[yumprint-recipe id=’2′]Secret tip: orange juice. Seriously, it makes these carnitas to die for. Yes, you can make carnitas without it, but don’t.
Kitchen equipment:
- Dutch oven or slow cooker
Ingredients:
- 4-5 lbs pork shoulder, chopped into big cubes (you can easily do a bigger roast, just add a little more of all other ingredients. Trust me, you’ll want leftovers)
- 2 large oranges
- 1 tbs chili powder
- 1 tsp cumin
- 1 onion, chopped
- 1 poblano pepper, chopped
- 1 tbs lard
- salt and pepper
- lettuce for wraps
- any other toppings you’d like!
Directions:
- If you’re starting with a full pork shoulder, trim the skin and chop the meat and fat into large cubes.
- Coat the bottom of the dutch oven or slow cooker with lard
- Chop onion and poblano pepper and add to dutch oven
- Add pork shoulder
- Sprinkle on all the spices and toss
- Squeeze orange juice and grate some zest into the dutch oven
- Mix it all together
- Let simmer on low for ~2-3 hours with cover on
- Once the orange juice has evaporated and the fat has rendered, take off the cover and turn up the heat to let the meat crisp up in the fat
- Put meat in a lettuce wrap and add whatever toppings you’d like!