Crispy Pork Carnitas

Name: Crispy Pork Carnitas
Total time: 235
Yield: 6
Ingredients: 3 pounds boneless pork butt (shoulder); 8 cloves garlic, peeled; 0.25 cup olive oil; 1 orange, juiced, orange parts of peel removed and sliced into thin strips; 1 tablespoon kosher salt; 2 bay leaves, torn in half; 1 teaspoon ground black pepper; 1 teaspoon ground cumin; 0.75 teaspoon ground cinnamon; 0.5 teaspoon Chinese 5-spice powder

Recipe by John Mitzewich from allrecipes.com

Dinner 4 Hr. 55 Mins.

Ingredients

6 servings

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3 pounds boneless pork butt (shoulder)
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8 cloves garlic, peeled
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0.25 cup olive oil
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1 orange, juiced, orange parts of peel removed and sliced into thin strips
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1 tablespoon kosher salt

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2 bay leaves, torn in half
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1 teaspoon ground black pepper
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1 teaspoon ground cumin
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0.75 teaspoon ground cinnamon
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0.5 teaspoon Chinese 5-spice powder

Instructions

Preheat the oven to 275 degrees F (135 degrees C).
Remove fat from pork; cut meat into 2-inch cubes and roughly chop fat.
Mix together pork meat and fat with garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder in a large bowl until pork is coated completely. Transfer mixture to a 9x13-inch baking dish. Cover the dish tightly with heavy-duty aluminum foil, then place on a baking sheet.
Bake in the preheated oven until pork is fork tender, about 3 1/2 hours.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Remove garlic, orange peel, and bay leaves from the baking dish. Transfer pork to a colander set in a bowl. Pour accumulated juices from the baking dish over pork. Return pork to the baking dish and drizzle with some accumulated juices.
Cook under the preheated broiler for 3 minutes. Drizzle more accumulated juices over pork and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle with remaining accumulated juices.