These carnitas are based on a recipe by Michele Anna Jordan that I’ve been using for years. Because the pork is braised in its own juice, these carnitas are much lighter than the traditional version, which is cooked in ample fat. Serve this Mexican-style pulled pork with guacamole, lime wedges, salsa and a basket of hot tortillas.
Ingredients Instructions Preheat oven to 275 degrees F. Mix together salt and spices in a small bowl. Take pork out of its netting, pat pork dry with paper towels, and rub the spice mixture all over, getting it into the nooks and crannies.
Place pork in a Dutch oven, cover and bake in the oven for 3–1/2 to 4 hours, until pork falls apart with the touch of a fork.
That’s it. The easiest recipe you can imagine. Shred the pork and serve the carnitas on a platter along with the suggested accompaniments, or freeze until later. Notes Note: If you’d like to crisp up either medium-sized chunks or fully shredded pork, saute it in a bit of the pork fat or canola oil. Cook Time: 3-1/2 to 4 hours
Pingback: Feast without Frenzy: Freeze It | Nourish Network()
Pingback: Nourish Network Spicy-Sweet Pickled Cucumbers()
Pingback: Super Succulent Five-Spice Pork Shoulder | Nourish Network()
Pingback: Dry Braising | Nourish Network()
Pingback: Quick-Pickled Red Onions | Nourish Network()
Pingback: Tastemakers: Easy Extras Add “Wow” to Your Food | Nourish Network()
Pingback: Smart Guides to Winging It In the Kitchen | Nourish Network()