My Favorite Slow Roasted Pork Carnitas. As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 2 hours and 20 minutes Prep Time 20 minutes Cook Time 2 hours Rating 4.35 out of 5 stars (105) Ingredients 8 servings 3 pounds pork shoulder (cut into 3 inch cubes)1 tablespoon garlic powder2 teaspoons chipotle chili powderkosher salt and pepper1 cup Mexican beer or low sodium chicken broth1/2 cup orange juice2 leaves bayjuice from 2 limescilantro (for serving) Calories Kid-FriendlyDinnerIntermediateMexicanSlow CookingSpicySavoryMeatMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Classic Slow Roasted On the Stove Step 2 Toss the cubed pork with the garlic powder and chipotle chili powder. Season liberally with salt and pepper. Step 3 Heat a large dutch oven over medium high heat. Sear the pork on all sides. If needed, sear the pork in batches if your dutch oven is not large enough. Reduce the heat low and pour in the beer, orange juice and 1/2 cup water (there should be just enough liquid to cover the sides of the meat). Add the bay leaves. Bring the mixture to a boil and then reduce the heat, cover and simmer for 1 1/2 hours on LOW. After 1 1/2 hours the pork should be falling apart. Remove the lid and continue cooking another 30 minutes. The Coca-Cola will caramelize and the liquid will evaporate almost completely. Step 4 Transfer the pork to a cutting board and shred. Drizzle the carnitas with lime juice. Serve with warm tortillas, avocado and cheese. EAT! Step 5 Crockpot Step 6 Toss the cubed pork with the garlic powder and chipotle chili powder. Season liberally with salt and pepper. Step 7 Heat a large dutch oven over medium high heat. Sear the pork on all sides. If needed, sear the pork in batches if your dutch oven is not large enough. Transfer the pork to the bowl of your crockpot. Add the beer, orange juice, 1/2 cup water and the bay leaves. Cover and cook on low for 6-8 hours. During the last hour, remove the lid and allow the liquid to evaporate almost completely. Step 8 Transfer the pork to a cutting board and shred. Serve with warm tortillas, avocado and cheese. EAT!
