Super Simple Delicious Stove Top Carnitas

Today I made the tastiest Carnitas! So yummy and yet so simple!

I adapted a bit from the recipe I found here at Smitten Kitchen.

6 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes
1 cup orange juice
1/2 cup lime juice (from about 2 to 3 limes)
10 cloves garlic, peeled and crushed
1 teaspoon paprika
1 teaspoon (to taste) of your favorite ground chili pepper
3 teaspoon ground cumin
2 teaspoon salt, plus more to taste
2 Tablespoon dried onion OR 1/4 cup chopped yellow onion

Rub the garlic, paprika, chili powder, cumin, salt into your pork cubes.
Let it marinate for 10 minutes. Then place the pork in a large Dutch oven. Add the orange juice and lime juice to the meat and give it a stir. Then add enough water to barely cover the meat.

Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Avoid stirring or otherwise touching the meat and let the mixture cook.

After 2 hours, turn the fire up to medium high and bring it to a low boil. We want to cook off the liquid. Every ten minutes or so, give the meat a turn, making sure to get to the bottom of the pot and prevent anything from sticking to the bottom. It’s time to add the onion and let it cook.

Continue cooking your liquid is completely reduced. You should hear the pork sizzling as it begins to fry in it’s own fat. Stir gently and avoid letting anything stick or burn on the bottom of the pot. You’ll notice a nice caramel coating forming on the meat, and the edges should begin to brown.

When it’s browned to your satisfaction it’s done!

Serving ideas: Serve it in a tortilla, with a side of rice, mashed potatoes, or you name it. You can shred it or serve it in chunks. It’s great! Let me know if you try my variation and how it turns out.

Beautiful Sourdough Bread Baked in a Cast Iron Dutch Oven

I tried out my new Lodge Double Dutch Oven and just LOVE it! My first dish in the pot was to bake a nice round of sourdough. I set my dough to rise on parchment in a round cake pan to give it shape and make it easy to transfer. In the meantime, I pre-heated the oven with a scant quarter cup of water in it. Once ready, I simply transferred the bread into the pot, covered it and set it to bake. It took a little longer to bake than when I make baguettes, but it came out wonderfully, and the pot really helped to make perfect crust.

Here’s a look of the crumb of the bread plated with dinner. Dinner was a chipotle burger with cilantro lime aoli and a simple salad.

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