Mexican 120 min

Pork Carnitas Meal Prep

Name: Pork Carnitas Meal Prep
Total time: 120 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 3 lbs pork shoulder, cut into 2-inch chunks; 1 orange, quartered; 1 onion, quartered; 6 cloves garlic; 1 tablespoon cumin; 1 tablespoon chili powder; 1 teaspoon oregano; 1 teaspoon salt; ½ teaspoon black pepper; 1 cup chicken broth; 2 tablespoons lard or vegetable oil

high-proteinmeal-prephealthygluten-freepaleo

Ingredientsfor 2

340

Cal

38g

Protein

Carbs

20g

Fat

13 lbs pork shoulder, cut into 2-inch chunks
21 orange, quartered
31 onion, quartered
46 cloves garlic
51 tablespoon cumin
61 tablespoon chili powder
71 teaspoon oregano
81 teaspoon salt
9½ teaspoon black pepper
101 cup chicken broth
112 tablespoons lard or vegetable oil

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Instructions

1
Season pork chunks generously with cumin, chili powder, oregano, salt, and pepper on all sides. Heat lard in a heavy Dutch oven over medium-high heat. Brown pork in batches, 2–3 minutes per side, until deeply seared on all sides. This searing creates flavor compounds that braising alone can't achieve.
2
Add orange (squeeze juice in and add the rind), onion, garlic, and chicken broth. The liquid should come about halfway up the pork — not submerge it. Bring to a boil, then reduce heat to low. Cover and simmer 1.5–2 hours until the pork is completely tender and shreds easily with a fork.
3
Remove pork and shred into pieces, discarding orange rinds and onion. Skim fat from the braising liquid. Strain and reserve 1 cup of the liquid.
4
For crispy carnitas: spread shredded pork on a baking sheet, drizzle with reserved cooking liquid, and broil on high for 5–8 minutes until the edges are crispy and caramelized. Watch carefully — the sugars burn quickly. Use in tacos, burritos, or bowls. Freezes beautifully for up to 3 months.