Happy Carnitas Saturday! Today is crazy windy in Sacramento and it looks like the Pocahontas weeping willow in front of our house is dancing to techno music. Needless to say, I’m loving it. Here in California, we don’t experience much ill-weather so anytime we do it’s quite the conversation starter! I’m sure our midwest and east coast readers are rolling their eyes right now…
Due to the weather, carnitas sounded amazing. This is my go-to taco/nacho meat when I order out and making it at home is so easy! Cook the pork low and slow and enjoy the melting, pull apart goodness. The leftover scale is awesome too because you can spend a week making all things carnitas for the rest of the week. On Monday we are going to post homemade holiday tamales so stay tuned!
4lbs Pork, you can use Butt, Shoulder or Lion
1 Cup Orange Juice
1/2 Cup Lime Juice
8 Cloves of Garlic
1.5 Teaspoons Chili Powder
1 Teaspoon Paprika
2 Teaspoons Salt
- Cut pork into 2-inch cubes and place in a large non-stick pot or dutch-oven.
- Add orange juice, lime juice, whole garlic cloves, salt and enough water to barely cover the pork.
- Bring the pot to a boil, cover with a lid and simmer for two hours. Do not disturb the meat by stirring.
- After the two hours, remove the lid and add the chili powder and paprika. Cook the meat on medium heat, stirring occasionally until most of the liquid is gone or reduced by more than half (30-45 minutes, if still not reduced pour out remaining liquid).
- As the meat fires in the rendered fat, flip the meat every 3-4 minutes until most of the meat is browned.
- Add salt and pepper for taste.