DUTCH OVEN CARNITAS

ELISE TRIES TO COOK

why you'll love this recipe: 

– Made with really fresh and limited ingredients – Easy (the oven does most of the work!) – Great for meal preps and cooking for large crowds!

INGREDIENTS

INGREDIENTS

INSTRUCTIONS

INSTRUCTIONS

First, cut pork shoulder into large chunks and cut down fat cap to ⅛".

INSTRUCTIONS

INSTRUCTIONS

Add the cubed pork, fat side up, along with the citrus juices, water, and seasonings into a large dutch oven or heavy large pot with a fitting lid. 

INSTRUCTIONS

INSTRUCTIONS

Place the dutch oven with lid on, in the preheated oven. Braise until the meat is fall apart tender when prodded with a fork, about 2.5 hours.

INSTRUCTIONS

INSTRUCTIONS

Remove large pork pieces from the braising liquid and onto a baking sheet. Boil the braising liquid uncovered until the sauce thickens and reduces to about 1 cup of liquid, about 25-30 minutes.

INSTRUCTIONS

INSTRUCTIONS

Shred the pork carnitas entirely and remove any remaining fat. Pour the reduced braising liquid over the shredded carnitas. Season with salt and peppe,r if needed.

INSTRUCTIONS

INSTRUCTIONS

Broil for 3-5 minutes, until the meat is browned and edges are crispy. Remove from the oven, flip the pieces of meat to the other side, and then broil again for 3-5 minutes.

INSTRUCTIONS

INSTRUCTIONS

Serve in tacos, enchiladas, burritos, rice bowls and so much more! 

ENJOY!

ENJOY!