Carnitas
12-14 servings
6 pound pork shoulder/butt
1 white onion cut into 8ths
1 head garlic with top cut off
2 navel oranges cut in half
2 Tablespoon rice wine vinegar (White wine Vinegar substitute)
2 box chicken stock (2 quarts)
2 Tablespoon ground coriander
2 Tablespoon ground black pepper
2T whole ground cumin
2 whole star anise
2 bay leaves
Method:
dry off meat and rub salt liberally over all sides of meat
In a large heavy bottom pot with a lid, heat on high with 4 Tablespoons of cooking oil. When hot, place salted meat away from you and let sear. Sear all sides of meat, including sides. Remove meat and set aside.
Add onion and spices in hot oil and stir. Add in rice wine vinegar and scrape bottom to release anything stuck to the bottom.
Add in oranges, garlic and chicken stock and bring to a boil. Once at a boil, add pork butt back in the pot and cover
Place in a 300-degree oven for approx. 6 hours. (when the meat falls easily apart with a fork… its done!)
Remove from the oven and uncover for 30 minutes LEAVE ALONE! The juices are redistributed within the meat. If it is pulled apart at this point the juices will leak out leaving dry meat in juice. No one wants that!
After 30 minutes of resting, gently remove the meat and place in a dish such as a casserole dish. Strain the cooking liquid into a smaller pot and reduce by half on high. DO NOT REMOVE THE FAT… its flavor!
Taste the reduction, add salt if needed. Gently pour over the meat in the casserole dish and let cool for about an hour.
Once its cool enough to touch with bare hands, gently break apart the meat within the sauce. Gently pat down the meat down so its submerged under the sauce. Let cool in fridge, uncovered, overnight.
Once it is set up and cooled all the way, use hands to break apart and gently mix. Reheat (only what you will eat, reserving the rest for later or freezing it) on stove top.
Serve over rice with fresh lime juice, green onions, cilantro, and fresh jalapenos.
Freezes Beautifully.
Place remaining meat in freezer quart bags. Label and lay flat in the freezer.
When ready to eat, pull from the freezer and place in the refrigerator on top of a plate or in a bowl and defrost overnight.
If you need it defrosted immediately, run hot water over the bag until the meat releases. Place in pan, cover and heat on low until it breaks apart.
Reheat and cook on medium-high heat (7 out of 10) until the meat is tender and the juices are almost gone.
Serve immediately and enjoy!
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