Pulled Pork Carnitas | Episode 1037

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often less expensive.

lard

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is usually cheaper.

Start by trimming the pork shoulder, leaving a little fat for flavor.

Season the pork with salt and pepper.

Preheat a Dutch oven over medium-high heat.

Sear the pork on all sides until browned, about a few minutes per side.

In a separate bowl, squeeze the juice of one orange into a little bit of water.

Add garlic, dried onion flakes, oregano, chili powder, and ground cumin to the orange juice and water, mixing to combine.

Remove the pork from the pan and discard excess fat, leaving some for flavor.

Return the seared pork to the Dutch oven and pour the orange juice mixture over it.

Cover and cook on low heat for about four hours, flipping the pork every hour to ensure even cooking.

After about three and a half hours, uncover the pot and cook for an additional 25-30 minutes to reduce the sauce.

Once cooked, shred the pork in the pot, discarding any large pieces of fat.

Crisp the shredded pork in the pot over medium heat until desired crispiness is achieved.

Serve with corn tortillas, chopped white onions, cilantro, lime juice, and avocado if available.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary