I had an 8 pound Boston butt (shoulder roast) in the freezer taking up space so I decided to try my hand at carnitas (pulled, seasoned pork). I've made tamales (damn good ones), in the past, so I knew this would be easy. I searched the Web and found several versions that I liked and then tossed them all out and made up my own recipe using what I had on hand. It goes like this:
- Preheat your over to 400 degrees. Spray a large Dutch oven with nonstick spray. Peel and quarter two (2) medium onions and place in bottom of pot. Wash and quarter two medium oranges and throw them in the bottom too.
- Wash your butt and pat it dry (you guys have dirty minds :)...your pork shoulder, that is. Rub down with Kosher salt and black pepper. Place in the dutch oven, fat side up, on top of the onions and oranges.
- Add one bottle of beer of your choice. I used a Sam Adams porter left over from the Christmas variety case. Add the following seasonings to the liquid around the butt:
- 1/2 cup brown sugar
- 3 bay leaves
- 1 T garlic powder
- 2 T lime juice
- 2 T cumin
- 2 T coriander
- 2 T dried oregano
- 2 T dried cilantro
- 1 t cinnamon (trust me, it works in this recipe)
My side items for this meal included:
- Homemade quacamole (three mashed avacados, 1/2 chopped red onion, 4 small diced tomatoes, lime juice, garlic sauce, black pepper, and dried cilantro).