Carnitas
Ingredients
3-4 lbs.
pork shoulder roast
2 tsp.
kosher salt
1 tsp.
freshly ground Kowalski's Black Peppercorns
¼ cup
Kowalski's Extra Virgin Olive Oil
1
onion, finely chopped
2 cloves
garlic, minced
1 ½ cups
Mexican lager-style beer
½ cup
Kowalski's Signature Freshly Squeezed Orange Juice
1 tbsp.
dried oregano
- for serving: corn or flour tortillas, chopped onion, chopped fresh cilantro and lime wedges
Directions
- Preheat oven to 350°. Season pork with salt and pepper.
- In a Dutch oven, heat oil over medium-high heat until hot but not smoking. Add pork; cook, turning frequently, until browned on all sides (about 10 min.).
- Transfer pork to a platter; set aside. Add onion and garlic to the Dutch oven; sauté until softened (1-2 min.).
- Add beer, scraping browned bits from the bottom of the pot.
- Return meat to the pot. Add orange juice and oregano; cook in preheated oven, covered, until pork is very tender (about 45 min. per lb.).
- Remove pork from pot; let rest on a carving board, covered with foil, for 10-20 min.
- Coarsely chop or shred pork into bite-size pieces; moisten pork slightly with cooking juices.
- Serve immediately in tortillas with onion, cilantro and lime wedges.
Tasty Tips:
- If you don't have a Dutch oven, you can use any oven-safe covered pot.
- You can also transfer the seared pork, onions and beer to a slow cooker with the juice. Cook for about 5 hrs. on high or for 10 hrs. on low.
