Eosinophilic Esophagitis Friendly Carnitas
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Learn more →Ingredients
6 servings
- 3 lb boneless pork shoulder, cut into 3-inch chunks
- 2 tbsp garlic-infused oil
- 1 ½ tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 1 cup chicken broth
- ¼ cup fresh orange juice (from about 1 medium orange)
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp maple syrup
- 1 bay leaf
For serving
- ½ cup scallion tops, thinly sliced (green parts only)
- corn tortillas, warmed, for serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the oven to 325°F (165°C). In a small bowl, stir together the cumin, oregano, smoked paprika, salt, and pepper. Pat the pork shoulder chunks dry with paper towels, then rub the spice mixture evenly over all sides.
- 2
Heat the garlic-infused oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork chunks on two or three sides until deep golden brown, about 3–4 minutes per side. Transfer the seared pork to a plate and repeat with the remaining pieces.
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