy pork carnitas are juicy and loaded with exciting flavors! Serve them with your favorite tortillas and enjoy!
Ingredients
Scale
- 3 pounds pork shoulder, cut into 2 inch chunks
- 2 tablespoons canola oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 2 limes, juiced
- 1 orange, juiced
- 1 small onion, chopped
- 1 jalapeño, seeded and chopped small
- 3 large garlic cloves, minced
- 2 cups chicken broth
Instructions
- In a large bowl, toss the pork chunks and dry rub (chili powder, cumin, oregano, and salt).
- In a Dutch oven, over high heat, add canola oil. Brown pork in two batches about 3-5 minutes per batch.
- Add onions, jalapeño, and garlic to the second batch of pork. Cook for three minutes. Then add first batch back into Dutch oven.
- Add lime juice, orange juice and chicken broth and bring to a simmer. Simmer on low for 1.5 hours or until super tender.
- Remove pork from cooking liquid with slotted spoon to cutting board, and shred.
- Line a sheet pan with foil and spray with canola oil. Spread shredded pork on the sheet pan in a thin layer.
- Set oven rack to high position and broil until slightly crispy – about 2-4 minutes.
- Strain cooking liquid into a fat separator and then use to moisten carnitas, if needed.
Notes
- Use a medium size Dutch oven instead of a large one so that the cooking liquid will somewhat cover the pork.
Keywords: crispy pork carnitas