Back to 4 servings 5 pounds boneless pork butt, not trimmed, cut into 2-inch cubes 1 yellow onion, halved and thinly sliced 10 garlic cloves, smashed and peeled 2 tablespoons ground cumin 2 tablespoons ground coriander 2 teaspoons dried oregano 1.5 teaspoons dried thyme 1 teaspoon red pepper flakes 2 teaspoons Kosher salt ground black pepper 1 cup grapeseed or other neutral oil
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1 Step 1: Heat the oven to 325°F with a rack in the lower-middle position. In a large (at least 7-quart) Dutch oven, stir together the pork, onion, garlic, cumin, coriander, oregano, thyme, pepper flakes, and two teaspoons salt. Stir in 1 cup of neutral oil and 1 cup of water. Cover, transfer to the oven and cook for 3 hours.2 Step 2: Remove the pot from the oven. Stir the pork and return the pot, uncovered, to the oven. Cook until a skewer inserted into the meat meets no resistance, another 30 minutes. Using a slotted spoon, transfer the meat to a rimmed baking sheet in an even layer to cool. Tilt the pot to pool the cooking liquid to one side, then use a wide spoon to skim off as much fat as possible; reserve the fat. Bring the defatted cooking liquid to a simmer over medium-high and cook, occasionally stirring until it is reduced to about ⅓ cup, about 5 minutes. Set aside.3 Step 3: When the meat is cool enough to handle, break the chunks into 3/4- to 1-inch pieces, discarding any large pieces of fat. Add the pork back to the pot and stir until evenly moistened with the reduced cooking liquid.4 Step 4: In a nonstick 12-inch skillet over medium-high, heat one teaspoon of the reserved fat until barely smoking. Add the pork in an even layer and cook without stirring, pressing the meat against the skillet with a spatula, until the bottom begins to brown and the pork is heated through, 3 to 5 minutes. Taste and season with salt and pepper.getsaucepan.com/r/bece8648-1156-4c64-909e-f0386de19fb3 · Original: https://www.wgbh.org/lifestyle/food/recipes/2020-07-13/slow-cooked-crispy-carnitas-make-an-easy-and-delicious-authentic-mexican-meal
