Carnitas are a great thing to cook ahead of time and have to eat for a week in tocos, tortas or with rice.
2.5# Pork Shoulder, rind on if possible*
- 1/2 yellow onion
- 4 springs of fresh oregano, or 2t Dried Oregano
- 2 Bay Leaves, fresh or 4ea dried Bay leaves
- 1/2 T Kosher or Sea Salt
- 1/2 t Granulated Sugar
1/2 Cup chicken of Veggie Stock
Take the rind off of the pork shoulder and cut the rind into strips. Cut the pork into 3” pieces and sear. Transfer to a baking dish. Julienne the onion and saute in the pork pan then deglaze with 1/2 cup of chicken stock. Mix the onions + stock mixture into the the pork along with the herbs and salt / sugar. Cover with parchment and foil.
- Cook in 325* oven for 2.5 hours then remove the lid and stir. Finish cooking for another .5-1 more hours. Carnitas should be cooking low and slow and if they seem like they’re getting dry, turn the heat down to 300* and add a 1/4c of stock. There should be no stock remaining in the baking dish and the carnitas should be fork tender and crispy but juicy.
To serve add heat your tortillas and shaved radishes, pickled red onion, cilantro or whatever other toppings you would like. Carnitas are also great on a sandwich or mixed into rice if you have leftovers.
* Oyster or King Mushrooms are a great substitute. Slice the mushroom caps off and slice thinly and then shred the stem of the mushroom with a fork and knife. Cook them for 30-40 minutes, taking out half way and give a quick stir.