Pork Carnitas (Mexican Pulled Pork)

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Pre-Notes

This makes an excellent filling for tacos, enchiladas, etc.

Consider making Cilantro Lime Crema as a topping for this dish!

Ingredients

1. 4 lbs boneless pork butt or boneless country ribs, fat trimmed and cut into 2 inch cubes
2. 2 t vegetable oil
3. 1 1/2 t salt
4. 3/4 t pepper
5. 1 t cumin
6. 1 onion, peeled and quartered
7. 2 bay leaves
8. 1 t dried oregano, Mexican preferred
9. 2 T lime juice
10. 2 c chicken broth, reduced sodium
11. 1 medium orange, quartered and juiced (keep the rinds)

Instructions

1. Adjust oven rack to lower middle position and preheat to 300°F.
2. Heat a large pot over medium heat, add oil.
3. Season the meat with salt and pepper and brown it in batches. Transfer the browned meat to a plate.
4. After all the meat is browned, add the cumin, onion, bay leaves, oregano, lime juice, chicken broth, orange juice, and orange rinds to the pot.
5. Bring the mixture to a simmer over medium-high heat, uncovered.
6. Once it simmers, cover pot and transfer to the oven.
7. Cook until the meat falls apart when prodded with a fork, about 3 hours.
8. Transfer the meat to a 9x13 casserole dish.
9. Degrease the braising liquid by skimming with a large spoon or using a fat separator.
10. Pour the remaining liquid over the meat.
11. Cover the dish with foil and transfer to the refrigerator; chill overnight.
12. The next day preheat the oven to 350°F.
13. Remove the dish from the refrigerator.
14. Bake, uncovered for 30 minutes or until juices are bubbling.
15. Switch the oven to broil.
16. The meat needs to broil for about 6-8 minutes, until the top is well browned and slightly crisp.
17. Taste and add additional salt and pepper.
18. Serve immediately with your favorite taco fixings.

Picture of Recipe