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My Carnitas Fajitas recipe brings together the most incredible slow cooked pork with perfectly caramelized vegetables. I discovered this combination when experimenting with my Dutch oven and it's become our favorite weekend dinner. The pork turns out so tender after bathing in citrus and spices and those fajita veggies add the perfect sweet smoky touch.
A Recipe Worth the Wait
Every time I make these Carnitas Fajitas the house fills with the most amazing aromas. The pork slowly transforms in the Dutch oven getting more flavorful by the hour while those veggies caramelize to golden perfection. It's my go to recipe when I want to impress guests or treat my family to something special.
Everything You'll Need
- Pork Butt or Shoulder: I prefer pork butt for this recipe the marbling makes such a difference in flavor.
- Citrus Juices: Fresh squeezed orange and lime juice add such bright notes.
- Spices: My special blend of chili powder cumin and Mexican oregano plus plenty of garlic.
- Fajita Vegetables: Sweet onions and colorful bell peppers that get perfectly caramelized.
- For Serving: Fresh cilantro lime wedges and warm tortillas make everything complete.
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Let's Cook Together
- Getting Started
- First thing I do is cut up that beautiful pork into chunks. I season it generously with my spice blend letting those flavors really sink in. Then I squeeze fresh citrus over everything the kitchen already smells amazing.
- The Magic Begins
- Now comes my favorite part. I get that Dutch oven nice and hot sear the pork until it's golden then add all those aromatic juices. Pop the lid on and let it work its magic for three hours.
- Vegetable Time
- While the pork does its thing I slice up my onions and peppers. A quick sauté in avocado oil then under the broiler for that perfect char. The edges get slightly crispy while the inside stays tender.
- The Grand Finale
- Once that pork is fall apart tender I shred it right in all those flavorful juices. Layer it with those gorgeous vegetables and watch everyone's eyes light up.
My Secret to Perfect Carnitas
The Dutch oven is your best friend for these Carnitas Fajitas. I learned through trial and error that keeping that lid sealed tight during cooking makes all the difference. The meat stays incredibly juicy and tender as it slow cooks in its own flavors. No peeking during cooking I know it's tempting but trust the process.
Saving Some for Later
On the rare occasions we have leftovers they're almost better the next day. I store the carnitas and veggies separately in airtight containers. A quick reheat in a hot skillet brings everything back to life. The meat gets those crispy edges while staying tender inside just perfect.
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Frequently Asked Questions
- → What's the best cut of pork for carnitas?
- Pork butt (shoulder) is ideal because it has enough fat to keep the meat moist during long cooking. The shoulder cut has great flavor and becomes tender when slow-cooked.
- → Why use a Dutch oven for this recipe?
- Dutch ovens retain moisture and distribute heat evenly, perfect for slow cooking. Their heavy bottom prevents burning, while the tight lid traps moisture and flavor.
- → Can I make this ahead of time?
- Yes, the carnitas actually taste better the next day. Store the meat in its cooking liquid, then reheat and crisp up just before serving.
- → How do I get the meat crispy?
- After slow cooking, broil the shredded meat in a single layer until the edges get crispy. Don't overcrowd the pan to ensure even browning.
- → What can I serve with these fajitas?
- Traditional sides include warm tortillas, guacamole, pico de gallo, and lime wedges. Rice and beans also make great accompaniments.