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Carnitas de Puerco

Sunday, February 3, 2013

Carnitas de Puerco
(modified from Rick Bayliss)
Makes 1-3/4 to 2 pounds finished carnitas, serving 6

Note: Freezes well.

4 pounds bone-in pork shoulder roast, cut into 1-1/2- to 2-inch slabs
6 cloves garlic, peeled
1 orange, quartered
Kosher salt

1. Moist cooking.
Heat the oven to 375 degrees. Cut each slab of pork in half and lay the pieces in a baking dish (they should fit into a 13 x 9-inch baking dish without being crowded). Liberally sprinkle with salt (about 1 teaspoon) on all sides. Place the garlic cloves in the pan. Squeeze the orange quarters and put the orange pieces in the pan. Pour 1/3 cup water around the meat, cover tightly with foil, and bake for 1 hour.

2. Dry cooking.
Raise the oven temperature to 450 degrees. Uncover the meat and cook until the liquid has completely reduced and only the rendered fat remains, about 30 minutes. Then roast, carefully turning the meat every 7 or 8 minutes, until lightly browned, about 20 minutes longer. Break the meat into large pieces and serve on a warm platter, sprinkled with salt. Make sure to get all the crispy bits.

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