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The best carnitas don’t really have a recipe. They have a method… and one special ingredient that just takes it to the next level. But isn’t necessary even for good carnitas.
Start with a bone-in pork butt/shoulder. Whatever your store calls it. Why they have different names or why they call the shoulder a pork butt I’ll never understand… please enlighten us if you know…
You’re gonna take this hunk of meat and put it into a searing hot pot with a little beef tallow or mild olive oil… preferably one you can just transfer to the oven… fat side down first.
While it’s searing, grab your spices and shake them on like it’s nobody’s business. We do salt, pepper, chili powder, oregano, cumin, mustard powder… anything that sounds good really. Garlic for sure! Powder or minced. Load it up, think that you maybe went a little too far with the seasonings. That’s when you have enough… now you flip that baby over on to side you just seasoned… and season the fatty side the same way. That’s right. Do it all over again. Take it to the limit.
Now! Once you know the bottom is nice and crispy-seared, add a cup or so of water. Almost half way up the meat. This is where that special ingredient come into play. Are you ready for it?!! Orange juice. A quarter to half a cup. Legit, that’s about all you need. Pinky promise it makes all the difference. Add some onion wedges if you want, then pop the lid on -or transfer it all to an oven safe pan- and let it cook for about three hours. It’ll depend on the size of your pork butt, but I think the rule of thumb is about thirty minutes a pound.
You’ll know it’s done when the bone slides right out and the meat just melts. Stir it all up to mix in those delicious seasons you drenched it in and you’re good to go.
We make Cuban bowls with black beans and rice, tacos or flautas, soups, bbq Sammie’s… literally anything. It’s so good. Here’s a link to my favorite refried beans.
Easy -no measure- Pork Canitas
- Pork shoulder
- Oregano
- Salt
- Pepper
- Chili Powder
- Garlic
- Cumin
- Mustard powder
- Orange Juice
- Onion
- Step one: Heat a large pot with a generouse dollip of beef tallow, pork fat or olive oil. Fat side down, sear the Pork shoulder.
- Step two: Season generoulsy with spices of your choosing. And I mean generously. Flip and season the top.
- Step three: Add water almost half way up the meat in an oven safe pan/dish and orange juice, onion wedges and really anything else that sounds good to you. There are no rules here.
- Step four: Cover and transfer to oven at 350* for about three hours. Until bone comes out easy and clean and the meat is tender.