Pork Carnitas
Recipe GLPR5ea390774b7867
Tender, flavorful Mexican-style pork carnitas braised low and slow with aromatic spices, citrus, and broth until the meat falls apart. Serve in crispy corn tortillas with scallions, sour cream, and salsa for an authentic feast.
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Ingredients
2 pound boneless pork shoulder roast, cut into 2-inch pieces
¼ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon whole black peppercorns
2 teaspoons cumin seeds
4 cloves garlic, minced
1 teaspoon dried oregano, crushed
3 bay leaves
2 (14 ounce) cans reduced-sodium chicken broth
2 teaspoons finely shredded lime peel
2 tablespoons lime juice
12 (16 inch) crisp corn tortillas
2 scallions, thinly sliced
⅓ cup light dairy sour cream
⅓ cup purchased salsa
Directions
Pat the pork pieces dry with paper towels. Season them evenly with the ¼ teaspoon salt and ¼ teaspoon ground pepper.
In a small dry skillet over medium heat, lightly toast the whole black peppercorns and cumin seeds for about 1 minute, stirring frequently, until fragrant. Do not burn. Transfer to a small bowl.
In a large Dutch oven or heavy-bottomed pot, combine the pork pieces, toasted peppercorns and cumin seeds, minced garlic, crushed oregano, and bay leaves. Pour the reduced-sodium chicken broth over the pork.
Bring the mixture to a gentle boil over medium-high heat, then reduce heat to low. Cover and simmer for about 2 hours, or until the pork is very tender and breaks apart easily with a fork.
Remove the lid and increase heat to medium. Simmer uncovered for another 30 minutes to reduce the broth slightly and allow the pork to brown lightly, stirring occasionally.
Stir in the lime peel and lime juice, and gently toss to combine. Season with additional salt and pepper to taste if needed. Remove and discard the bay leaves.
Warm the corn tortillas according to package directions. Spoon the pork carnitas onto each tortilla and top with sliced scallions. Serve with sour cream and salsa on the side.
