Eosinophilic Esophagitis Friendly Easy Carnitas
Total time4 hr 15 min
Prep time15 min
Cook time30 min
4.5(3)
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Learn more āIngredients
6 servings
- 3 lb boneless pork shoulder, cut into 3-inch chunks
- 1 Ā½ tsp kosher salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- Ā½ tsp black pepper
- Ā½ tsp smoked paprika
- 1 tbsp vegetable oil
- 1 medium white onion, roughly chopped
- 4 cloves garlic, smashed
- 1 orange, halved
- 1 lime, juiced
- 1 cup low-sodium chicken broth
- 1 bay leaf
For serving
- corn tortillas, for serving
- fresh cilantro, roughly chopped, for serving
- white onion, finely diced, for serving
- lime wedges, for serving
- salsa, for serving (optional)
Instructions
- 1
In a large bowl, toss the pork shoulder chunks with the salt, cumin, oregano, black pepper, and smoked paprika until evenly coated.
- 2
Heat the vegetable oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork chunks on two sides until deep brown, about 3 minutes per side, then transfer to a plate. Repeat with the remaining pork.
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