Ingredients with Measurements:
- 3 lbs pork shoulder, cut into 2-inch cubes
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 oranges, juiced
- 1 lime, juiced
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 1/4 cup vegetable oil
- 1/4 cup water
Special equipment needed:
- Dutch oven or heavy-bottomed pot
- Tongs
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
3. Add the pork cubes and cook until browned on all sides, about 5-7 minutes.
4. Add the chopped onion and minced garlic to the pot and cook for another 2-3 minutes, until the onion is translucent.
5. Add the orange juice, lime juice, cumin, oregano, salt, black pepper, and bay leaves to the pot. Stir to combine.
6. Add enough water to the pot to cover the pork cubes.
7. Cover the pot with a lid and transfer it to the oven.
8. Cook the pork for 2-3 hours, until it is tender and falling apart.
9. Remove the pot from the oven and use tongs to transfer the pork to a large bowl.
10. Use two forks to shred the pork into bite-sized pieces.
11. Return the shredded pork to the pot and stir to combine with the cooking liquid.
12. Place the pot back on the stove over medium-high heat and cook for another 10-15 minutes, until the liquid has reduced and the pork is crispy.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 10g
Protein: 45g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork butt or pork loin.
- Vegetable oil can be substituted with canola oil or olive oil.
- Orange juice can be substituted with pineapple juice or apple juice.
Variations:
- Add diced jalapeño peppers for a spicy kick.
- Use chicken instead of pork for a lighter option.
- Add diced tomatoes and green chilies for a Tex-Mex twist.
Tips and tricks:
- Use a heavy-bottomed pot to prevent burning.
- Don't overcrowd the pot when browning the pork cubes.
- Use tongs to transfer the pork to a bowl to avoid breaking it apart.
- For extra crispy carnitas, broil the pork for a few minutes after cooking.
Storage instructions:
Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the carnitas in a skillet over medium heat until heated through.
Presentation ideas:
Serve the carnitas on a platter with lime wedges and chopped cilantro.
Garnishes:
- Chopped cilantro
- Diced onions
- Sliced jalapeños
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Black bean salad
Troubleshooting advice:
- If the pork is tough, it needs to cook longer.
- If the pork is dry, add more liquid and cook it for a shorter amount of time.
Food safety advice:
- Make sure the pork reaches an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Carnitas de Puerco is a traditional Mexican dish that originated in the state of Michoacán. It is typically made by slow-cooking pork in lard until it is tender and crispy.
Flavor profiles:
Carnitas de Puerco is savory and slightly sweet, with a citrusy tang from the orange and lime juice.
Serving suggestions:
Serve the carnitas with warm tortillas, diced onions, and chopped cilantro for a traditional Mexican meal.
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Region: Mexican