Another Customer Recipie Carnitas (Mexican Pulled Pork)

Carnitas (Mexican Pulled Pork)


1      3 ½  lb boneless pork shoulder-cut into 2 inch chunks
1 small onion
2      bay leaves
1 tsp dried Mexican oregano
1 tsp ground cumin
table salt and black pepper
      2  cups water
      juice from 1 lime
      1 large orange
Fresh Corn Tortillas
Lime Wedges
Minced red onion
Fresh cilantro chopped
Sliced radishes

Carnitas are normally deep fried in lard, and slow cooked all day, requiring much work.  This recipe is easy, and fantastic!

Heat oven to 300 degreees.  Move rack to lower-middle position of oven.
Combine pork, onion, bay leaves, oregano, cumin 1 tsp salt, ½ tsp pepper, water and lime juice in a large dutch oven.  Liquid should just barely cover the meat. Bring mixture to a simmer over medium heat, stir occasionally.  Cover the pot and transfer to oven.  Cook until pork is soft and falls apart when prodded with a fork—about  hours.
Remove the pot from the oven and turn on the oven to broil.  Using a slotted spoon, transfer the pork to a bowl, remove orange halves, onion and bay leaves from the cooking liquid and discard.  Place the pot over high heat and simmer the liquid until thick and syrupy. A heatproof spatula should leave a wide trail when dragged through the glaze.  You should have about 1 cup reduced liquid.
Using 2 forks pull each piece of pork apart.  Fold in the reduce liquid.  Season with salt and pepper to taste.  Spread the pork in an even layer on a wire rack set over a rimmed baking sheet or a broiler pan.  Place the baking sheet on the lower middle oven rack and broil until the top of the meat is well crowned and the edges are slightly crisp 5 to 8 minutes.  Using a wide metal spatula , flip the meat and continue to broil until top is well browned about 5-8 minutes longer. Serve immediately.