Crispy Pork Carnitas

asian european greek korean mediterranean middle eastern region main drink sweet spicy sour savory hard fast

Prep

27 min

Cook

73 min

Total

100 min

Ingredients (10)

3 pounds boneless pork butt (shoulder) g

8 cloves garlic, peeled g

¼ cup olive oil g

1 orange, juiced, orange parts of peel removed and sliced into thin strips g

1 tablespoon kosher salt g

2 bay leaves, torn in half g

1 teaspoon ground black pepper g

1 teaspoon ground cumin g

¾ teaspoon ground cinnamon g

½ teaspoon Chinese 5-spice powder g

Nutrition

kcal

fat

carbs

protein

Instructions

Gather all ingredients. Preheat the oven to 275 degrees F (135 degrees C).

Remove fat from pork; cut meat into 2-inch cubes and roughly chop fat.

Mix together pork meat and fat with garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder in a large bowl until pork is coated completely.

Transfer mixture to a 9x13-inch baking dish. Cover the dish tightly with heavy-duty aluminum foil, then place on a baking sheet.

Bake in the preheated oven until pork is fork tender, about 3 1/2 hours.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove garlic, orange peel, and bay leaves from the baking dish. Transfer pork to a colander set in a bowl. Pour accumulated juices from the baking dish over pork. Return pork to the baking dish and drizzle with some accumulated juices.

Cook under the preheated broiler for 3 minutes. Drizzle more accumulated juices over pork and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle with remaining accumulated juices.

Enjoy!