Carnitas

Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
180 mins
Total Time:
200 mins
Recipe Yield | 35.30 oz |
Number of Servings | 4 |
Serving Size | 8.83 oz |
Ingredients
35.30 oz
Pork Shoulder
2 c
orange juice
0.5 c
lime juice
4 cloves
garlic
2 tsp
Cumin
1 tsp
Oregano
1 tsp
Salt
0.5 tsp
Pepper
2 tbsp
vegetable oil
Directions
Step 1
Cut the pork shoulder into 2-inch cubes.
Step 2
In a large bowl, combine the orange juice, lime juice, garlic, cumin, oregano, salt, and pepper. Add the pork cubes and marinate for at least 1 hour.
Step 3
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated pork cubes and cook until browned on all sides, about 5 minutes.
Step 4
Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the pork is tender and easily shreds with a fork.
Step 5
Remove the lid and increase the heat to medium-high. Cook for an additional 10-15 minutes, stirring occasionally, until the liquid has evaporated and the pork is crispy.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
30 g
(120
kcal)
Carbohydrates:
5 g
(20
kcal)
Calories | 26.49 kcal | 1.32% |
Vitamin A | 0.883 IU | 0.1% |
Monounsaturated Fat | 0.3532 g | 0% |
Saturated Fat | 0.7064 g | 0.64% |
Fat | 1.3245 g | 0.95% |
Carbohydrates | 0.4415 g | 0.09% |
Sodium | 44.15 mg | 8.83% |
Fibers | 0.0883 g | 0.23% |
Sugars | 0.1766 g | 0% |
Protein | 2.649 g | 3.12% |
Vitamin C | 2.649 mg | 2.94% |
Calcium | 0.3532 mg | 0.07% |
Iron | 1.3245 mg | 0.26% |
Potassium | 52.98 mg | 10.6% |
Alcohol | 0 g | 0% |
Cholesterol | 7.064 mg | 0% |
Lactose | 0 g | 0% |
Vitamin B6 | 1.766 mg | 135.85% |
Vitamin B12 | 3.532 mcg | 147.17% |
Vitamin E | 0.5298 mg | 3.53% |
Zinc | 2.2075 mg | 0.44% |
Selenium | 2.649 mcg | 0.53% |
Vitamin D | 0.1766 mcg | 1.18% |
Recipe Attributes
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