Name: Carnitas
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 3 lb. boneless pork shoulder (Boston butt), trimmed, cut into 2" chunks -; 1 tbsp. kosher salt -; 1 1/2 tsp. ground cumin -; 3/4 tsp. cayenne pepper -; 1 large yellow onion, cut into eighths -; 6 large cloves garlic, smashed -; 6 sprigs oregano or 1 tbsp. plus 1 1/2 tsp. dried oregano -; 2 bay leaves -; 1 large navel orange, cut into eighths -; 1 c. pork lard -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Carnitas

1. 3 lb. boneless pork shoulder (Boston butt), trimmed, cut into 2" chunks -

2. 1 tbsp. kosher salt -

3. 1 1/2 tsp. ground cumin -

4. 3/4 tsp. cayenne pepper -

5. 1 large yellow onion, cut into eighths -

6. 6 large cloves garlic, smashed -

7. 6 sprigs oregano or 1 tbsp. plus 1 1/2 tsp. dried oregano -

8. 2 bay leaves -

9. 1 large navel orange, cut into eighths -

10. 1 c. pork lard -

How to cook deliciously - Carnitas

1. Stage

Preheat oven to 325°. In a 13" x 9" baking dish, sprinkle pork with salt, cumin, and cayenne and toss to coat. Spread out pork in baking dish and place onion, garlic, oregano, and bay leaves in between pork pieces. Squeeze juice from orange wedges over pork, then nestle wedges into dish.

2. Stage

In a small saucepan over medium heat, cook lard, stirring occasionally, until melted. Pour lard over pork mixture and cover with foil.

3. Stage

Bake pork 2 hours. Uncover pan and increase oven temperature to 450°. Using tongs, remove and discard oregano, bay leaves, and orange wedges. Using a ladle, remove and discard 1 1/2 cups fat. Continue to bake, turning pork halfway through, until browned on all sides, about 45 minutes more.

4. Stage

Using 2 forks, shred pork, then toss with garlic and onions. Transfer carnitas to a platter.