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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 2 |
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This the easiest recipe for tasty carnitas. Once cooked, the meat can also be shredded and mixed with BBQ sauce for incredible pulled pork sandwiches, or pan fried in a little oil until crisp on the outside. Ingredients:
1 (3 1/2) pound boneless pork shoulder, trimmed and cut into 2 inch chunks |
2 oranges, quartered |
1 large white onion, quartered |
6 cloves garlic, peeled and crushed |
1/4 cup kosher salt |
1 tablespoon ground cumin |
1 tablespoon whole black peppercorns |
2 bay leaves |
Directions:
1. Place the pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top. Cover loosely, and simmer until the meat is tender, about 1 1/2 hours. Allow the pork to cool, covered, in the broth for 1 hour. Shred the meat with two forks.
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