If you're looking for a way to spice up your dinner rotation, these Chipotle Orange Carnitas are the perfect choice. Infused with smoky spices and a hint of citrus, this dish brings a vibrant twist to traditional carnitas. It’s perfect for a cozy evening meal or a lively gathering with friends.
The star of the show is the pork shoulder, known for its succulent texture when slow-cooked. Olive oil is used for searing, providing a robust base flavor. The zestiness of orange juice and lime juice adds a refreshing contrast to the richness of the meat. Chipotle powder and smoked paprika bring depth and smokiness, while ground cumin and dried oregano offer earthy undertones. Garlic and onion add aromatic sweetness, enhanced by the savory chicken broth that keeps everything juicy. Finally, a touch of salt and pepper rounds things off perfectly.
These carnitas are perfect for taco nights. Serve them with warm corn tortillas, a sprinkle of fresh cilantro, and a dollop of guacamole. They also shine as a filling for burritos or as a topping on a rice bowl with black beans and salsa. Try them in quesadillas for a cheesy twist!
Start by preheating your oven to 325°F (163°C). While it heats, generously season the pork shoulder with salt and pepper. This step is crucial for building flavor from the get-go. Next, grab your trusty Dutch oven and heat the olive oil over medium-high heat. Once shimmering, carefully place the pork shoulder in and sear each side until it’s beautifully browned. This caramelization adds a lot of flavor, so don’t rush it.
Once browned, reduce the heat to medium and add the minced garlic and quartered onion. Stir them around for a minute or two until they’re fragrant. At this point, sprinkle in the chipotle powder, smoked paprika, ground cumin, and dried oregano. Coat the pork well with these spices, letting them toast just a bit to unlock their full potential.
Next, pour in the freshly squeezed orange juice and lime juice, followed by the chicken broth. Bring this aromatic mixture to a gentle simmer. Cover the Dutch oven and slide it into your preheated oven. Now, let it braise for about 3 hours, until the pork is tender enough to fall apart with a fork.
When the time’s up, take the pork out of the oven and shred it using two forks. Mix the shredded meat back into the braising liquid, ensuring every morsel is coated in that flavorful goodness.
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