Ingredients: |
Ingredients: 3-4 lbs boneless pork shoulder (also called Boston butt), cut into 1 to 2 inch cubes. (*you will want to leave some of the fat on the meat, but trim off large sections)
3 tbsp vegetable oil
Spice Rub:
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
Braising liquid:
- 1 cup orange juice
- water to cover meat
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Directions: |
Directions:Pre-heat oven to 300 F.
Using a large heavy bottom pan or dutch oven, heat vegetable oil on stove over medium-high heat.
Toss pork cubes with the spice rub in a bowl until evenly coated. Brown the cubes in the heated pan in batches so that there is only one layer of meat at a time. The goal is to get a quick browned edge on all sides of the cubes, NOT to cook it through. This will only take a couple minutes. Remove browned pork and set aside.
Deglaze the pan with the orange juice, stirring to break up the brown bits. Return the pork back to the pan and cover with water until nearly covered. Bring to a simmer, cover, and place in oven.
Cook in the oven for 3 hours, stirring every hour. After 3 hours, transfer pork to a large mixing bowl and begin bowling the braising liquid on the stove.
When the pork is cool enough to handle, shred the meat into smaller pieces. By now, the liquid should be boiled down to a syrup consistency that just covers the pan bottom. Pour the remaining liquid over the shredded pork and toss in the mixing bowl.
Turn the broiler on to high. Spread the coated shredded pork on a foil-lined baking sheet and broil for 5 minutes or until meat begins to have carmelized ends. Flip the meet and broil the other side until ends carmelized. |
This recipe for Braised Pork Carnitas is from