Veronica's Carnitas
Main Dish • Pork
Serving size: 4-5
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Ingredients
- 3lbs pork shoulder, fat trimmed
- 1lb pork belly, fat trimmed
- 2 jalapeños, cut in half and stems removed
- 2 dried pasilla chili, stems and seeds removed
- 2 dried chipotle chili, stems and seeds removed
- 4 garlic cloves. Whole/smashed
- 1 cup chicken broth
- 2 oranges, quartered
- 1 tbsp kosher salt, heaping
- 1 tsp ground pepper
- 1 ½ tsp coriander
- 1 ½ tsp cumin
- 1 ½ tsp Mexican oregano
- 1 ½ tsp onion powder
- 1 bay leaf, dried or fresh
Directions
- 1. Cut pork into 1.5 inch cubes.
- 2. Heat Dutch oven on stove over medium-high heat. Add all pork, all dry ingredients along with spices into pot. Pour chicken broth over pork and squeeze oranges into pot and toss in the oranges:
- (All ingredients should be in the pot)
- 3. Bring to a boil, cover and reduce to a simmer for 2.5 hours
- 4. Uncover and reduce liquid for 10min
- 5. Remove jalapeños, dried chili's and bay leaf from the mixture.
- 6. Using a potato masher, mash the pork mixture until it's broken apart and almost stringy.
- 7. Heat a skillet over medium-high heat. Once hot, add some of the pork mixture to the skillet and let the meat fry in the fat for 3-4 minutes stirring until some meat has a nice brown color.
- 8. Done! Make some taco or nachos and eat up!
