Tender and Juicy Slow-Cooked Pork Carnitas
Ingredients:
- 3 pounds pork shoulder
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 1 orange, juiced
- 1 lime, juiced
- 1/4 cup vegetable oil
Directions:
Rinse and pat dry the pork shoulder, then cut it into 2-inch chunks.
In a large bowl, combine the pork with the onion, garlic, salt, cumin, oregano, and black pepper. Toss to coat evenly.
Transfer the pork mixture to a heavy pot or Dutch oven. Add bay leaves, orange juice, lime juice, and enough water to barely cover the meat.
Bring to a boil over high heat, then reduce the heat to low. Simmer, uncovered, for about 2 hours, until the pork is very tender.
Remove the pork from the liquid and discard the bay leaves. Heat vegetable oil in a large skillet over medium-high heat. Fry the pork pieces until crispy on the outside.
Serve hot with tortillas, cilantro, diced onion, and lime wedges on the side.
Prep Time: 15 minutes | Cooking Time: 2 hours 30 minutes | Total Time: 2 hours 45 minutes
Kcal: 330 kcal | Servings: 8 servings