Peach Carnitas

I’ve been perfecting my carnitas over time. For me, there’s nothing better than slow-cooking pork shoulder on a weekend afternoon. Along with my special blend of spices, onion, and fruit to keep everything tender, you’re set up for success with this recipe. I know large pieces of meat can be intimidating to cook, but actually, this recipe takes little skill.

ingredients

2.5-3lb bone-in pork shoulder
Sea salt
1 tbsp turmeric
1 tbsp coriander
2 tsp chipotle powder
2 tsp garam masala
2 tsp cinnamon
Avocado oil
2.5-3lb bone-in pork shoulder
1 red onion
2 ripe peaches
Water

instructions

Heat oven to 300 degrees F
Generously salt pork shoulder, set aside
In small bowl, mix spices (turmeric, coriander, chipotle powder, garam masala, cinnamon)
Cover salted pork shoulder with spice mixture and let sit at room temperature while you prepare other ingredients
Chop red onion into 8 wedges, set aside
Halve peaches, remove pits, and chop into 8 wedges, set aside
Heat generous portion of avocado oil in dutch oven over medium-high heat
Add pork shoulder to pot, brown first side (about 5 minutes)
Flip pork shoulder to brown opposite side (about 5 minutes)
Add red onion, peaches (coat with spices from meat)
Add water (about a ½ cup) to the pot
After browning is complete, transfer to pre-heated oven
Roast for 2 hours
At 2 hours, remove roast, flip, stir onion and peaches, replace in oven
Roast for an additional hour
Remove pot from oven, remove bone from meat, and shred meat using two forks (meat should easily “fall” apart)
Serve with your favorites sides, or along with Crispy Cinnamon Chickpeas, couscous, chopped herbs, and almond yogurt