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Slow Roasted Pork Carnitas
Author: Gaby Dalkin
Ingredients
  • 3 pounds boneless pork shoulder cut into 2 inch cubes
  • 1/2 cup fresh Orange Juice
  • 1/4 cup fresh Lime Juice
  • 10 oz chipotle salsa
  • 1 tsp kosher salt plus more to taste
Instructions
  1. Place the pork in a large dutch oven with the orange juice, lime juice, salsa and salt. Add enough water to barely cover the meat. Bring to a boil. Once boiling, reduce heat to medium low and simmer with the lid on for 2 hours, at which point the pork should be falling apart to the touch.
  2. Turn the heat up to medium high, and continue to cook the pork for 45 minutes, uncovered, stirring every once in a while, until all the liquid has evaporated and the pork fat as been rendered.
  3. Parts of the pork should be caramelized and golden brown. Remove the dutch oven from the stove and adjust seasoning as needed. Serve immediately or let cool and store in an airtight container for 4 days in the fridge