Oven Roasted Carnitas

Description §

This recipe is similar to Serious Eats, but the biggest difference is reusing the lard and drippings from previous batches.

Notes §

• He didn’t add cinnamon, but will add maybe 1 stick next time.

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Ingredients §

• 4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder). Cut into 2” chunks
  • Craig did 7.7lb bone in
• 3-4 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon dried oregano (or Mexican oregano)
• 1 tablespoon ground cumin
• 1 large brown or white onion, cut into wedges
• 4 cloves garlic, smashed
• 2 limes, juiced
• 2 bay leaves
• 2 large oranges, juiced (or 3/4 cup natural orange juice)
• 1/2 cup coke
• lard and drippings from previous batches
• vegetable oil
• cooking oil spray

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Method §

1. Season pork with Kosher salt, pepper, oregano & cumin. Let sit in fridge overnight then followed with other ingredients next day.
2. Sear chunks in orange dutch oven with a little vegetable oil and a little extra salt and pepper.
3. Remove pork and sauteé onion & garlic.
4. Add pork back into pot and along with lime juice, orange juice, coke, bay leaves, lard and drippings frozen from last time.
5. Braise in oven for 5-1/2 hours, starting at 290 then dropped temp to 280 about half way through, cracking lid slightly to let off steam.
6. Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)

To Crisp In the Oven §

1. Transfer the pork to a foil lined baking sheet lightly sprayed with cooking oil spray.
2. Pour about 1/2 cup of the braising liquid over the pork to season.
3. Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.