Sometimes you cook with what you got – that is how I came up with a healthier version of carnitas. The spice offers a nice heat and its great for the weekend because it is mostly hands off. I served it with coleslaw, quesa fresco, avocado and tortillas.

3 lb boneless pork loin roast, cut into 4 large pieces
2 tsp Kosher salt
4 tsp ancho chile powder
2 tsp ground cumin
1 tsp garlic powder
1 tsp freshly cracked black pepper
1/2 tsp ground cayenne pepper
1-2 Tbsp canola oil
12 fluid oz beer
1/2 c orange juice

Preheat oven to 350°F.

Combine spices in a small bowl. Spread spice mixture onto a plate. Evenly coat the pork pieces on all sides with the dry rub.

Heat oil in a dutch oven or heavy-bottomed pot over medium-high heat. Add pork, sear all sides until browned. Remove pork from the dutch oven.

Pour in the beer and scrape the bottom of the dutch oven to deglaze and release the browned bits of pork. Add in the orange juice, and bring mixture to a boil.

Add in the seared pork. Cover and place in oven for 1/2 hour. Turn pork over, and return to oven–uncovered–for about 1 1/2 hours, or until the pork is fork-tender, turning the pork pieces 1-2 times.

Shred pork right into the sauce using two forks. Toss the pulled pork with the reduced sauce.

Serves 8.


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