DELICIOUS PORK CARNITAS ?
The HERO item for this recipe is hands down the instant-read meat thermometer. It’s a kitchen essential, and it will ensure the perfect cook for your meat every time.
Chris has been making this Carnitas recipe from Rick Bayless for years! You have to try this. So delicious. Enjoy!
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Ingredients
3 lbs pork shoulder, cut into 2 inch pieces
Kosher salt
1/2 C orange juice
6 garlic cloves, peeled and halved
4 bay leaves
Heaping teaspoon Oregano
1 TSP coarsely ground pepper
Method
- Preheat your oven to 325 degrees
- Place the pork shoulder in a baking dish (either a 7X11 or 9X13), and salt both sides liberally
- Pour in the orange juice (drizzle over, around, and under pork), and tuck in the garlic & bay leaves. Cover the dish with foil and pop in the oven for 1.5 hours
- At the 90 min mark remove the foil, and test the pork with a fork to make sure that it’s tender. If it still feels firm, put it back in the oven for another 20 with foil, then retest again. Set the temperature to 450 degrees, and place back into the oven UNCOVERED until liquid has evaporated – about 30 minutes
- Turn the meat over (Rick says using a metal spatula), break into chunks, and bake for another 20 minutes, turning the meat every 7-8 minutes. Until perfectly browned and golden on all sides
- Take out and place into a serving dish, and sprinkle with flakey salt. Serve with tortillas, guac, onions, and salsa
Enjoy!
Cortney
Cortney LaCorte
Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings
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