Pork Carnitas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.

	this recipe	typical
liquid	19%	12%
fat	2%	1%
aromatics	17%	8%
salt	0%	0%
vegetables and beans	28%	0%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons vegetable oil
1361 g	1 3-pound boneless pork shoulder, cut into 1 1/2-inch cubes
	Kosher salt and freshly ground black pepper
300 g	2 medium yellow onions, halved and sliced
	2 poblano peppers, seeded and ribs removed, sliced
4 g	1 tablespoon dried oregano
4 g	2 teaspoons ground cumin
5 g	2 teaspoons ancho chile powder
9 g	3 cloves garlic, minced
340 g	1 12-ounce can lemon-lime soda
	1 large orange, zested and juiced
	Warm corn or flour tortillas
	Store-bought peach salsa
	Easy Queso, recipe follows
	Fresh cilantro leaves
454 g	1 pound queso blanco-style processed cheese, cut into 1/2-inch cubes
284 g	1 10-ounce can hot diced tomatoes and chiles
227 g	1 8-ounce jar diced pimientos, not drained

Method: 7 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I am a big fan of Ree Drummond,  and followed her way before she had her television show.   I love her recipes because they are simplistic, but always extremely flavorful.    I followed this recipe as exactly as I could, because I feel it is disrespective to a” — a cook, 5.0★

“**Foodi Modified Recipe** I did the zest and juice of 1 orange, 1 lemon and 2 limes along with 2 tablespoons of frozen oj concentrate. I followed all of the instructions except I cut the pork in 3 inch chunks and set my Foodi to slow cooker instead of pressure” — a cook, 5.0★