Best. Carnitas. Ever.
Author: Ben
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 4-6
- 3-5 lbs Pork (any good cut)
- 8 Tablespoons Chili with Lime powder
- 4 Tablespoons Dried Red Chili Flakes
- 3 Tablespoons Dried Thyme
- 2 Tablespoons Salt
- 2 Tablespoons Black Pepper
- 2 Tablespoons Vegetable Oil
- 1-2 Onions coarsely, chopped
- 4 Garlic Cloves, smashed
- Milk
- Orange Juice
- 1 Stick Butter, sliced
- Cut the meat (not all the way through) in about ¾" slices.
- Mix up the dry rub ingredients.
- Rub the meat with the dry rub.
- Put the vegetable oil in the pot, turn to medium heat.
- Put in the meat.
- Add onions and garlic to fill space in pot.
- Add orange juice, then milk in equal parts until almost over the top of the meat.
- Add butter on top.
- Top off with more milk or orange juice to cover meat.
- Simmer for 2½ - 3 hours until meat is falling apart, or internal temperature is about 200 degrees.
- Preheat oven to 400 degrees.
- Shred meat into baking dish, top with a few spoonfuls of juice from the pot.
- Bake for 15 minutes, stirring at 10 minutes.
- Enjoy with corn tortillas, cilantro, and salsa.
Recipe by Hammer on Rye at http://www.hammeronrye.com/carnitas/
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