Easy Carnitas

We blog about this recipe here.

Easy Carnitas

Note from A&A: we cut this recipe in half and had equally great results – and still had leftovers for the 2 of us.  Adapted from Milk Street.

5-6 pounds boneless pork butt, not trimmed, cut into 2-inch cubes
1 large yellow onion, halved and thinly sliced
10 medium garlic cloves, smashed and peeled
2 T ground cumin
2 T ground coriander
2 tsp dried oregano
1/2 tsp dried thyme
1 tsp red pepper flakes
Diamond kosher salt and ground black pepper
1 c grapeseed or other neutral oil

Heat the oven to 325°F with a rack in the lower-middle position.

In a large (at least 7-quart) Dutch oven, stir together the pork, onion, garlic, cumin, coriander, oregano, thyme, pepper
flakes and 2 teaspoons salt. Stir in the oil and 1 cup water. Cover, transfer to the oven and cook
for 3 hours.

Remove the pot from the oven. Stir the pork and return the pot, uncovered, to the oven. Cook
until a skewer inserted into the meat meets no resistance, another 30 minutes.

Other than breaking up any large chunks, that’s all we do.

Stir and enjoy with tortillas, slaw, and pickled onions. The meat is also great as an additional topping for nachos. As empty-nesters, we have plenty left to freeze in smaller portions.

Our Texas grocery chain, HEB, sells packages of cut-up “Pork for Carnitas” which are perfect.
No prep necessary. While the recipe wants a 7-quart pot, we have a 6-quart that works just fine.

Recipe brought to you by Tricia and Charlie in Houston, BigLittleMeals.com and Andy and Ann.

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