carnitas
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Table of Contents
Carnitas
Ingredients
- 2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
- Salt and freshly ground black pepper
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 onion, coarsely chopped
- 4 cloves garlic, minced
- 1 jalapeno, seeded and ribs removed, chopped
- 1 orange, cut in half
- 3 tablespoons vegetable oil
Instructions
- Rinse and dry the pork shoulder.
- Salt and pepper liberally.
- Mix the oregano and the cumin with olive oil and rub all over pork.
- Arrange the pork in a single layer and add enough water to just cover the meat.
- Top with the onion, garlic, and jalapeno.
- Squeeze over the juice of the orange and add the two halves.
- Bring to a simmer over medium heat.
- Skim and discard any foam that floats to the surface using a large spoon.
- Simmer, skimming the surface and turning the pork pieces occasionally, until the meat is tender and just beginning to shred apart, about 2 1/2 hours. (You may need to adjust the heat to medium low to keep it at a simmer.)
- Remove and onion quarters, orange and jalapeno.
- Increase the heat to medium high and cook until the remaining water evaporates and just the rendered fat coats the bottom of the pan.
- Reduce the heat to low and let the meat fry in the fat, turning occasionally, until browned all over, about 20 minutes.
- Remove and discard any large pieces of fat and serve the carnitas in tacos, burritos, or tostadas with your desired toppings.
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