Recipes

Pork Carnitas

by Chef

Serves: 6-8

Ingredients:

4 tablespoons lard

2 dried New Mexico or guajillo chiles

1 boneless pork butt cut into 2-inch pieces

1 rough-chopped yellow onion

8 garlic cloves, lightly crushed

2 1-inch pieces orange zest

1 teaspoon kosher salt

1 cup water

Instructions:

To prepare the pork

 Preheat oven to 325°F. Toast chiles in a large dry skillet or Dutch oven over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pot; let cool. Stem chiles and halve lengthwise; discard seeds.

 

Season the cut pork with salt. Melt lard in a Dutch oven over medium-high heat. Brown meat all over, about 8 minutes. Add onions, garlic, and chiles and stir for an additional 5 minutes. Add 1 cup water and orange zest, cover and place pot in the oven until pork is fork-tender, about 20 minutes. Remove lid and simmer until liquid evaporates. Continue to cook, stirring frequently and scraping bottom of pot, until pork is shredded and browned, 10 to15 minutes. Add 1 cup water to pork if dry; cook, scraping up browned bits from bottom of pot, for about 1 minute.


Help Out, Take Out

In these changing times each of our Great Southern Restaurants will be offering curbside, to-go orders from special limited menus as well as bottles of wine, beer & liquor at special pricing.
To view the latest menus available please check out our Facebook pages, or click Fish House, Five Sisters,  and Angelena’s.
Thank you Pensacola for your continued support.