Orange Spiced Carnitas

Name: Orange Spiced Carnitas
Prep time: 5 min
Total time: 155 min
Yield: 8 - 12 Servings
Ingredients: 3-4 pounds boneless pork shoulder or Boston butt; 1 cup orange juice; 1 tablespoon cumin; 1 tablespoon garlic powder; u00bd tablespoon salt; 1 teaspoon coriander; 1 teaspoon black pepper; 1 teaspoon cayenne pepper

By Leslie Blythe Mexican, Pork Simmering, Slow Cooker / Crock Pot

May 1, 2016

Orange Spice Carnitas are cooked slowly on the stovetop until the meat is very tender and juicy. This recipe can also be done in a slow cooker.

Prep: 5 mins
Cook: 2 hrs 30 mins
Yields: 8 - 12 Servings

Ingredients

3-4 pounds boneless pork shoulder or Boston butt

1 cup orange juice

1 tablespoon cumin

1 tablespoon garlic powder

½ tablespoon salt

1 teaspoon coriander

1 teaspoon black pepper

1 teaspoon cayenne pepper

Directions

1Cut the pork shoulder into 3 - 4-inch chunks.

2Mix cumin, garlic powder, salt, coriander, black pepper, and cayenne together in a small bowl. Place the pork chunks in a plastic container with a lid or a Zip-loc bag. Pour in the spice blend, then shake the bag until the chunks are completely coated on all sides.

3Place the pork in a large, deep pan. Pour the orange juice into the bottom, then add water to just cover the meat.

4Turn heat to high and bring it to a boil. Then, turn the heat to a simmer. Keep the pan uncovered. You want the water to evaporate from the pan.

5After 2 hours, check the pot. The water should be much lower and maybe even almost gone. Now allow all the water to cook out of the pan and caramelize the meat.

6Carefully turn the hunks of meat–without shredding them–to brown all sides, then remove the meat to a plate and let rest for 5 minutes and then cut into bite size pieces.

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