Slow Roasted Pork Carnitas
Slow roasted instead of fried, this Pork Carnitas recipe is a delicious, healthier take to a traditional Mexican dish.
Pork Shoulder Roast
Kosher or Sea Salt
Heat the oven to 375 degrees.
Cut each slab of pork in half and lay the pieces in a baking dish (they should fit into a 13 x 9-inch baking dish without being crowded).
Liberally sprinkle with salt (about 1 teaspoon) on all sides.
Pour 1/3 cup water around the meat, cover tightly with foil, and bake for 1 hour.
Raise the oven temperature to 450 degrees.
Uncover the meat and using a turkey baster or spoon, pour the liquid over the top of the meat.
Continue to cook until the liquid has completely reduced and only the rendered fat remains, about 20-30 minutes.
Now, roast, carefully turning the meat every 7 or 8 minutes, until lightly browned, about 20 minutes longer.
Break the meat into large pieces and serve on a warm platter, sprinkled with salt.
Calories (per serving):
336 Cal Protein: 44 g Carbs: 0 g Fat: 16 g