Back in the kitchen and looking for a challenge, I decided to tackle pork carnitas. In fact, I had big plans to make my own tortillas too, but the motivation ran out after several hours were spent in the kitchen. I searched for ages, trying to find a recipe for carnitas that didn’t involve using a slow cooker, but came up empty handed. Instead, I decided to go with this recipe, which seemed easy enough and the flavours sounded great.

I decided not to use the slow cooker, despite this recipes suggestion, and went with the dutch oven. I picked up a pork shoulder from the grocery store and cut it into 4 smaller chunks. I placed them in the dutch oven and added lime juice. The recipe called for one tablespoon of lime juice, but I doubled the amount. Then I added two heaping teaspoons of both sea salt and ground cumin, and one teaspoon each of garlic powder and chilli powder. I added more oregano than what was called for in the recipe, with a small handful of fresh oregano. I finished it off with one teaspoon of onion powder and a few good grinds of fresh pepper.

I was concerned that there wasn’t enough liquid to cook the meat without burning, but there was and it worked out really well. I put the dutch oven on the stove and started the heat on medium for the first fifteen or so minutes. I reduced it to low and turned the meat every twenty minutes or so. After about 2.5-3 hours, the pork was perfectly cooked. I was able to use two forks to pull the meat apart.

I ended up serving the carnitas on rice, with some pico de gallo and avocado slices and it was delicious. I’d give it a 3 out of 10 on the hassle scale, because I was trapped to the kitchen while I watched the pot. I guess that would’ve been the added bonus of cooking this in the slow cooker, but I wasn’t into that at the time.

Anyway, try it! Look at me. Two posts in two days. BAM!




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