This is my favorite pork carnitas recipe. While most recipes stop at braising the pork and shredding, I think the braising liquid reduction adds a great depth of flavor and broiling the meat at the end gives you some great crunch and caramelization to the dish. Enjoy it in tacos, burritos, bowls, or on top of nachos.
- 3-4 lb boston butt or pork shoulder
- 1 onion (peeled)
- 5 cloves of garlic (peeled)
- 1 lime or 2 tbsp of lime juice
- 2 oranges or 1/2 cup of OJ
- 2 bay leaves
- 2 tbsp oregano
- 1 tsp cumin
- garlic powder
- onion powder
- Cut pork into 2″ chunks off the bone. if you have skin, remove skin. Toss into cooking vessel.
- Chop the onion into quarters and add to the pot along with the garlic cloves
- Juice the orange and lime into the cooking vessel.
- Add in the bay leaves, oregano and cumin.
- Fill with water until just enough to cover meat.
- Approximate cooking times:
- Pressure Cooker: High Pressure 40 min
- Crockpot: Low Heat 6 hours
- Oven: Bring to simmer on stove and 3 hours at 300 degrees
- Strain out liquid into pot and boil and reduce until almost a syrup or about 1 cup
- Remove pork from pot and shred with 2 forks onto a baking sheet
- Create a seasoning rub of 2 parts salt, 1 part paprika, 1 part onion powder, 1 part garlic powder. Season pork to taste.
- Pour and coat the braising liquid reduction over the pork.
- Set over to broil and broil until the tops have crisped up and caramelized.