Recipes by their Ingredients

pork shoulder

  • Carnitas

    Carnitas

    Carnitas


    (Serves 12-15)

    3-5lb pork butt or shoulder, cut into 5" chunks
    4-6 cups orange juice
    10 cloves garlic, whole
    6 bay leaves
    1 tblsp coriander seeds
    1 tblsp salt
    1 tsp cinnamon
    1 red onion, cut in 8ths
    1-2 cups shortening or lard (optional)
    1 tblsp cumin, ground
    1 tblsp Tony Chachere's Cajun Spice

    NOTES: Almost any liquid can be used, some recipes I have seen use cola as the sweetener others use chicken stock, be creative after you try it once this way! Also you can substitute Tony's for some granulated garlic, cayenne pepper, salt and pepper.

    Coat the pork butt/shoulder chunks in Tony's Cajun Spice and put at the bottom of large pot along with the onions, garlic, bay leaves, coriander seeds, salt, cinnamon and cumin.

    Now pour in the Orange juice, if your using shortening or lard put it in now and with using some cold water until it covers the rest of the pork butts by an inch.

    Turn the burner onto medium and when it reaches a boil, lower it to a simmer, for about 3 hours.

    Preheat the oven for 10 minutes at 425 degrees. When the Carnitas are done turn off the pot, and with a pair of tongs remove the meat to a baking sheet pan/cookie tray, smoosh the pieces of pork down a little if they didn't already break up upon removal of the pot of liquids and discard any other solids like the bay leaves.
    Place in the oven for about 20 minutes or until they gained a nice crisp.

    Serve over soft shell tacos with cheese and salsa - YUM!

    Stores in the fridge for 3 days, in the freezer, 4 months! Enjoy!