Carnitas
Carnitas are slow-cooked pork shoulder seasoned with spices and citrus, then shredded and crisped for serving.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Pork Shoulder | 1 | Kilogram |
| Orange | 1 | Count |
| Lime | 1 | Count |
| Onion | 1 | Count |
| Garlic | 4 | Clove |
| Bay Leaf | 2 | Count |
| Cumin | 2 | Tsp |
| Oregano | 1 | Tbsp |
| Salt | 2 | Tsp |
| Black Pepper | 1 | Tsp |
| Vegetable Oil | 2 | Tbsp |
| Water | 250 | Milliliters |
Instructions
- In a large pot, combine pork shoulder, orange juice, lime juice, chopped onion, minced garlic, bay leaves, cumin, oregano, salt, and black pepper.
- Add water to the pot and bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 2 hours until the pork is tender and easily shredded.
- Remove the pork from the pot and shred it using two forks.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add shredded pork to the skillet in batches, cooking until the edges are crispy, about 5 minutes per batch.
- Serve the carnitas with your choice of tortillas, salsa, and toppings.
Prep
- Thaw pork shoulder if frozen
Kitchen equipment
Large PotLarge SkilletJuicer