Slow Roasted Carnitas
Servings: 6
Ingredients
- 2 lbs skinless, boneless pork butt or shoulder cut into 2-3 inch cubes
- 2 tsp salt
- 1 tsp pepper
- 1/2 tbsp cumin
- 1/2 tbsp dried oregano
- 1 tsp chili powder
- 1 large yellow onion, cut into wedges
- 6 garlic cloves, smashed
- 1 lime, juiced
- 1 orange, juiced
- 1/3 cup Mexican Coke
- 2 bay leaves
Instructions
- Preheat oven to 375 degress F.
- Rinse and pat dry cubed pork butt. Brown pieces in a large cast iron skillet over medium high heat (approximately 1-2 minutes per side).
- Place seared pieces in a large dutch oven or lidded bakeware.
- Add remaining ingredients to the dutch oven with the pork.
- Cook, covered, for approximately 2.5 hours. Pork will be ready when it is tender and can easily be pulled apart with a fork.
- Using 2 forks, shred all of the pork and let sit in the juices.
- Prior to serving, heat desired portion in a hot skillet to give the pork a nice crisp. Add a bit of the juices to keep the pork moist.