Carnitas Simple But Amazing Recipes

Steps:

• Cut the Pork crosswise into at least thirds. Combine and mix Pork, water, Orange Juice, Garlic, Salt and Orange Zest in a Deep very large skillet or a Dutch Oven. Bring to a boil. Reduce heat, cover and Simmer for at least 1 hr and 45 minutes or until the pork is so tender that it is falling apart. Stir and add more water as necessary to keep the pork partially submerged, although I've never had to do this.
• Transfer to a skillet if you used a Dutch Oven. You may need to drain off some of the liquid at this point. You will want to break up the Pork into small pieces and boil off the remaining liquid until the pork starts to brown and get crispy edges.
• Serve with Tomatillo Salsa (Recipe #97531 is fantastic!), Corn Tortillas and whatever other fixings you like.

Steps:

• Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
• Preheat the oven to 400 degrees F (200 degrees C).
• Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
• Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

Steps:

• Heat oven to 350 degrees. In a large Dutch oven, combine pork, 1 tablespoon salt, 1 teaspoon pepper and the oregano, and toss to evenly coat the meat in the spices. Squeeze orange juice all over the pork and add the juiced orange quarters to the pot. Add onion, garlic, cinnamon stick and bay leaf, and toss until well incorporated, nestling everything in an even layer. Drizzle oil evenly over the meat. Cover and braise in oven until pork is tender, about 2 1/2 hours, stirring once halfway through the cooking.
• Heat broiler to high, setting a rack 6 inches from the heat source. Transfer pork to a rimmed baking sheet and shred the meat. Strain juices from the pot through a fine-mesh sieve into a small bowl, pressing on the solids; discard solids. Skim fat from top and reserve the juices.
• Broil pork until golden and crisp in spots, about 4 to 5 minutes. Transfer carnitas to serving plates and drizzle with some of the reserved juices. Serve warm with tortillas and toppings of choice.