Easy Carnitas, Slow Cooker or Dutch Oven
Easy Carnitas with tortillas.
braised pork steak, carnitas, tacos
boneless pork shoulder
seeded and ribs removed, chopped
peeled and sliced
cut in half
red onions diced
to serve with carnitas
guacamole or sliced avocado
Trim excess fat from pork shoulder. Cut into 4 separate pieces.
Heat tablespoon of olive oil in dutch oven and brown pork pieces on all sides. Remove, set aside.
Add onions, pepper to pan. Cook for two minutes. Add garlic. Cook for one minute.
Add in juice of orange and orange pieces, juice of limes. I refrain from adding in lime pieces, as the lime can add bitterness.
Add pork back in.
Add in just enough water or broth to cover 2/3 of the meat. Add cinnamon Stick and chile powder.
Cover and braise for 3 1/2 hours.
Place in slow cooker on high for 4 hours, or low for 10 hours. (You may need to add in a little more water. Check hourly if you are using dutch oven.
Remove from oven. Strain pork from broth., making sure to save broth. Pull pork into pieces. Strain the broth.
Pull pork in pieces and place on large baking sheet. Pour about 1 cup of broth over pork. You want the crisp up the ends a little, but still keep pork tender.
Bake in oven at 375 degrees F. for approximately twenty minutes until most of the broth is gone and the meat has crispy crackling edges.
Serve with tortillas, chopped red onion, cilantro, sliced avocado, lime slices.
You can freeze for up to three months.
I have also used 5 pound carnitas with bone.