Chef David's Pork Carnitas
Prep time: 20 minutes
Cook Time: 3-4 hours
Ingredients
4 lbs. Pork Shoulder, cut into 2-inch square pieces
Chef David's seasoning
2 Cloves Garlic, minced
1 Orange, juiced
1 Lime, juiced
1 cup Chicken Broth
2 tbsp. Vegetable Oil
Serving Suggestions
Fresh Salsa to taste
1 Cup Cilantro
Flour or Corn Tortillas
Lime Wedges
Directions
- In a spice grinder or mortar and pestle, grind the seasonings to create a spice rub.
- Slice the pork into 2-inch square pieces.
- Rub the spice blend and minced garlic over the pork after it has been diced. Allow it to marinate for at least 1 hour, or overnight for a richer flavor.
- Preheat the oven to 325°F (163°C).
- In a large, oven-safe pot or dutch oven, heat vegetable oil over medium-high heat. Sear the marinated pork until browned on all sides.
- Add the chicken broth, orange juice, and lime juice to the pot. Bring to a simmer.
- Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours or until the pork is tender and easily shreds.
- Shred the pork using two forks. For crispy edges, spread the shredded pork on a baking sheet and broil for a few minutes until golden brown.
- Serve with flour or corn tortillas. Top with salsa and fresh cilantro, with lime wedges on the side.