Recipe of Favorite Carnitas

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The ingredients needed to make Carnitas:

1. Take 3 Lbs. Pork Shoulder
2. Get 1 Small Onion Quartered
3. Make ready 1 Orange Quartered
4. Take 4 Cloves Garlic Halved
5. Get 1 Cinnamon Stick, Broken Into 3-4 Pieces
6. Get 2 Bay Leaves
7. Take 1 Tbs. Salt
8. Take 1/4 Cup Of Vegetable Oil (Or Lard)
9. Take Optional Rub Seasonings
10. Get 1 Tbsp Dried Oregano
11. Take 2-3 tsp Ground Cumin
12. Get 1 tsp Black Pepper

These days, the famous Mexican dish is looking a little different in most kitchens, and the world's cholesterol levels are all too thankful for it. They're easy-to-make pork crisps that are very popular in Mexico. The secret to this recipe is the quick frying. Be sure the meat is well drained before it's placed in oil, though, or it will splatter and pop.

Instructions to make Carnitas:

1. Adjust oven rack to center position. Preheat oven to 275° F.
2. Quarter Onion
3. Season Pork with the 1Tbs. of Salt, and cut into 2" Chunks. Place Pork into a 9x13 Casserole Dish. The Pork should fill dish with no spaces.
4. Quarter Orange and squeeze juice over Pork. Nestle Orange pieces into casserole. Add Onions Quarters, 4 Cloves halved Garlic, Bay Leaves, and Cinnamon Sticks pieces. Nestle all evenly in one layer.
5. Pour Vegetable Oil all over surface. Cover with foil and Cook until fork tender, about 3 1/2 Hours.
6. Set a fine mesh strainer over 1 quart measuring bowl. Use tongs to remove Orange Peel, Onion, Garlic, Cinnamon Sticks, and Bay Leaves. Transfer Pork into strainer along with liquid. Let drain for 10 minutes.
7. Transfer Pork back into casserole dish. You should have about 1/2 Cup of liquid and 1/2 Cup fat. Using a flat spoon, skim fat and add it back to pork. Shred Pork into large chunks. Season to taste with more salt if needed.
8. To serve, place casserole dish with Pork under a high broiler and broil until brown and crisp on surface. About 6 minutes. Remove Pork, stir to expose new bits to heat. Broil again for 6 more minutes. Tent with foil to keep warm before serving.
9. Enjoy.

The secret to this recipe is the quick frying. Be sure the meat is well drained before it's placed in oil, though, or it will splatter and pop. It's basically crispy, savory chunks of tender pork. They are particularly great for filling tacos and burritos. Pork carnitas—Mexican braised and fried pork chunks with their addictively crisp edges—were unfamiliar to me until I tried this recipe.

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