Pork Carnitas

Savor the flavor of these golden-brown carnitas! Blend spices, pour over pork, simmer in orange juice and honey. A collaboration with dear friend and chef, Pati Jinich, this recipe is a succulent, bite-sized fiesta! 

Pork Carnitas
(slow cooked pork shoulder sweetened with honey)
Makes 8

What you need: 

4 to 5 pounds boneless pork shoulder or butt cut into 4-inch chunks, fat on!
4 tablespoons Savannah Bee Company Honey (we used Orange Blossom Honey)                            
1/2 teaspoon kosher or coarse sea salt
1 1/2 cups water
1/2 white onion, peeled and coarsely chopped
1/2 Jalapeño pepper, roughly chopped
6 cloves garlic
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/4 teaspoon cumin
4 whole cloves stems removed, or 1/4 teaspoon ground cloves 
1 tablespoon kosher or coarse sea salt or to taste 
2 bay leaves
1 cup freshly squeezed orange juice
1 tablespoon lard vegetable shortening or oil 

For Serving: 
Cooked rice 
Charred corn tortillas
Chopped cilantro
Pickled jalapeno
Salsa verde

What to do:

1. Wash Up!

2. Blend the spices: In the jar of a blender, place the water, onion, jalapeño, garlic cloves, marjoram, thyme, black pepper, cumin, stemmed whole cloves and 1 tablespoon salt. Puree until smooth.

3. Prep the Pork: Set a large Dutch oven or heavy casserole over medium-high heat. Add vegetable oil. Add the pork chunks and sprinkle in 1/2 teaspoon of salt. Brown the meat on all sides, stirring and flipping as each side browns, about 10 minutes.

4. Pour the onion mixture over the meat: Let it come to a simmer and cook for 5 to 6 minutes. Pour in the orange juice and Savannah Bee Company Orange Blossom Honey, add the 2 bay leaves, and give it a good stir. Let it come to a simmer, then reduce heat to medium-low to low and cover. 

5. Cook covered: Stirring and scrapping the bottom of the casserole 2 to 3 times along the way, until the meat is completely cooked and coming easily apart if you pull one piece, about 2 hours. Remove the lid, cook for another 4 to 5 minutes. Scoop out the carnitas with a slotted spoon, leaving any fat behind, and serve in a bowl or platter. Shred with a fork, if desired, before tucking into tacos. Or do like we do, serve straight from the pot.

To Serve: Serve with warm corn tortillas or over cooked rice. Top with chopped cilantro, pickled jalapeños or salsa verde cruda.

#savethebees