Cooking Instructions
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Step 1
Preheat the oven to 200 degrees F (93 degrees C).
Step 2
In a small bowl, mix the
Brown Sugar (2 Tbsp)
,
Salt (1 tsp)
,
Ground Black Pepper (1 tsp)
,
Lime Juice (1/4 cup)
, and
Orange Juice (1/4 cup)
with the
Boneless Pork Shoulder (2 lb)
. Cover and marinate overnight, or up to 24 hours.
Step 3
Discard marinade and place the pork shoulder in the dutch oven.
Step 4
Add the
Dried Pasilla Chile Pepper (1)
,
Garlic (4 cloves)
,
Yellow Onion (1)
,
Bay Leaves (2)
,
Cinnamon Stick (1)
,
Ground Annatto (1/2 Tbsp)
,
Dried Oregano (1 tsp)
,
Salt (1 tsp)
,
Black Peppercorns (1 tsp)
,
Ground Coriander (1 tsp)
,
Vegetable Broth (1/4 cup)
,
Lime Juice (2 Tbsp)
, and
Orange Juice (2 Tbsp)
to the dutch oven. Toss to combine.
Step 5
Slow-cook in the oven for 7-8 hours at 200 degrees F (93 degrees C), or until meat is tender.
Step 6
Remove Pork shoulder from the dutch oven. Shred pork shoulder using a fork or by hand.
Step 7
Strain cooking liquid through a sieve to remove any solids, but reserve the liquid.
Step 8
Add 2/3 cup cooking liquid over meat. Toss to combine.
Step 9
In batches, transfer shredded meat to a non-stick frying pan over high heat. Without touching the meat, cook until the underside is browned, about 5 minutes. Toss to continue cooking, until some edges start to crisp up, about another 5 minutes, toss occasionally.
Step 10
Turn off the heat, add 4 tbsp more cooking liquid to the pan, mix evenly.
Step 11
In a bowl, drizzle juice from the
Lime (1)
over the
Red Onion (1)
to make a quick pickle.
Step 12
Serve carnitas on
Yellow Corn Tortillas (12)
, top with
Salsa Verde (to taste)
, pickled onions, and
Fresh Cilantro (1 bunch)
.
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