Roasted Carnitas

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READY IN: 2hrs 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 3 12
    lbs pork shoulder (cut in chunks)
  • 2
    cups salsa verde (canned or homemade)
  • 1
    onion, finely chopped
  • 2
    cups chicken stock
  • 1
    cup beef stock
  • 2
    teaspoons cumin seeds
  • 2
    teaspoons coriander seeds
  • 1
    teaspoon oregano
  • 12
    cup cilantro (chopped)
  • 4
    jalapenos (roasted, peeled, and chopped)
  • 12
    orange (cut in thirds)
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DIRECTIONS

  • Trim the excess fat from the roast. Put the meat in a large casserole or Dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, jalapenos, orange chunks, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 1 hour.
  • Preheat oven to 400°F
  • Remove meat from liquid in pot and put the meat into a roasting pan. Remove the orange chunks and discard. Roast meat for 15 to 20 minutes until parts are brown and crispy.
  • While the meat is roasting, skim and discard fat from liquid in the casserole pan. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.
  • Return the meat to the Dutch oven. Stir in chopped cilantro. Season with salt.
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