I make pork roasts all the time, but this new method is going to be the only way I make pork carnitas from now on! It’s faster and tastes better!
I was in a hurry to get dinner ready, so I cut my pork shoulder roast into small cubes, then seared them and let them simmer for about 1.5 – 2 hours and it was already falling apart it was so tender. I then drained the liquid and turned up the heat and let the outside get a little crispy and blackened with the seasoning. This is where all that extra flavor comes in!
Served on a warm tortilla with avocado and salsa. Mmmm…my mouth is watering!
- 3-4 lb pork shoulder (cut into 2-3 inch cubes)
- 2 Tbsp olive oil
- 1 Tbsp ancho chili powder
- 1 Tbsp garlic powder
- 2 tsp salt
- 1 tsp ground pepper
- 1 cup Dr. Pepper (can substitute Coca-Cola, beer, or chicken broth)
- 2-4 cups water (enough to cover the sides of pork)
- --garnish with chopped cilantro, limes, and avocado
- Toss the pork with the chili powder, garlic, salt, and pepper.
- In a large dutch oven, brown all sides of pork in the olive oil on medium-high heat. (I usually do this in 2 batches)
- Then add the Dr Pepper and water to the pork and bring to a boil.
- As soon as it comes to a boil, turn the heat to simmer (low) and cover with a tight fitting lid.
- Cook for about 2 hours, until pork easily falls apart.
- Remove the lid and discard almost all the juices. (Just leave enough to coat bottom of pan).
- On medium heat, allow the pork to caramelize on the bottom of the pan.
- Once the pan is dry and the meat is stuck to the bottom of the pan (yes, this is a good thing!), add about 1/2 cup water to the meat and scrape the meat off the bottom of the pan...along with all the blackened flavor bits! (this is what makes it taste so good!)
- I usually add a little more salt (to taste) and shred the meat.
- You can squeeze a lime over the meat and serve with warm tortillas!
- Garnish with cilantro and avocados.
- Pork Carnitas is very delicious when served with salsa verde, as well!