Prepare this crispy carnitas on the weekend and be ready for a week of tacos, burritos, and nachos! Or go all out with Southwestern Chimichangas for Sunday Brunch.
- 1½ tbsp kosher salt
- 1½ tsp chili powder
- ¼ tsp dried oregano
- ¼ tsp ground cumin
- 1½ tsp lime juice
- 2 lbs pork shoulder
- 2 tbsp vegetable oil
- 1 orange, halved
- 1½ cups vegetable broth
- ½ cup chopped onion
- 1 garlic clove, minced
- Preheat the oven to 400°F.
- Combine the kosher salt, chili powder, oregano, cumin, and lime juice in a small bowl. Whisk to combine and rub the mixture evenly over the pork shoulder.
- Heat a Dutch oven over high heat.
- Heat vegetable oil in the Dutch oven to shimmering.
- When the cooking oil starts to shimmer, add the pork shoulder and brown it on all sides.
- Add juice from the orange, broth, onion, and garlic to the Dutch oven and deglaze it to loosen the browned bits.
- Add the orange halves, cover the Dutch oven, and bake for 3 hours until the pork is very tender.
- Remove the pork shoulder from the Dutch oven, pour the liquid through a strainer into a fat separator and discarding the solids.
- Shred the pork with 2 forks and return the pork and the defatted liquid to the Dutch oven and bring it to a simmer over medium heat.
- Simmer the mixture, stirring occasionally, until all of the liquid evaporates.
- Increase the heat to medium high and sauté the pork until it is crisp on the edges.