Making Pork Loin Carnitas is a great way to use up a pork loin. The leaner cut of meat gets fall-apart tender in a spicy and savory braising liquid.
- 2 Tbsp. olive oil
- 3 lb. pork loin
- 1 cup chicken stock
- 1 orange, juiced
- 1 lime, juiced
- 7 oz. can chipotle peppers in adobo sauce
- Salt and pepper to taste
- Preheat the oven to 350°F.
- Heat the olive oil in a large Dutch oven or skillet over a burner turned to medium-high heat.
- Sear the pork loin on each side, about 4 minutes per side, until a crust has formed.
- Turn the burner off and add the stock, orange juice, lime juice, and the can of chipotles to the Dutch oven, or transfer the seared loin to a casserole dish and top with the ingredients listed above.
- Place the lid on the Dutch oven, or cover the casserole dish with foil, and place in the preheated oven for 2-3 hours. When you can pull apart the pork with a fork, it is done.
- Taste and add salt and pepper if desired, but I often find that the canned chipotles add enough seasoning.
- If a crispy carnita is desired, spread the pork out on to a sheet pan and turn the oven to high broil.
- Broil for 2-3 minutes, until a crust has formed on the meat. Watch carefully so the pork doesn’t burn.
- Serve in tacos, burritos, quesadillas, or on taco salad.