Eosinophilic Esophagitis Friendly Dutch Oven Carnitas
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
6 servings
- 3 Ā½ lb bone-in pork shoulder (boston butt), cut into 3-inch chunks
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- Ā½ 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 300Ā°F (150Ā°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 5ā7 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 3ā4 minutes per side, until deep golden brown. Transfer the seared pieces to a plate and repeat with the remaining pork.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!