Ingredients: |
Ingredients: 3 pounds bonelss pork butt (shoulder)
8 cloves garlic, peeled (I used minced garlic)
1/4 c olive oil
1 orange, juiced, orange parts of peel removed and sliced into thin strips (I used 2/3 can (small) of pineapple juice and 1/4 c GoyaŽ Mojo Criollo)
1 T kosher salt
2 bay leaves, torn in half
1 t ground black pepper
2 t ground cumin
3/4 t ground cinnamon
1/2 t Chinese 5-spice powder (I didn't have any so didn't use it)
1 T chili powder
1/2 c onion sliced
1 c bell pepper (I used yellow)
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Directions: |
Directions:Step 1:
Preheat oven to 275 degrees F
Step 2:
Remove fat from pork; cut pork meat into 2-inch cubes and roughly chop fat.
Step 3:
Mix pork, garlic, olive oil, orange peel and juice (if using), salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder (if using) together in a bowl until pork is coated completely.
Step 4:
Transfer into dutch oven and add pineapple juice and GoyaŽ Mojo Criollo. Cover with lid and bake in preheated oven until pork is fork-tender, about 2 1/2 hours.
Step 5:
Add onions and bell pepper and cook an additional hour.
Step 6:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 7:
Transfer meet to a colander set over a bowl. Remove garlic, bay leaves, and orange peels from dutch oven and pour accumulated juices from the baking dish over meat in colander into the bowl.
Step 8:
Put meat in 9 x 13 pan and drizzle accumulated juices over each piece of meat.
Step 9:
Cook meat under the preheated broiler for 3 minutes. Drizzle more accumulated juices over meat and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle more accumulated juices over the top. |
This recipe for Pork Carnitas is from