Carnitas ~ Mexican Braised Pork
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This old-school carnitas--pork shoulder simmered with onion, garlic, bay leaf, and orange until falling-apart tender and crispy--is excellent in burritos, tacos, or on its own. And it can be made in an Instant Pot or slow cooker.
Ingredients
Instructions
Place all of the ingredients in a wide 6- to 7-quart heavy pot. (Don’t worry if everything isn't completely submerged.) Bring to a boil, skimming any scum that collects on the surface as necessary.
Reduce the heat to medium-lowish and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1 1/2 to 2 hours. Discard the orange pieces and bay leaves.☞ TESTER TIP: If the liquid hasn’t completely evaporated, transfer the pork to a bowl and continue to simmer the liquid, stirring often, until it is reduced and only a glossy layer of oil remains.
Preheat the oven to 450°F (232°C)
If your pot isn't ovenproof, transfer the pork and fat to a dish of some sort that's ovenproof. Slide the pork into the oven, uncovered, and let it fry in its own fat until it's browned, 20 to 30 minutes. There’s no need to stir. Serve it straight from the pot.
Nutrition
- Serving Size
- 1 portion
- Calories
- 291 kcal
- Carbohydrate Content
- 6 g
- Protein Content
- 28 g
- Fat Content
- 17 g
- Saturated Fat Content
- 5 g
- Trans Fat Content
- 1 g
- Cholesterol Content
- 94 mg
- Sodium Content
- 550 mg
- Fiber Content
- 1 g
- Sugar Content
- 3 g
- Unsaturated Fat Content
- 11 g
