Carnitas(Mexican Style Pulled Pork)
By Audrey Plant
Ingredients
1 4-5 pound pork butt
Rub
2 teaspoons Kosher salt
2 teaspoons black pepper
3 tablespoons dark brown sugar
1 tablespoon chili powder
½ tablespoon ground cumin
Sauce
1 large red bell pepper, roughly chopped
½ large yellow onion, peeled and quartered
4 garlic cloves, peeled
1 large jalapeño, halved
¾ cup orange juice
½ cup chicken broth or water
Instructions
Rub
In a small bowl, add Kosher salt, black pepper, dark brown sugar, chili powder, and cumin. Mix well and rub pork butt evenly.
Sauce
Using a mixer add red bell pepper, yellow onion, garlic, jalapeño, orange juice and chicken broth. Blend until smooth. Sauce will be thick.
Using a crockpot on high, pour sauce into the bottom. Nestle rubbed the pork butt and cover, and cooked for 6-7 hours on high. Flip halfway through.
Once cooked through, remove liquid and place in a small saucepan. Bring to a boil and reduce for 20 minutes until sauce is reduced by half and thickened.
Using tongs shred pork and pour newly reduced sauce and mix well. Serve warm.
Notes:
Dutch oven modification: Preheat oven to 225 F, pour sauce into Dutch oven and place rubbed pork butt in the center. Cover with lid and cook for 7 hours, flip half way through.
