Carnitas Dinner Recipe
slow-braised pork served w/ rice, beans, pico de gallo, and salsa (gf)
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Ingredients
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Carnitas and Accompaniments
Method
Preparation and Cooking
- 1
Prepare the Pork
In a large bowl, combine orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper. Add the pork shoulder, ensuring it's well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
- 2
Cook the Pork
Preheat the oven to 300°F (150°C). Place the marinated pork shoulder in a Dutch oven or heavy pot. Cover and cook for 3-4 hours until the pork is tender and easily shred with a fork. Alternatively, you can cook it in a slow cooker on low for 8 hours.
- 3
Prepare the Rice and Beans
While the pork is cooking, prepare the rice according to package instructions. Heat the canned beans in a saucepan over medium heat until warmed through.
- 4
Make the Pico de Gallo
In a bowl, combine diced tomatoes, onion, cilantro, diced jalapeño (to taste), and lime juice (to taste). Mix well and set aside.
- 5
Shred the Pork
Once the pork is done, remove it from the oven or slow cooker and let it rest for a few minutes. Shred the pork with two forks and return it to the pot with the juices.
- 6
Serve
Serve the shredded carnitas with rice, beans, pico de gallo, and salsa on the side.