Ingredients
Equipment
Method
Preparation
- Preheat the oven to 325 degrees.Cut the pork butt into large chunks and set aside.Prepare the rest of the seasoning: Mince the fresh garlic cloves with a microplane. It’s much easier with a microplane, but you can also use an old-school knife. Squeeze the citrus, including the oranges and limes, and mix well.
- Preheat the Dutch oven on the stovetop on medium heat.Sear the seasoned pork butt on all sides. Since pork will release its own fat, there is no need to add any extra oil while cooking.Coat seared pork with the dry seasoning and continue searing.Then add citrus seasoning and minced garlic to the seared pork butt, and then cover the Dutch oven, and place in the oven at 325 degrees for 3 hours.
- Then carefully remove the cooked pork butt chunks, and skim any excess fat.Optional: cook down the remaining liquid on the stovetop for a more concentrated flavor.
- Pull the pork apart using two forks to the texture you’re looking for. Some prefer thinly pulled pork, but I love slightly thicker chunks.Then, return it to the liquid and coat the carnitas in the reduced liquid.
- Slice the onion and bell pepper for fajitas. In this post, I show you how to slice them if you’re unsure how to slice the onions for fajitas.Preheat the saute pan, and quickly saute the fajitas until they’re soft and golden brown.Add the carnitas to the pan, and broil in the oven until golden brown.Serve with fresh cilantro and fresh lime or lemon wedges.
