Ingredients:
- 4 lb fatty pork shoulder, cut into 2-inch pieces
- 1/2 orange, cut into 2 pieces
- 1/4 cup pork lard or vegetable oil
Directions:
- Put all the ingredients in a wide 6-to 7-quart heavy pot (don't worry if the pork is not completely covered) and bring the water to a boil, skimming the surface as necessary. Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 11/2 to 2 hours. Discard the orange pieces and bay leaves. If the liquid hasn't evaporated after 2 hours, transfer the pork pieces to a bowl and let the liquid continue to bubble away, stirring often, until it has.
- Preheat the oven to 450°F. Transfer the pork and fat to an ovenproof dish, if necessary, and brown the pork, uncovered, in the oven for 20 to 30 minutes. There's no need to stir.
- Carnitas keeps in the refrigerator for up to three days.
- Note: If you want to make half a batch, cut the amount of pork, salt, and oregano in half, but use the same amount of the remaining ingredients and water. You will need to use a slightly smaller pot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 22.32 Kcal (93 kJ) | ||
| Calories from fat | 2.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.26g | 0% | |
|---|---|---|---|
| Cholesterol | 0.81mg | 0% | |
| Sodium | 587.32mg | 24% | |
| Potassium | 59.35mg | 1% | |
| Total Carbs | 4.71g | 2% | |
| Sugars | 2.62g | 10% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 0.62g | 1% | |
| Vitamin C | 6.3mg | 11% | |
| Iron | 0.2mg | 1% | |
| Calcium | 32.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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