We love a good taco or fajita but skirt steak can be expensive and even ground beef is too when you’re feeding a crowd. Since you can get three pounds of boneless pork shoulder meat for only $5, I decided to try making carnitas for our last get together. They turned out great and everyone really liked the change.
Carnitasserves 6, prep 10 min, cook time 3-4 hours
- 3 pounds pork shoulder (butt) roast
- 1 cup orange juice
- 6 cloves garlic
- 1 tbsp kosher salt
- water to cover
- Cut pork shoulder in pieces and arrange in a large cast iron pan or skillet. You want a pan you can cover at least partially and is large enough at the base so the meat is in a single layer (or close to).
- Add the garlic, salt, orange juice, and enough water to just cover the meat.
- Bring the mixture to a boil and cover loosely.
- Allow meat to simmer until tender and liquid is evaporated. If liquid evaporates and the pork in not yet fork tender, add more liquid and continue to simmer.
- Once the liquid evaporates and the pork is tender, there should be rendered fat in the pan. Break the meat up into small chunks with a fork.
- Turn heat to medium and fry the meat until brown and crispy.
- Alternately, you can transfer the meat and fat to a sheet pan and roast briefly in a 400°F oven for about 30 min, stirring after 15 minutes.
A shout out to mrChaos: many of the photos on chaos in the kitchen are so amazing because mrChaos takes the time to shoot and/or process them. Between the cooking, serving, eating, feeding kids, cleaning up, bath time, food styling, food photography, and photo processing, we work as a team to get it all done. He’s your typical modest guy and has contributed anonymously, but I think he has become a pretty fantastic photographer and deserves some cred. He is a humble guy, however, and would tell me that I don’t know what I am talking about. So how about we show him some love in the comments? You can see some of his work here, here, here, here, here, and here.