I don’t often, if ever, proclaim a dish is so good that you “need to drop everything to make this right now today”. But, um, you need to drop everything to make this carnitas recipe right now today. It is easy as can be, and if you’re a “long time reader first time cooker”, this is the one to try. Carnitas tacos await, let’s make Crispy Pork Carnitas!
Crispy Pork Carnitas
Pork Carnitas for tacos
Servings 15 Tacos
Ingredients
- 3 Pounds pork shoulder
- 4 Cloves garlic
- 1 Onion
- 1 Orange
- 1 Teaspoon Cinnamon
- 1.5 Tablespoons salt
- 1 Teaspoon black pepper
- 2 Teaspoons Red Pepper flake
- 1/2 Cup Water
- 15 corn tortillas
- 1 Cup Diced pineapple
- 1/2 Cup Diced onion
- 1 Cup Fresh cilantro
Instructions
- Preheat oven to 300 deg f. Fetch a 9x13 pan (or whatever you have really).
- Cube pork into 2 inch chunks, put in pan. Quarter the onion, put in pan. Juice the orange and put that, and the leftover rind, in the pan. The garlic/cinnamon/cumin/salt/pepper/chili flake/water goes... in the pan. Stir to combine everything, and cover tightly with aluminum foil.
- Bake pork for 2.5-3 hours, or until tender. Once cooked, remove pork from pan and place on baking sheet (save that liquid in the pan). Set broiler to high and broil for 3-4 minutes or until pork is super crispy. Roughly chop and pour 1/2 cup of the baking liquid over the meat. Serve on tortillas topped with the pineapple/onion/cilantro.
Nutrition
Serving: 15People | Calories: 234kcal
