Pork carnitas recipe needed

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Incredible recipe

Cube your pork butt and season with salt, pepper, garlic & cumin. Melt a couple pounds of lard in a dutch oven. Fry up your pork butt until it’s nice & crispy. Drop heat and add a couple halved oranges and quartered onions. Let simmer for 2-3 hours. During last hour add a whole bunch of cilantro (don’t need to chop, just tie it up and add).

Ingredients
3 pounds pork butt with plenty of fat
1 cup orange juice
3 cups water
2 teaspoons kosher salt
Tortillas, for serving
Green chile creamy avocado salsa, for serving

Instructions
Cut pork into 2-inchmcubes, add to a large pot with the juice, water, and salt. Bring to a boil and then simmer uncovered on low for 2 hours. Do not touch the meat.


After 2 hours, turn heat up to medium high, and continue to cook until all the liquid has evaporated and the pork fat has rendered (about 45 minutes). Stir a few times, to keep pork from sticking to bottom of pan.


When pork has browned on both sides, it’s ready (there will be liquid fat in the pan). Serve either cubed or shredded (pork will be tender enough that just touching it will cause it to fall apart) with tortillas and green chile creamy avocado salsa.


Recipe Notes
The key to this recipe is that the meat has fat, so don’t trim it! If there’s not enough fat on the meat the recipe will turn out too dry. Whether to shred the meat like pulled pork or leave it in cubes I think is determined by what you’re used to eating. Texas isn’t a pulled-pork state so the texture isn’t as familiar as nicely done chunks. Likewise, I think the brilliance of this recipe lies in its simplicity. You can add as many different spices, herbs and aromatics as you like—but if you have good-tasting, happy pork why not let its flavor shine with just a bit of salt? Ultimately, however, making carnitas is a highly personal affair and so make them as they best suit you!

Homesick Texan Website

It might be sacrilege, but my favorite way to make carnitas is in the crockpot.

Cook a butt low and slow until fork tender. Shred meat and place on baking tray. Douse meat with leftover “jus” and place under broiler under crispy - be careful not to burn.

I actually did a Sous Vide carnitas recipe the other day and it turned out fantastic. Had about 4lbs of shoulder, cut up into about 2" thick chunks. Seasoned with some salt and pepper, paprika, cumin, threw in onions and garlic cloves, squeezed an orange and threw in a cinnamon stick and some thyme/oregeno. Did that for 16 hours at 170. Took it out and pulled it apart onto a baking sheet, then broiled it for like 8-10 minutes to give it a little crust.

Obviously smoking will be incredible too, but for those without a smoker or anything, this turned out delicious and was really cheap/easy.

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I actually did a Sous Vide carnitas recipe the other day and it turned out fantastic. Had about 4lbs of shoulder, cut up into about 2" thick chunks. Seasoned with some salt and pepper, paprika, cumin, threw in onions and garlic cloves, squeezed an orange and threw in a cinnamon stick and some thyme/oregeno. Did that for 16 hours at 170. Took it out and pulled it apart onto a baking sheet, then broiled it for like 8-10 minutes to give it a little crust.

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Ive made a similar recipe before and thought it was pretty good. Ill season the butt harder the next time i do it, and probably add some cumin.

The broiler really set it off imo.