Ingredients for Z Tejas Dos Xx's Pork Carnitas
- Pork Butt
- 4 cups water
- 1 cup fresh orange juice
- 1 (12 oz) bottle Mexican beer (e.g., Dos Equis)
- Achiote Powder
- 2-3 dried ancho chilies, stemmed and roughly chopped
- 4 bay leaves
- 6 cloves garlic, minced
- Kosher Salt
- White Onion
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How to Make Z Tejas Dos Xx's Pork Carnitas
- In a large roasting pan, combine the pork, water, orange juice, achiote paste, beer, bay leaves, ancho chilies, onion, and garlic.
- Bring the mixture to a simmer over medium heat, then reduce heat to low, cover, and cook for 1 hour, or until the pork is very tender and almost falls apart.
- Using a slotted spoon, carefully remove the pork from the braising liquid and place it on a wire rack set over a baking sheet to cool slightly.
- Once slightly cooled, shred the pork using two forks.
- Strain the braising liquid through a fine-mesh sieve, reserving the liquid and discarding the solids.
- In a large, heavy-bottomed skillet or Dutch oven, heat the corn oil to 350°F (175°C). Use a thermometer to ensure accurate temperature.
- Carefully add the shredded pork to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes per batch, until golden brown and crispy.
- Remove the crispy pork with a slotted spoon and place it in a bowl.
- Add about 1 cup of the reserved braising liquid to the skillet with the crispy pork.
- Stir to combine, cover, and cook in a preheated 300°F (150°C) oven for 30 minutes to allow the flavors to meld.
- Serve your delicious Z Tejas Dos XX's Pork Carnitas on tacos, burritos, or bowls. Garnish as desired!
Nutrition Information (Approximate per serving)
Sodium
156 g
Sugar
51g
Fat
93g
Carbs
9g
