Serves 6
285 min
Pork Carnitas with Garlic and Orange
Recipe GLPRb8f9954e870fa7
Tender, fall-apart pork shoulder braised low and slow with garlic cloves, fresh jalapeños, ancho chile powder, and bright orange juice. The meat becomes succulent and richly flavored, perfect for serving with warm tortillas. This classic Mexican dish is naturally dairy-free and pairs beautifully with your favorite toppings.
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Ingredients
3½ pounds One 3 1/2-pound boneless pork shoulder
2 tablespoons Vegetable oil
1½ teaspoons Salt
½ teaspoon Freshly ground black pepper
1 teaspoon Pure ancho chile powder
20 cloves Unpeeled garlic cloves
3 Jalapeños, seeded and diced
½ cup Fresh orange juice
Warm tortillas
Directions
Pat the pork shoulder dry with paper towels. Season the entire surface generously with salt, black pepper, and ancho chile powder, rubbing the seasonings evenly over all sides.
Heat vegetable oil in a large heavy-bottomed Dutch oven or braising pot over medium-high heat. When the oil is hot, carefully place the pork shoulder in the pot and brown on all sides, approximately 8 to 10 minutes total, until a deep golden crust forms.
Remove the pork from the pot and set aside. Scatter the unpeeled garlic cloves and diced jalapeños into the pot and sauté for 2 to 3 minutes, stirring occasionally, until fragrant.
Pour the fresh orange juice into the pot, scraping the bottom with a wooden spoon to deglaze and incorporate the flavorful browned bits.
Return the pork shoulder to the pot, nestling it among the garlic and jalapeños. The liquid should come partway up the sides of the meat; add a little water if needed to ensure the meat braises properly.
Cover the pot with a lid, reduce the heat to low, and braise for approximately 4 to 4.5 hours. The pork is done when it is extremely tender and shreds easily with two forks. An internal temperature of 190F to 200F indicates the pork is ready.
Remove the pot from the heat and carefully remove the pork shoulder to a cutting board or serving platter. Skim any excess fat from the braising liquid if desired, then strain the liquid through a fine-mesh sieve to remove the garlic cloves and jalapeños, or leave them in for additional flavor.
Using two forks, shred the pork into bite-sized pieces, discarding any excess fat. Pour the warm braising liquid over the shredded meat to keep it moist and flavorful.
Serve the pork carnitas warm on tortillas, drizzling with additional braising liquid as desired. Accompany with your favorite garnishes and condiments.
