Mamacitas Pork Carnitas Recipe 435

Steps:

• adjust oven rack to low/mid oven. Heat to 300 in a Dutch oven pot on stovetop, combine pork, broth, Mex. seasoning, Bay leaves, onion, garlic, lime juice, salt, sugar and pepper. Juice the orange into the pot and throw the 2 spent orange halves in with the rest. Liquid should just barely cover the pork. Bring mixture to simmer on stove top, then cover and transfer to oven. Cook about 2 hours. Remove pot from oven and turn oven to broil. With a slotted spoon, remove pork chunks to a shallow pan. Place a large strainer or seive over a bowl. Remove the orange halves and bay leaves and discard. With your slotted spoon, scoop the remaining chunky solids from the cooking juice and place them in the seive. Squish the solids to smash out all the liquidy flavors into the bowl. Discard the smashed solids. Add the bowl of squished juices back into to the pot with the cooking liquid and bring to a boil on stove top. Cook down the liquid until reduced to about 1 cup and is thick and syrupy, 20 minutes or so. Season to taste if needed. Meanwhile, back at the pork pan, shred the pork with 2 forks into 1 inch(ish) chunks ("carnitas" meaning little meats) Mix the pork "carnitas" and about 1/2 the PICO DE GALLO back into the thickened cooking liquid. Mix well. Spread the pork mixture onto a deep baking sheet and place in oven/broiler. Broil until the tops of the meats are brown and crisp. DONT LET IT BURN! Keep an eye on it! Stir carnitas mixture in pan and continue to brown.. be careful, you want it well roasted but not burned. Remove pan from broiler and scrape the roasted carnitas into a dish, stir in the remaining PICO DE GALLO and serve with warm corn tortillas and queso fresco!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Trim excess fat from pork shoulder and cut pork into 2-inch cubes. Season with salt and pepper on all sides.
• Heat a cast iron braiser over medium-high heat. Pour oil into the pot and brown pork on all sides, about 10 minutes. Cover with the lid.
• Bake in the preheated oven until pork is crispy on the outside and soft, but fully cooked, on the inside, about 1 hour.

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.