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Yeah, so the snow storm turned out to be nothing. We got maybe 3 inches. It was all slushy snow. The second it hit the ground it turned into water. It was basically raining snow, if that makes any sense. If you could look outside my office window right now, it’ll seem as if yesterday never happened. There’s not a speck of snow on the ground nor is the ground even wet. Oh, D.C. weathermen. This depiction right here is pretty spot on with how the DC metro area deals with snow, haha
I haven’t acknowledged the fact that it’s already MARCH. Like, one month from April and one and a half months until our WEDDING. It came out of nowhere. I remember still trying to nail our wedding date last year and now I’m getting ready to become a Mrs.. Invitations were sent Tuesday – which, sending them made me realize I don’t really trust anyone other than myself. Well, no, that’s not entirely true. I don’t trust anyone at USPS. I gave them my entire box of invitations and I felt like I was giving my life away. I can only hope they make it to the recipients. I mean, they did lose my passport earlier this year. They aren’t really high on my trust scale right now. They need to redeem themselves. Anyway, so my bridal shower is actually this Sunday and I’m really excited. My future MIL and SIL are both flying up from Louisiana and Georgia to attend. My mom will be coming with us too, along with friends, and bridesmaids. It’ll be so fun to be in the same room again with the women I love.
Another thing I love almost entirely too much is meat. I’m sorry if there are vegetarians out there reading this but I just can’t help it. I have to profess my love to meat. Making these pork carnitas was so redeeming and worth it. My entire house smelled crazy good – it actually smelled to me like a Cuban restaurant or something. You HAVE to do all the steps for this pork or they just won’t be as flavorful. I love the crispy char on the outside. It really caramelizes the sugars of the sauce. It’s also so versatile once you finish making this. We made faux burrito bowls with the pork one night – just replace the chicken in this burrito bowl recipe with the pork you just made. Oh man, homemade Chipotle all up in my house…and all up in your house too if you make this pork!
Ohhh, if I could, I would’ve made some kinda pork carnitas sub with this. You get my point, though. There is so much you can do with this pork after you cook it all. You can add it to so many things and you can spice up a lot of dishes. Pork fried rice, anyone? Or tacos?
Go on, make this, go crazy over the smell of your house, and go even crazier tasting this unbelievable pork! Oh, and I must mention that this is REALLY moist and juicy pork that melts in your mouth so you won’t hate pork because of the dryness :)
Pork Carnitas
Equipment
Ingredients
- 4 pounds (1814 g) boneless pork shoulder, cut into 2-inch cubes
- 1 ½ teaspoon salt
- ¾ teaspoon black pepper
- 1 teaspoon cumin
- 1 onion, peeled and halved
- 2 leaves bay
- 1 teaspoon dried oregano
- 2 tablespoon fresh lime juice
- 2 cups (473 ml) water
- 1 medium orange, juiced and keep the spent halves
Instructions
- Adjust oven rack to middle lower position and preheat oven to 300 °F (149 °C)
- Combine all the ingredients in a large Dutch oven and bring mixture to a simmer over medium-high heat, uncovered.4 pounds (1814 g) boneless pork shoulder, 1 1/2 teaspoon salt, 3/4 teaspoon black pepper, 1 teaspoon cumin, 1 onion, 2 leaves bay, 1 teaspoon dried oregano, 2 tablespoon fresh lime juice, 2 cups (473 ml) water, 1 medium orange
- Once the mixture has come to a simmer, cover and place in oven and cook for 2 hours, or until the pork falls apart when prodded with a fork.
- Remove the pot from oven when done cooking, turn the oven to broil.
- Line a jelly roll pan with aluminum foil. I recommend double layering.
- With a slotted spoon, scoop out the pork and place it on the foil lined pan. Discard everything in the Dutch oven except for the liquid.
- Place the Dutch oven on the stove over high heat and boil until liquid is thick and syrupy, about 20 minutes. I noticed that it won’t look thick and syrupy until you take it off the heat. So after 20 minutes, remove from heat, and you should see that your liquid has nicely thickened up.
- While the mixture is thickening, use two forks to shred the pork. When the mixture has finished thickening, place pork back into pot and gently toss pork in the liquid trying not to break up the pork even more.
- Place the pork back on the lined baking pan and place in the oven under the broiler for 5-8 minutes, then flip the pork and let brown on the other side for another 5-8 minutes. Watch it carefully so you don’t get burnt pork!
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
I’m glad the storm turned out to be nothing. I am SO ready for warm weather and flip flops. These carnitas look amazing!
I have always wanted to make carnitas. This is perfect!
I love all of those crusty pieces on the pork! Give me some tortilla’s and hot sauce and I’m happy :)
I’m totally craving Mexican food now!
Yes please! These pork carnitas look mouth watering and are exactly the reason why I cant be a vegetarian.
This looks fantastic!! Is orange the traditional addition to carnitas? I guess I’m asking…would they be “carnitas” without the orange? Picky-picky husband doesn’t like orange, but he likes pineapple, so I’m thinking of changing. Does that mean they wouldn’t be “carnitas”? lol
It might alter the flavor a little but I feel like pineapple would work.
That is so exciting that your wedding is almost here! These pork carnitas look awesome–perfect for a weekend with a good beer! My husband is a big fan of these so I’ll be trying this out soon.
Wow looks great! Thanks for sharing the recipe Julie, my hubby would absolutely love this dish:)
My mouth is watering just looking at the photos! Sounds amazing. Have fun at your shower this weekend!!
Hi! These look amazing! Question – what do you mean by “keep the spent halves” for the orange part of the ingredient?
Hi Candice, spent halves mean the leftovers of the orange after you’ve squeezed out the juice. Meaning, the insides of the orange and the outer rind. Keep those and throw them in the pot as well. It gives the sauce/meat more flavor.