Ingredients with Measurements:
- 4 lbs. boneless pork shoulder, cut into 2-inch cubes
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- 1 tbsp. dried oregano
- 1 tbsp. ground cumin
- 1 tbsp. chili powder
- 1 tbsp. salt
- 1 tsp. black pepper
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 cup chicken broth
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot
- Tongs
- Slotted spoon
Step-by-Step Instructions:
1. Preheat oven to 325°F.
2. In a large bowl, combine orange juice, lime juice, vegetable oil, oregano, cumin, chili powder, salt, and black pepper.
3. Add pork cubes to the bowl and toss to coat evenly.
4. Heat the Dutch oven over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes.
5. Add the pork and marinade to the pot and cook until browned on all sides, about 5 minutes.
6. Add the bay leaves and chicken broth to the pot.
7. Cover the pot and transfer it to the preheated oven. Cook for 2-3 hours, until the pork is tender and falling apart.
8. Remove the pot from the oven and use tongs to transfer the pork to a large bowl.
9. Use a slotted spoon to remove any remaining solids from the cooking liquid.
10. Return the liquid to the pot and cook over medium-high heat until it has reduced by half and thickened, about 10-15 minutes.
11. While the liquid is reducing, use two forks to shred the pork into bite-sized pieces.
12. Once the liquid has thickened, pour it over the shredded pork and toss to coat evenly.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 6g
Cholesterol: 120mg
Sodium: 800mg
Total carbohydrates: 4g
Dietary fiber: 1g
Sugar: 1g
Protein: 35g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork butt or pork loin.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add diced jalapeños or green chilies for a spicy kick.
- Use beef or chicken instead of pork.
- Serve the carnitas with tortillas, avocado, cilantro, and lime wedges.
Tips and Tricks:
- For extra crispy carnitas, broil the shredded pork for a few minutes after tossing it with the reduced cooking liquid.
- Make sure to brown the pork cubes well before adding the liquid to the pot. This will help develop a rich flavor.
- Use a slotted spoon to remove any solids from the cooking liquid before reducing it. This will ensure a smooth and silky sauce.
Storage Instructions:
Store leftover carnitas in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
Reheat the carnitas in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the carnitas on a platter with tortillas, avocado, cilantro, and lime wedges.
Garnishes:
- Fresh cilantro
- Sliced avocado
- Lime wedges
- Diced tomatoes
- Sliced jalapeños
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 not tender after 2-3 hours of cooking, return it to the oven and cook for an additional 30 minutes to 1 hour.
- If the cooking liquid is too thin, continue to reduce it until it reaches the desired consistency.
Food Safety Advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover carnitas in the refrigerator within 2 hours of cooking.
Food History:
Carnitas 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:
This recipe for Chapo-Style Carnitas is savory and slightly tangy, with hints of citrus and spices.
Serving Suggestions:
Serve the carnitas with warm tortillas, avocado, cilantro, and lime wedges for a delicious and satisfying meal.
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Region: Mexican