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Category: Main Dish
Yield/Servings:about 6-8 servings
Prep Time: 0 Cook Time: 0 Total Time: 0
4 lb pork butt (without the rind, boneless with some fat on it)
2 small onions or 1 large onion, quartered
2 limes quartered
2 tbsp lime juice
1 tbsp Mexican oregano (or ½ tbsp regular oregano)
1 tbsp cumin
2 tsp coriander
1 tbsp sugar
5 - 6 garlic cloves (you can leave them whole)
1 ½ tsp salt
3 jalapenos, sliced lengthwise
½ cup lard or vegetable oil
½ cup Reposado (gold) tequila
¼ cup milk (or water if you want to keep it dairy-free)
(1) Preheat oven to 275°F.
(2) Cut the pork butt roughly into 3 inch pieces.
(3) Place the cut up pork in an oven-safe casserole dish (or dutch oven) - mine was a 9 inch square dish that fit all the pork snugly.
(4) Sprinkle the oregano, cumin, coriander, sugar and salt over the meat and mix it in well until all of the pork is coated well with the spices.
(5) Tuck the garlic cloves and jalapeno inside the pork pieces.
(6) Squeeze the lime juice from the quartered lime wedges on top, and tuck the wedges inside the pork pieces as well.
(7) Mix the extra lime juice, tequila and oil in a small container and pour it over the pork pieces. Press the pork into the marinade to make sure it's all snugly packed.
(8) Cover the dish tightly with foil, and slow roast in the oven for about 3.5 hours. Remove from the oven and lift the edge of the foil and check if the meat is fork tender...
see full recipe at: theflavorbender.com
Recipe Source: theflavorbender.com
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Tequila Braised Slow Roasted Pork Carnitas (Oven Roasted Carnitas)
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So what about the cut of meat? As you’ll find elsewhere on the internet, you need a piece of meat that has a good amount of fat content, can withstand long braising time, and soak up flavors easily. So the pork butt is the way to go here. That’s the pork shoulder by the way, not the rear end. If you want to read more about that,
Category: Main Dish
Yield/Servings:
Prep Time: 0 Cook Time: 0 Total Time: 0
4 lb pork butt (without the rind, boneless with some fat on it)
2 small onions or 1 large onion, quartered
2 limes quartered
2 tbsp lime juice
1 tbsp Mexican oregano (or ½ tbsp regular oregano)
1 tbsp cumin
2 tsp coriander
1 tbsp sugar
5 - 6 garlic cloves (you can leave them whole)
1 ½ tsp salt
3 jalapenos, sliced lengthwise
½ cup lard or vegetable oil
½ cup Reposado (gold) tequila
¼ cup milk (or water if you want to keep it dairy-free)
(1) Preheat oven to 275°F.
(2) Cut the pork butt roughly into 3 inch pieces.
(3) Place the cut up pork in an oven-safe casserole dish (or dutch oven) - mine was a 9 inch square dish that fit all the pork snugly.
(4) Sprinkle the oregano, cumin, coriander, sugar and salt over the meat and mix it in well until all of the pork is coated well with the spices.
(5) Tuck the garlic cloves and jalapeno inside the pork pieces.
(6) Squeeze the lime juice from the quartered lime wedges on top, and tuck the wedges inside the pork pieces as well.
(7) Mix the extra lime juice, tequila and oil in a small container and pour it over the pork pieces. Press the pork into the marinade to make sure it's all snugly packed.
(8) Cover the dish tightly with foil, and slow roast in the oven for about 3.5 hours. Remove from the oven and lift the edge of the foil and check if the meat is fork tender...
see full recipe at: theflavorbender.com
Recipe Source: theflavorbender.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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