CarnitasPrep: 15 min Cook: 165 min Servings: 4by Sergio Hernandez12 recipes>
Carnitas are the Mexican version of pulled pork. Braised first in a spicy sauce, pork shoulder is slow cooked until so tender the meat just shreds easily with a fork, then it's roasted at high heat to make crispy browned bits full of flavor.
- 3 pounds of pork butt
- 1 cup of orange juice
- 1 cup pineapple juice
- 2 cups of water
- 2 teaspoons of salt
- 2 bay leaves
- dash of low sodium or salt free soy sauce
- Cut pork into strips (three inches by one inch), place into stewpot or dutch oven and add orange and pineapple juice, water, soy sauce, salt, bay leaves and bring to a boil and then simmer uncovered on low for 2 hours. Do not touch the meat.
- After two hours, turn heat up to medium high, and continue to cook until all the liquid has evaporated and the pork fat has rendered (about 45 minutes). Stir a few times, to keep pork from sticking to bottom of pan.
- When pork has browned on both sides, itâs ready (there will be liquid fat in the pan). Serve either cubed or shredded (pork will be tender enough that just touching it will cause it to fall apart).
- Goes very well with a green salsas such as Ninfa's green sauce or this tomatillo salsa or this salsa verde with avocados and tomatillos.
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