Carnitas de Cerdo
A traditional Venezuelan dish of slow-cooked pork, often served with rice, beans, and plantains. This recipe is a twist on the classic, adding a sweet and tangy twist.
Ingredients
- ●2 lbs pork shoulderCut into large chunks
- ●2 tbsp nectarous honeyFor glaze
- ●2 tsp stew spicesDried oregano, cumin, and garlic powder
- ●2 tbsp lime juiceFreshly squeezed
- ●1/4 cup olive oilFor cooking
- ●1 large onionChopped
- ●3 cloves garlicMinced
- ●1 tsp cinnamonGround
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown pork chunks on all sides, about 5 minutes. Remove from pot and set aside.
- 3
Add onion and garlic to pot, cook until softened, about 5 minutes.
- 4
Add stew spices, brown sugar, and nectarous honey to pot. Cook for 1 minute.
- 5
Add browned pork back to pot, pour in lime juice and enough water to cover pork.
- 6
Bring to a boil, then cover and transfer to oven.
- 7
Braise pork for 2 1/2 hours, or until tender.
- 8
Shred pork with two forks and return to pot.
- 9
Simmer for an additional 10 minutes to allow flavors to meld.
- 10
Serve hot, garnished with fresh cilantro if desired.