Pork Carnitas

I love this recipe because you can throw everything in a pot, walk away and serve a huge crowd. You can serve it on a corn tostada with fresh pico, but the possibilities are endless.

Pork Carnitas

Ingredients:
2.5-3lb Pork Butt
1 large white onion, cut into large chunks
5 cloves garlic, smashed
11oz can chipotle and adobo sauce
36oz pineapple juice
2 limes, juiced
1/2 tablespoon kosher salt
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1 teaspoon Mexican oregano
Corn tostadas for serving

Directions:
*Preheat the oven to 250°. Place the pork butt in a large Dutch oven
Season both sides with the salt, pepper, garlic, Mexican oregano and cumin. Add the onion and garlic to the pot. Pour in the whole can of chipotle peppers with the sauce. Add in the pineapple juice and lime juice.
Cover and cook for 5 hours until the meat falls apart (turn once at about 3 hours) Remove the pork from the pot and place in a separate bowl
Remove any fat and shred using two forks. Place the pot with the cooking liquid over a high flame on the stovetop and cook until the mixture has reduced by half (about 20 minutes.) Heat two tablespoons of extra light flavored olive oil in a large skillet over a high flame. Add the pork to the skillet and cook for about 2-3 minutes on each side until it has a crispy crust. Reduce the heat to medium and add a about 1/4 cup of the reduced cooking liquid to the meat.

*If cooking in a slow cooker, cook on high for 5 hours.