Pork Carnitas and Fixin’s

Pork Carnitas and Fixin’s

Prep Time: 30 minutes

Cook Time: 3 hours

Servings: 6 - 8

Ingredients:

Pork Carnitas

• 1-2 tbsp avocado oil
• 2 ½ lbs pork shoulder, boneless
• Kosher salt
• ⅓ cup orange juice
• ¼ cup lime juice
• 6 cloves garlic, crushed
• ¾ cup chicken broth
• 1 white onion, chopped
• 1 tbsp cumin
• ½ tbsp chili powder
• ½ tbsp dried oregano
• ½ tbsp ground black pepper
• 1 tsp kosher salt
• 2 bays

Fixin's

• Corn tortillas, heated
• Pickled red onions
• Cotija cheese
• Avocado slices or guacamole
• Salsa
• Green cabbage slaw
• Cilantro
• Lime wedges

Directions:

1. Heat a large dutch oven pot over medium-high heat. Pat the chunks of pork shoulder dry and liberally season with kosher salt on all sides.
2. Once the dutch oven is hot, add the avocado oil. Sear the pork shoulder on all sides until golden. This should take about 8-10 minutes.
3. Add in the garlic cloves, white onion, cumin, chili powder, oregano, ground black pepper, bay leaves, and salt. Distribute evenly.
4. Add in the orange juice, lime juice, and chicken stock. Stir to combine.
5. Bring to a boil, then reduce to medium-low, cover, and simmer for 2 ½ - 3 hours.
6. Once the meat is very tender, remove the chunks of pork onto a plate or cutting board and shred with two forks. Spread evenly, and in a single layer, onto a baking tray.
7. Preheat the oven to broil.
8. Strain the remaining juices in the dutch oven into another bowl. Pour the strained juices back into the dutch oven and bring to a simmer. Reduce the liquid by ⅓.
9. Pour ⅓ cup of the liquid over the pork on the baking sheet. Broil for 4-5 minutes, until the pork is crispy but still juicy.
10. Serve on a warmed corn tortilla with pickled onions, cabbage slaw, avocado, salsa, cotija cheese, and lime. It’s also great served on rice.