Pork Carnitas

Name: Pork Carnitas
Total time: 210 min
Yield: 10 servings
Ingredients: 4 pounds pork shoulder; 1/2 cup lard; 1 orange; 1 medium onion; 6 cloves garlic; 2 bay leaves; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 tablespoon salt; 3 cups water

Slow-cooked pork shoulder, achieving incredibly tender, juicy meat with delightfully crispy edges.

Mexican⏱ 210 min✓ No common allergens

✨ High in protein✨ High in sodium✨ Good source of iron

Ingredients

Pork shoulder4 pounds
Lard1/2 cup
Orange1
Onion1 medium
Garlic6 cloves
Bay leaves2
Ground cumin1 teaspoon
Dried oregano1 teaspoon
Salt1 tablespoon
Water3 cups

Nutrition (per serving, makes 10)

Calories462.4 kcal

Protein36.7 g

Carbs3.3 g

Fat33.4 g

Fiber0.6 g

Sugar1.7 g

Sodium789.3 mg

Vitamin C8.2 mg

Iron2.1 mg

Calcium31.9 mg

Potassium592.5 mg

Estimated values.

Steps

1Cut pork shoulder into 2-inch chunks, removing excess fat, and place in a large heavy-bottomed pot or Dutch oven.
2Add lard, water, halved orange, quartered onion, smashed garlic cloves, bay leaves, cumin, oregano, and salt to the pot.
3Bring mixture to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until pork is very tender.
4Remove pork from liquid, shred it using two forks, then return shredded pork to the pot with a little cooking liquid.
5Increase heat to medium-high and cook, stirring occasionally, until the liquid evaporates and the pork begins to crisp and brown.