One Pot Carnitas
Who does not like to throw everything in one pot, cook it low and slow and end up with something fabulous ? I know I do. This recipe does exactly that! Simple ingredients that yield big flavors and so much versatility in regards to what you can do with the carnitas when they are all cooked! You can shred the meat and quickly pan fry for some crispy carnitas tacos, use the shredded meat in enchiladas or on top of nachos. Serve with a fried egg on top and some salsa for a meaty and tasty breakfast. The possibilities are endless! I get so excited when I post new recipes because I can’t wait for you all to try them and tell me what you think!
One Pot Carnitas
Simple Ingredients, set it and forget it carnitas recipe.
Ingredients
- 3-6 pound pork shoulder roast or pork butt roast boneless or bone in, do not use a tenderloin roast, your carnitas will be dry and rubbery
- 1 large onion sliced
- 10-15 garlic cloves whole or minced
- 1 large orange sliced
- 2 bay leaves
- 2 tablespooons sea salt may have to adjust salt depending on the size of roast hyou are using
- 2 teaspoons oregano
- 1 teaspoon ground pepper
- enough water to cover the roast entirly
Instructions
- Place the roast in large dutch oven.
- Place all of the ingredients on top of pork.
- Fill with water until the roast is just covered …. do not fill the pot to the top.
- Bring to a boil.
- Lower heat once it boils to low.
- Cover and cook for 4 hours.
- After 4 hours check for doneness. If the pork does not easily pull apart with 2 forks, cover and cook an additional hour.
- Continue this until the roast is fork tender.
- Once the roast is fork tender, remove from dutch oven discarding the cooking ingredients.
- Shred and enjoy!