Juicy Pork Carnitas
Ingredients
Pork & Brine
-
2½
lbs
boneless Pork Shoulder
-
3
cups
Water
-
3
tbsp
Diamond Kosher Salt
Spice Rub
-
1
tbsp
Light Brown Sugar
-
1
tbsp
Mexican Oregano
-
2
tsp
Smoked Paprika
-
2
tsp
Cumin
-
1
tsp
Diamond Kosher Salt
Carnitas Cooking
-
2
tbsp
Vegetable Oil or Avocado Oil
-
½
medium
Orange
-
12
oz
Beer
-
¼
cup
Pineapple Juice
-
2
tbsp
Bourbon
-
1
small
Yellow Onion
-
5
cloves
Garlic
-
½
cup
Whole Milk
-
2
Bay Leaves
-
1
large
Dried Ancho Chile
-
Water
Instructions
- Prepare the brine by dissolving kosher salt in water and refrigerate the pork for 1½ hours.
- Remove the pork from the brine and pat it dry.
- Rehydrate the ancho chile in boiling water for 30 minutes and chop it.
- Mix the spice rub ingredients together.
- Heat oil in a dutch oven and brown the pork on all sides.
- Preheat the oven to 300°F.
- Coat the pork with the spice rub and add pineapple juice, onions, chopped ancho chile, and garlic.
- Stir in bourbon, beer, milk, and bay leaves, then add orange juice and tuck in the orange halves.
- Cover the pork with water and seal the pot with foil and a lid.
- Cook for 3 hours, checking occasionally to ensure the pork stays submerged.
- Once tender, shred the pork in the cooking liquid and broil for 3-4 minutes until crispy.
- Serve in tortillas with desired toppings.
Nutrition Facts (estimated)
Servings
6 servings
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
25g
Sodium
800mg
Cholesterol
80mg
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