Carnitas Recipe
All the fat been trimmed off to create to create this extremely lean roasted. De-lish! Our award winning Carnitas-Pork dinner plate is served with salad, rice, refried beans, guacamole, sour cream, salsa, and tortillas: Flour, Wheat, Spinach or Corn.
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Ingredients
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Pork & Marinade
Sides & Toppings (per 4 servings)
Method
Pork & Marinade
- 1
Prepare and season pork
Pat the trimmed pork shoulder cubes dry with paper towels. In a large bowl, combine orange juice, lime juice, minced garlic, chopped onion, oregano, cumin, salt, and black pepper. Add the pork cubes and toss to coat. Marinate at room temperature for 30 minutes or refrigerate for up to 4 hours for deeper flavor.
- 2
Braise the pork
Preheat oven to 300°F (150°C). Transfer the marinated pork and all marinade solids into a large Dutch oven or ovenproof heavy pot. Add the chicken or pork stock and bay leaves. Bring to a gentle simmer on the stovetop over medium heat. Cover and transfer to the oven. Braise for 2 to 2.5 hours, or until the pork is fork-tender and pulls apart easily.
- 3
Shred and drain
Remove the pot from the oven. Using tongs or forks, transfer the pork to a large rimmed baking sheet. Reserve about 1/2 cup of the braising liquid and discard bay leaves and any large onion pieces. Using two forks, shred the pork into bite-sized pieces. Pour the reserved braising liquid over the shredded meat and toss to moisten evenly.
- 4
Crisp the carnitas
Increase oven temperature to 425°F (220°C). Drizzle 2 tablespoons of vegetable oil over the shredded pork and spread into an even layer on the baking sheet. Roast for 12–20 minutes, stirring and turning the meat once halfway through, until edges are deeply caramelized and some crisp brown bits form. Alternatively, heat a large skillet over medium-high, add 1 tablespoon oil, and crisp the shredded pork in batches until browned and slightly crispy. Adjust salt to taste.
Sides & Assembly
- 5
Warm tortillas and heat sides
While the pork crisps, warm the tortillas in a dry skillet or wrapped in foil in the oven for 5–7 minutes. Heat refried beans on the stovetop or microwave until hot. Reheat cooked rice if needed.
- 6
Plate the dinner plate
Arrange a portion of rice (about 1/2 cup cooked) and refried beans (about 1/3–1/2 cup) on each plate. Place about 3/4 to 1 cup of crisped carnitas alongside the rice and beans. Add a small mixed salad portion and a scoop (about 1/4 cup) of guacamole. Dollop sour cream and spoon salsa into small ramekins or directly on the plate.
- 7
Serve
Garnish the carnitas with chopped cilantro and serve with warm tortillas and lime wedges. Allow guests to assemble tacos or enjoy the components on the dinner plate. Provide extra salsa, sour cream, and guacamole to taste.