Slow Roasted Pork Carnitas
This recipe combines tender pork shoulder with zesty orange juice, chunky salsa, and a hint of salt for a flavorful and satisfying meal. The meat simmers in a dutch oven until it's perfectly tender and falls apart with a touch. Finish off by caramelizing the pork for a golden brown crust, adding depth to each bite. Enjoy this delicious dish on its own or serve it with your favorite toppings and tortillas for a fantastic meal!
— Constant Cookbook
Ingredients
- 3 pounds pork shoulder or pork butt, chopped into 1 inch cubes
- 2 cups beef stock
- 2 cups Orange Juice
- 14 oz chunky salsa
- Salt
- Guacamole
- Corn or Flour Tortillas for serving
Instructions
- Place the pork in a large dutch oven with the orange juice, lime juice, salsa and salt. Add enough water to barely cover the meat. Bring to a boil. Once boiling, reduce heat to medium low and simmer with the lid on for 2 hours, at which point the pork should be falling apart to the touch.
- Turn the heat up to medium high, and continue to cook the pork for 45 minutes, uncovered, stirring every once in a while, until all the liquid has evaporated and the pork fat as been rendered.
- Parts of the pork should be caramelized and golden brown. Remove the dutch oven from the stove and adjust seasoning as needed. Serve immediately or let cool and store in an airtight container for 4 days in the fridge
Nutrition
- Calories: 188 kcal
- Carbohydrate Content: 4 g
- Protein Content: 31 g
- Fat Content: 5 g
- Saturated Fat Content: 1 g
- Trans Fat Content: 0.02 g
- Cholesterol Content: 82 mg
- Sodium Content: 492 mg
- Fiber Content: 1 g
- Sugar Content: 2 g
- Unsaturated Fat Content: 3 g
- Serving Size: 1 serving
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