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Sunday, June 24 2018

3 - pounds boneless pork shoulder
2 - tablespoons lard or vegetable oil
1/3 - cup chopped onion (1 small)
3 - cloves garlic, minced
2 - cups water
1 - teaspoon finely shredded orange peel
1/3 - cup orange juice
4 - sprigs fresh thyme
1 - teaspoon salt
1 - teaspoon dried Mexican oregano or regular oregano, crushed
1/2 - teaspoon crushed red pepper
2 - bay leaves

Trim fat from meat. Cut meat into 1-1/2-inch cubes. In a Dutch oven cook meat, half at a time, in hot lard or oil over medium-high heat, stirring to brown meat evenly. Remove meat from Dutch oven. Add onion and garlic to Dutch oven; cook until lightly browned and tender. Return all of the meat to Dutch oven.

Add the water, orange peel, orange juice, thyme, salt, oregano, crushed red pepper, and bay leaves to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 2 hours. Remove lid; increase heat so mixture boils gently. Cook, uncovered, for 30 to 40 minutes or until nearly all of the liquid has evaporated, gently stirring occasionally. Discard thyme sprigs and bay leaves. Using a slotted spoon, transfer meat to a serving bowl.


Prepare Carnitas as directed. In a nonstick skillet heat a small amount of oil over medium heat. Add Carnitas and spread in a single layer. (Be sure to keep meat in a single layer. If you want, cook meat in batches.) Cook for about 5 minutes or until meat starts to crisp, turning occasionally.

Per serving: 237 kcal , 16 g fat (6 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 72 mg chol. , 265 mg sodium , 1 g carb. , 4 g fiber , 1 g sugar , 20 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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