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Carnitas in a Dutch Oven (leaner)

This is my first time making carnitas. And it came out sing-off I had to write it down. I don’t have a vat of lard like the traditional way they make carnitas in Mexico. But I did it in my Dutch oven and it worked out perfectly. It actually came out leaner and I enjoyed it more than street tacos.

What I love is that there is no searing or frying. Everything goes into the pot in 5 minutes. And you let the oven do the rest of the work. If you work at your laptop it works out perfectly.

(See video at bottom of post)

Carnitas

Prep time: 5 minutes

Cook time: 4 hours

Ingredients (for 6)

2.24 lb. Pork collar, shoulder or butt (recipe works for 2-3 lbs. pork)

1 ¼ tsp. Salt

½ tsp. Black pepper

½ onion, chopped

½ jalapeño (inused Serrano)

2 cloves garlic, minced

⅓ cup orange juice

1 dried guajillo chile (optional)

Rub:

½ Tbsp oregano

1 tsp. Cumin

½ Tbsp olive oil.

Directions:

1. Pat down the pork with paper towels to dry. Then season with salt and pepper.

2. Combine rub ingredients and rub onto pork all over.

3. In a Dutch oven place pork in there with the fat cap up. Add in the onion, Chiles, garlic and orange juice. Add in 2 cups of water (it shouldn’t cover the pork).

4. Place in the oven with lid (or foil tightly) on at 325 F for 2 hours.

5. after 2 hours uncover pork and return to the oven for 1-1.5 hours or until pork shreds easily. Add more water if needed during cooking.

6. Remove pork ans place in a baking dish. Let cool a bit. Then shred with two forks. Strain the cooking liquid and keep it for reheating the pork.

7. Place cooking liquid and pork in fridge if eating later. I like to make it up to a day ahead and heat it up. Best pork in a nonstick pan until a little crispy.

I served it two ways. One was with barbecue sauce (primal brand) on a brioche bun like a pulled pork sandwich. and the other was in tacos with salsa. I was partial to the tacos!

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