Remember how I said I was making some Carnitas this weekend? OK, that’s a stupid question. I’m sure you have better things to do than worry about my plans for the weekend. That is to say if you even read the blog at all, which I’m still not entirely convinced anyone does…Hello??
Whatever. OK, so I was planning on making carnitas this weekend, thus why I asked The Man to go out and get me a pork shoulder, which he did because he’s a Kind and Thoughtful Man. However, there was a problem. You see, the hunk of meat that he got was effing huge. So effing huge, in fact, that I couldn’t get it the slow cooker. I mean, look at this bad boy!
Luckily, it’s the weekend and I have more time on my hands than I know what to do with, so into the oven it went with a little extra-special treatment.
1 Pork Shoulder (This one was 10 lbs, so you can adjust cook time accordingly)
8 Garlic Cloves
3 t Sea Salt
3 t Black Pepper
1 t Chinese Five Spice
1 t Cumin
1 t Red Chili Powder
1/2 c Apple Cider Vinegar
Lay the pork shoulder, fat side up, in a baking pan. Make 1-inch incisions in the skin and push garlic cloves into them.
Rub spices all over the top of the pork shoulder, then pour vinegar on top. Cover in plastic and refrigerate for 3 hours.
Remove from the refrigerator and allow to sit for 1 hour. Heat the oven to 350 and bake for 3 hours, or until internal temperature reaches 150 degrees. Remove from the oven and let rest for 10 minutes.