Pork Carnitas with Garlic and Orange
Recipe Type: Super Bowl Food
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Pork-Carnitas-300×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Pork-Carnitas-300×300.jpg” width=”300″ height=”300″ class=”alignnone size-medium” title=”A120622 Hard To Pair Foods. October 2012 Food & Wine Spicy: Carnitas w/Garlic & Orange. Wine pairing: Kabinett Riesling.”][/url]
- One 3 1/2-pound boneless pork shoulder
- Vegetable oil, for drizzling
- Freshly ground pepper
- 1 teaspoon pure ancho chile powder
- 20 unpeeled garlic cloves
- 3 jalapeños, seeded and diced
- 1/2 cup fresh orange juice
- Warm tortillas, for serving
- Preheat the oven to 325°.
- In a roasting pan, rub the pork all over with oil and season with salt and pepper.
- Turn the pork meaty side up and sprinkle with the ancho.
- Add 1/2 cup of water, cover with foil and bake for 1 hour.
- Scatter the garlic cloves and jalapeños around the pork and bake uncovered for 2 hours, turning the pan after 1 hour.
- Transfer the garlic cloves and jalapeños to a plate.
- Increase the oven temperature to 375°.
- Cut the pork into 4 thick slices.
- Using 2 forks, pull the pork into large chunks.
- Arrange the chunks in the pan, browned sides up.
- Peel the garlic and add the cloves to the pan.
- Roast the pork for 30 minutes, until well-browned and crisp.
- Pull into smaller pieces and roast for 30 minutes longer.
- Transfer the pork and garlic to a large platter and scatter the jalapeños on top.
- Pour off all but 1 tablespoon of fat from the roasting pan.
- Set the pan over moderate heat, add the orange juice and boil, scraping up the browned bits; pour over the pork and toss to coat.
- Season with salt and pepper and serve with tortillas.