Shredded Pork Carnitas
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Credit: Todd Downs, Chef, Food Sense, Inc., Fort Wayne, Ind.
The National Culinary Review, October 2013
6 lbs. boneless pork Boston butt
1 Sazón Goya seasoning packet
1 T. Mexican oregano
1 cup blood orange juice
2 cups orange juice
1 cup lime juice
½ cup chopped garlic
4 cups canola oil
2 T. chipotle pepper powder
½ cup tomato paste
Olive oil, as needed
1 cup barbecue sauce
1. Trim pork; cut in 2-inch cubes. Combine Sazón Goya seasoning, oregano, blood orange juice, orange juice, lime juice, garlic, canola oil and chipotle pepper powder. Pour over pork. Marinate, refrigerated, overnight.
2. Blot pork. Preheat oven to 300ºF. Place pork in roasting pan with 1 cup marinade; roast for 30 minutes. Add tomato paste; mix well. Cover with parchment, then foil. Continue cooking for 1-1½ hours, until tender. Cool slightly. Shred with two forks. Add juices from pan to shredded pork; mix well. At service, lightly brown shredded pork in a little olive oil. Mix in barbecue sauce. Season, to taste.
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