If you like Tex-Mex, you’ll love these Carnitas! You can prepare them for a friendly get-together or if you are simply in the mood for Mexican. Don’t worry if you have leftovers. John and I ate ours in breakfast tacos the next day, and they were still delicious! This pairs will with the green onion slaw. Find it in our blog!
- 3 lbs.Circle B Ranch pork shoulder, cut into 2-inch cubes
- 1/2 cup orange juice
- 1/4 cup lime juice (from about 2–3 limes)
- 4 cloves garlic, peeled and crushed
- 1 tsp. ground cumin
- 1 tsp. kosher salt, plus more to taste
- Corn tortillas for serving
- Avocado slices, chopped cilantro, or other fixings of choice
- Place the pork in a large Dutch oven or heavy pot. Add the orange juice, lime juice, garlic, cumin, salt, and enough water to just barely cover the meat. Bring the pot to a boil and then reduce heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat.
- After two hours, increase the heat to medium-high and while occasionally stirring and turning the pieces, continue cook for about 45 more minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, turning the pieces gently, only as needed.
- When pork has browned on both sides, it’s ready. Adjust seasonings to taste and serve on warmed tortillas with fixings.
- Serving Size: 6