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The Best Pork Carnitas.
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Brief Description
The carnitas are magnificently juicy and tender and there’s just the tiniest hint of citrus in them.
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Main Ingredient
Pork Butt
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Category: Pork
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Cuisine: American
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Prep Time: 480 min(s)
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Cook Time: 720 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
* If you use a boneless or cubed pork shoulder, it will most likely be done sooner. Keep your eye on it. I would start checking around 9-10 hours. * To make this dish in a slow cooker, follow the same instructions except cook on low for 8 - 10 hours. You will still want to crisp them up in a pan on the stove after the meat has rested. Pork carnitas can be frozen for up to 3 months. NUTRITION FACTS: The BEST Pork Carnitas Amount Per Serving (1 g) Calories 174 Calories from Fat 45 % Daily Value* Fat 5g 8% Saturated Fat 2g 13% Cholesterol 51mg 17% Sodium 4058mg 176% Potassium 437mg 12% Carbohydrates 13g 4% Fiber 1g 4% Sugar 10g 11% Protein 17g 34% Vitamin A 466IU 9% Vitamin C 22mg 27% Calcium 53mg 5% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet.
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Posted By: hamonfive
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Posted On: Dec 02, 2020
Number of Servings:
Ingredients:
- 2 cups - Orange Juice
- 4 cups - Water
- 2 cups - Apple Cider Vinegar
- 2 - Bay Leaves
- 1/2 cups - Brown Sugar
- 1/2 cups - Kosher Salt
- 1 tablespoons - Cumin
- 1 tablespoons - Oregano
- 1 tablespoons - Orange Peel Dried
- 1 tablespoons - Smoked Paprika
- 1 tablespoons - Chili Powder
- 4 pounds - Pork Butt Bone-in (3-4lbs)
- 2 tablespoons - Cumin
- 1 tablespoons - Kosher Salt
- 1 tablespoons - Oregano
- 1 1/2 teaspoons - Orange Peel Dried
- 2 teaspoons - Onion Powder
- 2 teaspoons - Garlic Powder
- 1 teaspoons - Ground Coriander
- - Canola Oil for final crisping
- 1/2 cups - Orange Juice
- 1/4 cups - Lime Juice
- 1/4 cups - Chicken Broth
- 2 cups - Orange Juice
- 4 cups - Water
- 2 cups - Apple Cider Vinegar
- 2 - Bay Leaves
- 1/2 cups - Brown Sugar
- 1/2 cups - Kosher Salt
- 1 tablespoons - Cumin
- 1 tablespoons - Oregano
- 1 tablespoons - Orange Peel Dried
- 1 tablespoons - Smoked Paprika
- 1 tablespoons - Chili Powder
- 4 pounds - Pork Butt Bone-in (3-4lbs)
- 2 tablespoons - Cumin
- 1 tablespoons - Kosher Salt
- 1 tablespoons - Oregano
- 1 1/2 teaspoons - Orange Peel Dried
- 2 teaspoons - Onion Powder
- 2 teaspoons - Garlic Powder
- 1 teaspoons - Ground Coriander
- - Canola Oil for final crisping
- 1/2 cups - Orange Juice
- 1/4 cups - Lime Juice
- 1/4 cups - Chicken Broth
Directions:
FOR THE BRINE:
1. Combine all brine ingredients in a large pot and stir to combine.
2. Add the pork and place a lid on then stick it in the fridge for 8 hours or overnight.
FOR THE PORK:
1. Heat the oven to 225 degrees F.
2. Remove the pork from the brine and pat dry with paper towels.
3. Mix the rub together and rub all over the pork.
4. Mix together the liquids and pour in the bottom of the roasting pan.
5. Add the pork.
6. Cook for 12-14 hours or until internal temperature reaches 200 degrees F.
7. Remove the meat and let rest for up 2 hours.
8. Shred the meat and place the liquids in a fat separator.
9. Heat some oil in a pan over medium high heat.
10. Add the shredded pork in small amounts and toss as it begins to crisp. Remove to a
pan and repeat until all batches are done.
11. Toss with a little of the juices from the fat separator and serve!
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