12 Roasts of Christmas – #8 Pork Butt Shoulder Roast

For a holiday meal that’s merry and bright, we’ve added 12 holiday roasts that will be the star of your table. These easy-to-follow recipes will guide you in preparing a roast you can take pride in, whether you’re hosting a dinner party, throwing a potluck, or simply celebrating with your family.

Beef Top Round Roast Recipe. View Recipe. — Beef Top Round Roast

Beef Petite Sirloin Ball Tip Roast. View Recipe. — Beef Top Round Roast

#8 Pork Butt Shoulder Roast: Classic Pork Butt Shoulder Roast Carnitas

Prep Time: 20 min. Cook Time: 1 Hour 40 Min. Ready In: 2 Hours Serves 8

Ingredients

• 4 lb. Pork Butt Shoulder Roast
• 3 Cups Water
• 1 Yellow Onion, thinly sliced
• ½ Orange, cut in half
• ¼ Cup Pork Lard
• 8 Garlic Cloves, peeled
• 3 Bay Leaves
• 1 Tbsp Sweetened Condensed Milk
• 2 tsp.Dried Oregano
• 1 Tbsp. Kosher Salt

Directions

1. Put all the ingredients in a wide 6- to 7-quart heavy pot and bring the water to a boil, skimming the surface as necessary.

2. Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1½ to 2 hours. Discard the orange pieces and bay leaves. If the Liquid hasn’t evaporated after 2 hours, transfer the pork pieces to a bowl and let the Liquid continue to bubble away, stirring often, until it has.

3. Preheat the oven to 450°F. Transfer the pork and fat to an oven proof dish, if necessary, and brown the pork, uncovered, in the oven for 20 to 30 min. or until the internal temperature of the roast is at least 145°F. There’s no need to stir.

4. Carnitas keeps in the refrigerator for up to three days.