Braised Carnitas

Last week, I came across a deliciously looking recipe from Just One Cookbook.  Nami, the author, made braised carnitas - and I thought to myself, wow, I've never made carnitas before and now that someone else has been successful at it, then I can probably pull it off, too!!  So, I made it last night and it was gooooodddd.  I didn't use the same recipe that Nami used, but incorporated some of the same techniques - she definitely inspired me!!  Nami also used beer as a base, which I did not - but I think it's a great idea and I will try that next time.

So, here is my own recipe:

Braised Carnitas
Original Recipe by Kitchen Groovy

3-3.5 lb. boneless pork shoulder
6 cloves garlic, halved
1 large white onion, roughly chopped into large pieces
Zest of 1 orange, cut into thin strips
1 C orange juice
Kosher Salt
Freshly Ground Pepper
Canola Oil
Corn or Flour Tortillas
Condiments - i.e. salsa, sour cream, black beans, rice, etc.

Heat oven to 350 degrees.  Trim pork shoulder of any fat and discard.  Cut meat into roughly 5 or 6 large pieces or strips - about 2" thick.  Rub salt and pepper on pieces of meat.  Heat oil in a large Dutch Oven on medium high to high heat.  Once the oil is hot, lay meat in the oil, careful not to crowd the meat.  Sear the meat on each side, roughly 2-4 minutes on each side. 

Once meat is seared, remove meat to a plate.  Add onion, garlic, orange zest, orange juice and 2 tsp. salt.  Stir so all is mixed, then add meat back on top of ingredients.  Add water (or beer) to barely cover the meat.

Cover and place in oven for 3 hours. 

Afterwards, remove meat and shred.  Transfer to a warm serving bowl and serve at once.  Accompany with warm tortillas and other favorite condiments.

Fold in half and enjoy!

Or, enjoy it like a burrito bowl, which is how I like to eat it :-) 

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!
Carina