Oven Roasted Carnitas

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I’ve always prepared carnitas in my Crockpot, but I found myself without a Crockpot the other day, so I decided to try cooking carnitas in the oven instead. Oh. My. Word. I’ve always thought my Crockpot carnitas were really good, but these oven roasted carnitas are amazing. The flavor is doubled, the meat is super moist and tender, and there are all of these little crispy bits that you just can’t get in the Crockpot.  

My husband loved this recipe and said I should only make carnitas this way from now on. The Crockpot carnitas are still great, especially for busy weeknights, but this is the recipe to use if you want really amazing carnitas. I always make a big roast, and then freeze the leftovers for another meal (carnitas tacos anyone?). Also, you will need a large ovenproof pot with a lid (I use an enameled cast-iron dutch oven) for this recipe.

Ingredients:
1 teaspoon salt
2 teaspoons garlic powder
2 teaspoon ground cumin
1 teaspoon crumbled dried oregano
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 tablespoons vegetable oil
2 limes, sliced into wedges
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Mix together the salt, garlic powder, cumin, oregano, coriander, and cinnamon in a shallow bowl. Cut the pork roast into several large chunks and trim off any large areas of fat. Coat the pork with the spice mixture.

Preheat the oven to 325 degrees.

Heat the vegetable oil in a large ovenproof pot over medium heat. Add the meat in batches and brown well on all sides. Don’t add too many pieces of meat to the pot at once, or else they won’t brown well. Turn down the heat, if needed, to prevent the spices from burning.

Add all of the browned meat back to the pot, cover tightly with a lid and place the pot in the oven. Bake until the meat is tender enough to be shredded easily with a fork, about 2 ½ to 3 hours. This is what it will look like when it’s done. 

Remove the pot from the oven and use a large spoon to skim off the fat from the pan juices. Use two forks to shred the meat and combine with the pan juices.

Serve with lime wedges and tortillas, and prepare for carnita nirvana!

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Oven Roasted Spareribs with Southern Dry Rub

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This is a wonderful way to prepare spareribs when it is too cold and wet outside to fire up the grill. The long roasting time ensures that the ribs turn out tender and delicious. The dry rub is packed with flavor and is a nice alternative to sticky-sweet barbeque sauce.

Ingredients
2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon chili powder
1 tablespoon sea salt
1 tablespoon black pepper
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground marjoram
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1/4 teaspoon nutmeg
1 large rack of pork spareribs

Combine all of the spices in a small bowl and set aside.

Line a large baking sheet with foil. Rinse the spareribs in cold water and dry thoroughly with paper towels. Place the ribs on the baking sheet.

Using your hands, rub both sides of the ribs with the spice mixture. Cover with plastic wrap and refrigerate for about 1, or up to 12 hours for a stronger flavor. Take the meat out of the refrigerator about 30 minutes before baking to let it warm up a bit (this will help the meat cook more evenly).

Preheat the oven to 350 degrees. Turn the ribs bone side up and roast for about 45 minutes. Flip the ribs meat side up and continue roasting for another 45 to 60 minutes. Remove the ribs from the oven and let them stand for about 15 minutes before slicing.

Serve with your favorite side dishes.

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