Carnitas – a delicious recipe with country-style, water, orange zest, orange juice, garlic, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 325 degrees. Combine pork, 2 cups of water, zest, orange juice, garlic, and salt in a heavy dutch oven with a lid. Place in the oven and cook for at least six hours, but not more than eight.
2
Remove the pot from the oven. Scoop out the pork with a slotted spoon and put into a shallow baking dish. Shred the meat with two forks. At this point it should be so tender you hardly have to make any effort to separate it into delicious morsels. Discard any big chunks of fat.
3
Sprinkle the meat with the brandy or sherry and ladle a few scoops of cooking liquid back over the pork. (The reserved cooking liquid makes a wonderful base for bean soup.) Place under the broiler for a few minutes until sizzling.
4
Serve with Cuban black beans and rice, or use as a taco filling.
1364
kcal
Calories
64
g
Fat
60
g
Carbs
132
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 lbs country-style boneless pork ribs, 2 cups water, 1 teaspoon fresh grated orange zest, 1 1/2 cups fresh orange juice (or not-from-concentrate), and more.
Yes, Carnitas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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