If you ever stumbled across this post from a while back, you know alllllll about my intense love of slow roasted pork shoulder (aka pork butt [aka Boston butt]). Rubbing all kinds of delicious spices over that delicious hunk of meat, throwing it in a heavy pot, and poppin’ that baby in the oven to cook low and slow for several hours? My love language.
There are not many things I love more.
That’s really all carnitas are – slow roasted pork. The only extra step (and it is a very yummy and satisfying step) is shredding the meat, spreading it out across a baking sheet, and popping it under the broiler for five to ten minutes until the top of your pork gets brown and crispy.
And that’s what makes this recipe extra super special!
You get the heavenly flavor from the spice rubbed, slow roasted pork, AND you get the bonus flavor of browned, crispy tops! Can you think of anything more delicious?
The cool thing about these carnitas is the amount of recipes you can make with the yummy shreds of meaty happiness. We made this base recipe of carnitas, and from that we had three nights of recipes: one night we at it all on its own, one night we ate it in taco form (with cilantro, lime juice, onions, and guacamole), and one night we made carnitas soup!
Doesn’t that make you happy?? It makes me happy…For some reason, I find making a base recipe into fun new recipes throughout the week wildly satisfying. It makes me feel so non-wasteful!
So anyway…the bottom line is that these carnitas rock; you need to make them ASAP, and your world will be a better place. A place filled with juicy meat and crispy tops. Cha feel?
Subject change: I am going to tell you a story if you promise not to judge me. Do you promise not to judge me?
You are not allowed to read past this point unless you have answered yes to the above question…
So I was on my way home from work on Monday, not even paying attention to anything, just putzin’ on home. I pull into my driveway and, at that moment, get a text from a lady at Boone’s doggie daycare that says “Where are you? Boone is sad.”
I forgot to pick up Boone from doggie daycare…I FORGOT. If you are new to this blog, you may not yet be familiar with my morbid obsession of my dog, Boone. It is quite strange, and I love him more than most humans. I would probs die for him. SO – anyway – you can imagine my devastation about leaving him at doggie daycare and forgetting about him.
Not to mention, I felt even more awful that the awesome people at doggie daycare were staying there after it had already closed, waiting for me to come pick him up. Ugh…ugh… It was the worst. The absolute worst. So I drove like a maniac back over to doggie daycare and pulled up to see the lady waiting outside the building with Boone. Everyone else was gone. So bad.
I ended up standing there apologizing profusely for another fifteen minutes, delaying her at work for a total of thirty minutes. Yayyyyy, Annie! Can we blame it on the fact that it was Monday? My brain really wasn’t functioning at its full capacity that day…I’ll just leave it at that.
Boone didn’t seem to be angry with me. He tried just as hard to sit in my lap in the driver’s seat as he does every other day…so I’ll take that as a good sign.
I will make myself feel better by eating these carnitas by the handful.Print
Crispy Slow Roasted Carnitas
- Prep Time: 15 mins
- Cook Time: 4 hours 10 mins
- Total Time: 4 hours 25 mins
- Yield: 5 servings 1x
- 2.5 pound pork shoulder (or pork butt or Boston butt)
- 2 tablespoon cumin
- 2 tablespoons chili powder
- 2 tablespoons salt
- 1 tablespoon oregano
- 1/2 tablespoon pepper
- 1 32 oz box of chicken stock
- 1 onion, quartered
- 5 cloves of garlic, crushed
- Lime juice (for squeezing over the finished pork)
- Cilantro (for garnish)
- Preheat your oven to 325 degrees
- Cut your pork shoulder into quarters and season with your spice rub (cumin, chili powder, salt, oregano, and pepper)
- In a dutch oven (or other large heavy bottomed pot) over medium high heat, add a bit of olive oil and sear your meat on all sides
- Once your meat has a good sear, add your chicken stock, onion, and garlic
- Put the lid on the pot, place it in the oven, and cook for 4 hours – or until the meat is easily shredded with a fork
- When your meat is done cooking, remove the 4 chunks from the cooking liquid
- With a slotted spoon, remove the onions and garlic from the cooking liquid and discard
- Using two forks, shred the meat and add it back into the pot with all the flavorful liquid. Stir the meat around until everything has been coated
- Using tongs or a slotted spoon, transfer the meat (letting excess liquid drip off the meat) onto a baking sheet
- Switch your oven to broil
- Let your meat broil for 5-10 minutes (may be more may be less depending on your broiler) or until the tops of the carnitas have become brown and crispy
- Squeeze lime juice over the broiled carnitas to taste and garnish with cilantro
- *Note: you can keep the braising liquid if you want, but I found it to be a bit salty.*
Nutrition info is for one 8 oz serving of carnitas.
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more slow roasted awesomeness? Check these out: