Carnitas (Braised Pork Shoulder)
- 1 pork shoulder, about 5 pounds
- 1/2 cup vegetable oil
- 1 carrot
- 2 celery
- 1 large yellow or Spanish onion
- 2 oranges
- 3 limes
- 3 bay leaves
- 1 tablespoon kosher salt
- 2 tablespoons black pepper
- 2 tablespoons paprika
- 2 teaspoons ground cumin
- 1 cup red wine vinegar
- 1 cup apple cider vinegar
- 1/2 cup adobo, chile paste reserved from canned chipotles
- 1-2 cups water
- Heat oven to 350 degrees F.
- Trim pork shoulder of excessive fat and cut into 1-inch cubes.
- Cut carrot, celery and onion into a small dice and cut oranges and limes into
- Heat a large rondo, or braising pan, on the stovetop over medium-high heat.
- Pour in oil and sauté diced vegetables.
- After 3-4 minutes add cubed pork shoulder. Cook for 5-7 minutes until pork begins
- Season the mixture: Add salt, pepper, paprika and cumin.
- Next, add orange and lime halves.
- Add vinegars and adobo paste, followed by 1 to 2 cups water, or enough to almost
cover cubed pork.
- Bake the pork: Cover with lid or foil and place in oven. Bake for about 2 hours
or until pork is fork tender.
- Remove from oven and serve with tortillas, guacamole, salsa verde and chipotle
Yield: 10-12 servings
Traditional garnishes include grated sharp dry cheeses, radishes, sour cream,
shredded cabbage and limes.
Other Southwestern beef and pork recipes you may like...
Slow Cooker Brisket Sofrito
Punkin Center Green Chile Chuck
Mexican Pot Roast Filling