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Crispy Pork Carnitas
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Prep Time:
15 minutes
Cook Time:
220 minutes
Total Time:
235 minutes
Chef John's carnitas: Slow-roasted pork in flavored lard until tender and crispy outside.
Ingredients:
  • 3 pounds boneless pork butt (shoulder)
  • 8 cloves garlic, peeled
  • 0.25 cup olive oil
  • 1 orange, juiced, orange parts of peel removed and sliced into thin strips
  • 1 tablespoon kosher salt
  • 2 bay leaves, torn in half
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 0.75 teaspoon ground cinnamon
  • 0.5 teaspoon Chinese 5-spice powder
Instructions:
  • Collect all your ingredients and then preheat the oven to 275 degrees F (135 degrees C).
  • Trim excess fat from the pork, then cut the meat into 2-inch cubes and roughly chop the reserved fat.
  • Combine pork, garlic, olive oil, orange zest, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder in a large bowl, ensuring the pork is thoroughly coated.
  • Pour the mixture into a 9x13-inch baking dish and seal it with heavy-duty aluminum foil. Set the dish on a baking sheet.
  • Roast in the preheated oven until the pork becomes tender enough to be easily pierced with a fork, approximately 3 1/2 hours.
  • Position the oven rack 6 inches from the heat source and heat the oven's broiler. Take out the garlic, orange peel, and bay leaves from the baking dish. Place the pork in a colander set over a bowl. Pour the juices from the baking dish over the pork. Put the pork back in the baking dish and drizzle with some of the juices.
  • Place the pork under the broiler for 3 minutes until crispy. Drizzle with more juices and continue broiling for another 3 to 5 minutes. Transfer the pork to a plate and drizzle with the remaining juices before serving.
  • Savor every delicious bite!