One Pot Winey Carnitas
This carnitas recipe was inspired by my dear friend Alé Garza. Like me, he enjoys cooking almost as much as he enjoys eating. The recipe comes to you just in time to celebrate National Taco Day on October 14th! I love this with pickled onions and cilantro but have also enjoyed it in enchiladas. It’s great for a crowd and easy to make ahead of time.
4 tablespoons olive oil
5 lb boneless pork shoulder, cut into 1-2lb chunks
2 teaspoons fine sea salt
1 teaspoon pepper
2 oranges, halved
2 onions, quartered
6 garlic cloves, crushed
2 cinnamon sticks
1 bay leaf
1 cup Buttercream Reserve Chardonnay
- Preheat the oven to 250 ℉. Heat olive oil in a 5-7 quart dutch oven over medium high heat.
- Dry pork shoulder chunks with paper towels and sprinkle with salt and pepper.
- Brown meat in oil in 2 batches, roughly 1-2 minute per side.
- Turn off the heat and return all meat to the pot.
- Squeeze orange halves over meat and add orange rinds to the pot.
- Add onions, cinnamon sticks, bay leaf and Buttercream Reserve Chardonnay to the pot.
- Cover and cook in the oven for 2 and 1/2 hours. Cook until the internal temperature of the pork is 200 ℉.
- Remove meat from the pot and let it rest for 5 minutes. Shred the meat onto sheet pans. Broil 5-10 minutes until lightly browned.
Recipe Credit: Angelina Lazzara