Anti Inflammatory Dutch Oven Carnitas

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

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Ingredients

6 servings

3 ½ lb bone-in pork shoulder (boston butt), cut into 3-inch chunks
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
2 tsp kosher salt
1 tsp black pepper
1 tsp ground cumin
1 tsp dried oregano
½ tsp smoked paprika
2 tbsp lard oil or neutral oil
1 medium white onion, quartered
6 garlic cloves, smashed
1 orange, halved
1 lime, halved
1 cup low-sodium chicken broth
2 bay leaves
1 cinnamon stick

For serving

warm corn tortillas, for serving (optional)
fresh cilantro, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
Heat the oven to 300°F (150°C). In a small bowl, combine the salt, black pepper, cumin, oregano, and smoked paprika. Pat the pork chunks dry with paper towels, then rub the spice mixture evenly over all sides.
2
Heat the lard in a 5–7 qt Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork pieces on two or three sides for 3–4 minutes per side, until deep golden brown. Transfer the seared pieces to a plate and repeat with the remaining pork.

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