E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Citrus Carnitas Lodge Cast Iron | August 19, 2021 Combine salty bacon fat with fresh citrus flavors for the pork carnitas that your tacos, enchiladas, or quesadillas deserve. This is the perfect dish to make for a crowd or prep and use all week. Top with your favorites! We like diced white onion, a squeeze of lime juice, and avocado. Level Intermediate Prep Time 15 minutes Cook Time 2 hours 45 minutes Serves 6-8 Cook it With Our Cast Iron Double Dutch Oven Ingredients 4 pounds pork shoulder, cut into 2 inch pieces 1 tablespoon chili powder 1 tablespoon brown sugar, plus 1 tablespoon 1 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon oregano 2 teaspoons salt 1 teaspoon pepper 1 tablespoon bacon fat or vegetable oil 1 Mexican style lager 1 cup orange juice ¼ cup lime juice 12 cloves garlic 2 bay leaves 1 white onion chopped diced white onion, garnish lime wedges, garnish avocado, garnish Directions Preheat the oven to 300° F. Mix chili powder, 1 tablespoon brown sugar, garlic powder, cumin, oregano, salt, and pepper. Season pork with spice blend. Heat the base of a Double Dutch Oven over medium-high heat for 5 minutes. Add bacon fat and sear the pork in batches, about 2-3 minutes per side. Remove pork to a plate and set aside. Add onion and garlic cloves. Pour in orange juice, lime juice, and beer and mix well. Add the pork and juices back into the dutch oven and bring to a simmer. Top with the lid and place in the oven for 2 hours. Remove the pork from the oven and set the base over medium heat. Bring the liquid to a boil and reduce to a simmer (uncovered) until thickened, about 10 minutes. Use forks to shred the pork and add it back to the Liquid. Adjust the oven rack to the top position and turn the broiler to high. Spread the pork onto a cast iron baking pan or other broiler safe dish. Broil the carnitas for 3-5 minutes or until the edges are nicely crisped. Remove from heat and serve in tacos, enchiladas, or quesadillas, or add them to the top of tortilla chips with your favorite toppings. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Basic Dutch Baby View recipe Double Chop with Kickin' Skillet Corn View recipe Old Fashioned Infused Pork Belly View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Citrus Carnitas Lodge Cast Iron | August 19, 2021 Combine salty bacon fat with fresh citrus flavors for the pork carnitas that your tacos, enchiladas, or quesadillas deserve. This is the perfect dish to make for a crowd or prep and use all week. Top with your favorites! We like diced white onion, a squeeze of lime juice, and avocado. Level Intermediate Prep Time 15 minutes Cook Time 2 hours 45 minutes Serves 6-8 Cook it With Our Cast Iron Double Dutch Oven Ingredients 4 pounds pork shoulder, cut into 2 inch pieces 1 tablespoon chili powder 1 tablespoon brown sugar, plus 1 tablespoon 1 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon oregano 2 teaspoons salt 1 teaspoon pepper 1 tablespoon bacon fat or vegetable oil 1 Mexican style lager 1 cup orange juice ¼ cup lime juice 12 cloves garlic 2 bay leaves 1 white onion chopped diced white onion, garnish lime wedges, garnish avocado, garnish Directions Preheat the oven to 300° F. Mix chili powder, 1 tablespoon brown sugar, garlic powder, cumin, oregano, salt, and pepper. Season pork with spice blend. Heat the base of a Double Dutch Oven over medium-high heat for 5 minutes. Add bacon fat and sear the pork in batches, about 2-3 minutes per side. Remove pork to a plate and set aside. Add onion and garlic cloves. Pour in orange juice, lime juice, and beer and mix well. Add the pork and juices back into the dutch oven and bring to a simmer. Top with the lid and place in the oven for 2 hours. Remove the pork from the oven and set the base over medium heat. Bring the liquid to a boil and reduce to a simmer (uncovered) until thickened, about 10 minutes. Use forks to shred the pork and add it back to the Liquid. Adjust the oven rack to the top position and turn the broiler to high. Spread the pork onto a cast iron baking pan or other broiler safe dish. Broil the carnitas for 3-5 minutes or until the edges are nicely crisped. Remove from heat and serve in tacos, enchiladas, or quesadillas, or add them to the top of tortilla chips with your favorite toppings. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Basic Dutch Baby View recipe Double Chop with Kickin' Skillet Corn View recipe Old Fashioned Infused Pork Belly View recipe
