Roasted Carnitas

Name: Roasted Carnitas
Ingredients: 3 1/2 lbs pork shoulder (cut in chunks); 2 cups salsa verde (canned or homemade); 1 onion, finely chopped; 2 cups chicken stock; 1 cup beef stock; 2 teaspoons cumin seeds; 2 teaspoons coriander seeds; 1 teaspoon oregano; 1/2 cup cilantro (chopped); 4 jalapenos (roasted, peeled, and chopped); 1/2 orange (cut in thirds); salt

12 ingredients

5 steps

Ingredients

3 1/2 lbs pork shoulder (cut in chunks)
2 cups salsa verde (canned or homemade)
1 onion, finely chopped
2 cups chicken stock
1 cup beef stock
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon oregano
1/2 cup cilantro (chopped)
4 jalapenos (roasted, peeled, and chopped)
1/2 orange (cut in thirds)
salt

Directions

1

Trim the excess fat from the roast. Put the meat in a large casserole or Dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, jalapenos, orange chunks, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 1 hour.
2

Preheat oven to 400°F
3

Remove meat from liquid in pot and put the meat into a roasting pan. Remove the orange chunks and discard. Roast meat for 15 to 20 minutes until parts are brown and crispy.
4

While the meat is roasting, skim and discard fat from liquid in the casserole pan. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.
5

Return the meat to the Dutch oven. Stir in chopped cilantro. Season with salt.