These Carnitas are  simply the best. The orange juice gives them a hint of sweetness that pairs so perfectly with red onion and avocado. I doubled this recipe for Kaili’s party and it made the perfect amount. Serve with corn tortillas, sour cream, guac or salsa.
Recipe adapted from Chaos in the Kitchen

3 pounds pork shoulder (butt) roast

1 cup orange juice

6 cloves garlic

1 Tbs kosher salt

1 Tbs Cumin

water to cover
Cut pork shoulder in pieces and arrange in a large cast iron pan. You want a pan you can cover at least partially and is large enough at the base so the meat is in a single layer (or close to).Add the garlic, salt, cumin, orange juice, and enough water to just cover the meat.

Bring the mixture to a boil and cover loosely.

Allow meat to simmer until tender and liquid is evaporated. If liquid evaporates and the pork in not yet fork tender, add more liquid {half water, half orange juice} and continue to simmer.

Once the liquid evaporates and the pork is tender, there should be rendered fat in the pan. Break the meat up into small chunks with a fork.

Turn heat to medium and fry the meat until brown and crispy.

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