Bbq Carnitas Recipe

Season and sear

Preheat oven to 325°F (160°C). Pat pork pieces dry. In a small bowl combine kosher salt, black pepper, smoked paprika, cumin and garlic powder. Rub the spice mix evenly over pork. Heat a large ovenproof Dutch oven over medium-high heat and add olive oil. When shimmering, brown pork in batches (2–3 minutes per side) until a deep golden crust forms. Transfer browned pork back to the pot.

Braise

Add quartered onion, bay leaves, and stock to the pot with the pork. Bring to a simmer on the stovetop. Cover with a lid and transfer to the oven. Braise for 2 to 2.5 hours, or until pork is very tender and shreds easily with forks.

Shred and reserve

Remove pot from oven. Transfer pork to a large bowl and shred with two forks, discarding bay leaves and any large fat pieces as desired. Reserve 1/2 to 1 cup of cooking liquid and set aside.

Finish with BBQ sauce

In a small saucepan, combine BBQ sauce, honey (or brown sugar), apple cider vinegar and optional minced chipotle. Warm gently until combined. Toss shredded pork with 3/4 of the sauce, adding reserved cooking liquid as needed to loosen. Taste and add more sauce if you prefer a saucier result. Keep warm while you finish other components.

While the pork braises, make the baked beans. Preheat a medium skillet over medium heat. Add chopped bacon and cook until fat renders and bacon is crisp, about 6–8 minutes. Remove most of the bacon fat, leaving about 1 tablespoon in the pan.

Add diced onion to the skillet and cook in the reserved bacon fat until softened and translucent, about 4–5 minutes. Add smoked paprika and stir 30 seconds to bloom.

Add drained beans, ketchup, molasses, brown sugar, Dijon mustard, apple cider vinegar and 1 cup water. Stir to combine, scraping up any browned bits. Bring to a gentle simmer, then transfer to a small ovenproof dish (or keep in skillet if oven-safe). Bake uncovered at 325°F (160°C) for 30–35 minutes, stirring once, until sauce is thickened and glossy. Taste and adjust salt/pepper as needed. Stir in cooked bacon pieces before serving.

Make the dressing: In a bowl whisk together mayonnaise, apple cider vinegar, sugar, celery seed (if using), salt and black pepper until smooth.

Toss shredded green and red cabbage and grated carrot in a large bowl. Pour dressing over vegetables and toss to coat evenly. Refrigerate at least 20 minutes to allow flavors to meld. Taste and adjust seasoning before serving.

Warm buns or tortillas briefly in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–8 minutes.

Assemble: Pile a generous portion of BBQ carnitas onto each bun or tortilla, spoon a little extra BBQ sauce over the meat if desired, top with a scoop of coleslaw, sprinkle with cilantro and serve with lime wedges and a side of baked beans.