If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Pork Carnitas
...in your mind.
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Pork Carnitas
One of the greatest things you can do with a pork butt, wait that sounds wrong.
4 pounds boneless pork shoulder, aka ‘pork butt’ but don’t ask me why
Oil
Kosher salt & pepper
2 tablespoon dried oregano
2 tablespoons ground cumin
1 small onion, chopped
6 cloves garlic, peeled
Juice from 3 huge oranges
Juice from 2 limes – the juice from oranges & limes should be about a cup
Directions
Trim excess fat from the pork - you definitely want some for flavor, but not giant hunks of it - then cut into roughly 3 inch pieces
Oil pieces lightly, then season with the salt, pepper, oregano and cumin – put into the pressure cooker
Add the onion, garlic and juice from oranges & limes
Secure the lid, set on high pressure for 45 minutes and away you go
When done allow steam to release on it’s own
Remove the lid and behold - gorgeous, melt in your mouth carnitas - that you have many options for:
You can heat a pan with a little oil, and take a few pieces of the pork, give them a slight squish and put them in the pan, add some of the cooking liquid from the pot and allow them to get really crispy on one side, then serve with rice & beans or use in a taco, burrito, quesadilla, sandwich, breakfast hash, chilaquiles…pretty sure you get the idea
Slow Cooker
Do the above but put instead of the pressure cooker, put everything into a slow cooker, turn to low and cook for 8 hours
Oven
Same as above but increase juices to about 2 cups, then put everything into an oven proof pot with a lid. Cook at 325 until pork is very tender, approximately 3-4 hours
