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Passion for Pork www.PassionforPork.com

Carnitas

Carnitas

Chef/Owner Mike Wozney
Cafe Del Sol, Edmonton

Ingredients

  • 4 kg (8.8 lb) pork shoulder, bone in or out
  • 4 cloves garlic, peeled
  • 2 Tbsp (30 mL) paprika
  • ½ cup (125 mL) lime juice
  • ½ cup (125 mL) orange juice
  • 1 Tbsp (15 mL) ground pepper
  • ½ white onion
  • 3 Tbsp (45 mL) coarse salt
  • ¼ cup (60 mL) canola oil

Preparation

Preheat oven to 275°F. Pat pork dry with paper towels and place in a roasting pan with a tight-fitting lid.
Place all remaining ingredients in a blender and blend until everything has been pureed. Pour mixture over pork and rub into meat. Place lid on roasting pan and place in oven. Cook for 3½ – 4 hours, or until meat shreds easily with a fork. Serve with cilantro and guacamole on tacos, tortillas, on nachos, in a sandwich or any way you love to enjoy slow roasted pork.

Prep Time: 5 Minutes
Cooking Time: 240 Minutes
Total Time: 245 Minutes

Tags: Mexican | Mike Wozney | pork shoulder | slow roast |