This guest post comes from Natalie and Holly over at The Modern Proper. Their mission is to change the way people think about hospitality, one delicious recipe at a time — and in our series with them, we’re excited to share recipes that will nourish you, your family, and loved ones alike. And let's be clear: This one is not only delicious, but it's a time-saving miracle dish for busy families (read: all of us).
I don’t know about you, but I find that dinner time (and life in general) is so much easier when I’m prepared. No kids hanging on my legs while I stand over the stove, no rummaging through the fridge trying to figure out what to feed unexpected guests, and no mommy meltdowns triggered by starvation. Though it’s taken me some time, I’ve found that with just a little planning, it IS entirely possible to avoid the dinner rush and enjoy a well planned and nearly effortless dinner with my family and I want to share one of my favorite recipes for doing that with you.
Enter: Make-ahead carnitas. While there are certain cooked meats that don’t taste great cold or reheated, these carnitas aren’t on that list. Slow-cooked and packed with flavor, this recipe couldn’t be easier to make. Just throw everything in a pot, put a lid on it, then broil it to get those perfectly crispy edges. Once done, you can add the meat to salads, tacos, rice bowls, a breakfast hash…you name it! It’s truly a weekly staple for breakfast, lunch, and dinner in our house. And I think it’ll be one for you too.
P.S. Planning to wear baby while you prep these? Take a look at these tips to keep your little one safe and comfy as you cook.
Make-Ahead Crispy Carnitas
Ingredients:
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3 lbs pork carnitas or pork shoulder cut into 3-5 inch pieces
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2 bay leaves 2 tsp dried oregano
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2 tsp chilli powder
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2 tsp kosher salt (more to taste)
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2 tsp cumin
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1 tsp freshly ground pepper
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¼ tsp cayenne pepper
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1 onion quartered
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1 large orange, juiced and rinds reserved
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1 lime, juiced
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1 cup club soda
Instructions:
1. In a large dutch oven combine all ingredients, except the carnitas, including the orange rinds.
2. Over high heat, bring to a boil. Nestle the meat into the juices, cover with lid, and place in the oven.
3. Cook the pork for 2.5-3 hours at 350℉ until it pulls apart with a fork.
4. Using a slotted spoon, move all the pork to a large baking dish. Move the Dutch oven to a stovetop burner over high heat. Bring the liquid to a boil until it has reduced by ⅔. This should take about 20 minutes.
5. While the liquid is reducing, use two forks to pull the pork apart into 1-inch pieces. Once the liquid is reduced and slightly thickened, use a pastry brush to coat the meat with juice.
6. With your oven broiler set to high, set the meat in the oven on a middle rack and cook until the ends are crispy. This should take about five minutes.
7. Remove from oven and turn the meat over using a spatula, broil for five more minutes. The meat can be made ahead of time and stored in the refrigerator and used for just about anything.
P.S. Looking for more easy weeknight recipes from The Modern Proper? These Loaded Sweet Potatoes are a hit every time.
