PORK CARNITAS

A Tom Douglas® Recipe

INGREDIENTS

• 2 pounds pork shoulder or pork butt
• 3 tablespoons ‘Rub with Love’ Pork Rub
• Salt, to taste
• Canola oil, as needed
• 2 cloves garlic
• ½ yellow onion, cut in pieces
• 1 jalapeño, cut in large pieces
• 1 orange, cut in half
• 2 limes, cut in half
• 2 cups water
• 2-3 arbol chilies

DIRECTIONS

1. Cut pork into 3” chunks, then toss the meat with the Pork Rub and a little salt. 
2. Heat a large, heavy bottomed pot over medium-high heat and add a couple tablespoons of oil.
3. Sear the pork in batches.
4. As the pork cooks, set aside seared pieces and add more chunks, keeping heat of pan on medium-high. 
5. Pork pieces should be browned and caramelized. 
6. Set aside.
7. In the same pan, add the garlic, onions, and jalapeño chunks, and allow to cook slowly to soften. 
8. Once the veggies are soft, move to one side of the pan and char the citrus halves. 
9. Squeeze the charred halves to release the juice. 
10. Add the water and add the meat back in (nestled among the vegetables). 
11. Cover and cook in a preheated 300°F degree oven for 2-3 hours. 
12. Meat should register 185°F on a digital thermometer and be fork tender.
13. Allow the meat to rest, then smash the pieces of pork with the bottom of a glass or ramekin so all the meat is flaked. 
14. Adjust the salt to taste.
15. Spread carnitas out on a sheet pan and place under the broil for a few minutes to crisp up the edges.
16. Serve.  Delicous with corn or flour tortillas.  

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