Orange Beer Braised Pork Carnitas
for a 4.5 pound pork shoulder, feel free to halve recipe for smaller cut of meat
4.5-5 pound pork shoulder roast, cubed into 3-4 inch pieces
2 teaspoons salt
6 teaspoons chili powder
3 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons fresh ground black pepper
1 teaspoon cayenne pepper
2 teaspoons smoked paprika
1-2 tablespoons olive oil
4 slices thick cut applewood smoked bacon, diced
12 ounces beer (I used a New Belgium pale ale, any full flavored ale would work fine here)
2 quarts chicken stock
zest of 1 orange
juice of 2 oranges
In a medium bowl, combine salt, pepper, chili powder, cumin, garlic powder, cayenne, and paprika. Toss each piece of pork shoulder in spice mixture to coat lightly, rubbing gently into the meat with your fingers. Let the meat rest at room temperature for about 20 minutes to let the rub penetrate.
In a large dutch oven, heat the olive oil over a medium flame, and when it is hot, add the diced bacon. Cook, stirring frequently, until the bacon has rendered all of its fat and become slightly crisp, about 8-10 minutes. Be careful not too cook the bacon on too high of heat because it can burn. Remove the bacon with a slotted spoon, and any excess bacon fat from bottom of pan, leaving just enough to coat the bottom of your pot. In batches, over high heat, sear the pork shoulder pieces, until brown, about 2-3 minutes on each side. Remove the pork and set aside. When all pork has been seared, add the chicken stock, beer, orange juice, and zest to the pot, and bring to a simmer, scraping up all the browned bits on the bottom of the pot.
Preheat oven to 350 degrees F. When the liquid is at a simmer, add the pork and the bacon pieces back into the pot, cover tightly, and braise for 3-3 1/2 hours, until meat is falling apart. Turn meat over a few times throughout braising process. Remove pot from oven, then remove the pork from the pot, place in clean bowl and cover tightly with tin foil. Put your liquid over medium high heat and bring to a simmer. Reduce the sauce at a simmer for about 30 minutes. You will want to skim as much fat off the top of the liquid as possible, it will reduce the greasiness of your carnitas.
When the sauce is reduced to your liking, reduce your heat to low, and begin picking through your meat, removing the large pieces of fat, and returning the tender meat to the sauce. Take two forks and shred the meat into the sauce. I ended up having no sauce leftover, it was all soaked up by the pork, but if you do thats okay too, pour it over some rice or your pork when you serve it.