This is seriously the best carnitas recipe ever. These carnitas are fork tender, with the perfect amount of crispiness.
But, when I first shared this recipe with you, you weren’t too excited about it and you actually told me it looks like bugs. As I have been working on my photography over the last year and I look back on this photo, I can see why! lol. I have now updated the post to include new photos, but I had to leave the old one up, just for giggles! Enjoy!
My big Christmas present this year (thanks, husband!) was a classic round Le Crueset French Oven. I don’t know how I’ve been cooking without one all of these years. I love how I can brown something without grease spattering all over the stove top (because I do have an issue with that). And if needed, I can easily transfer my dish to the oven. Another advantage is that food cooks really evenly in a Dutch oven. It’s so versatile and an all-around awesome addition to our kitchen. I use it almost daily to brown meat, braise meat, make stews and regularly make these carnitas.
Best Carnitas Ever
We served these with Zenbelly’s Plantain Tortillas and a cabbage slaw.
Equipment: Dutch Oven, French Oven or a heavy bottomed pot (I use this French Oven)
2.5 lbs. pork shoulder, cut into 2 inch cubes
2 teaspoons cumin (I use this brand)
1 teaspoon paprika (I use this brand)
1 teaspoon dried oregano
1 teaspoon pepper
1 teaspoon salt
4 cloves garlic, minced
1/2 cup fresh orange juice
1/4 cup fresh lime juice
4 cups chicken broth – approximately (get my recipe for homemade broth here)
Cilantro, cabbage and avocado for garnish
- Combine Cumin, Oregano, Paprika, Salt & Pepper. Place the pork in the dutch oven and toss with spices until well coated.
- Add garlic, orange juice and lime juice. Add enough chicken stock to cover the pork. It was about 4 cups for me.
- Bring pot to right before boiling, then reduce to a simmer. Simmer uncovered until all of the liquid is gone. It takes between 1.5 hours to 2 hours. If your liquid isn’t evaporating quick enough, increase the heat to medium.
- Once your liquid has evaporated, you will be left with the rendered pork fat. Cook pork until it is browned and crispy on the edges.
- Serve with toppings of your choice.
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