Carnitas

Ingredients

• •4 lbs Pork shoulder
• •1 teaspoon Salt
• •3 pieces Orange
• •2 pieces Lime
• •0.5 teaspoon Black pepper
• •2 tablespoons Olive oil
• •2 tbsp Cumin
• •3 cloves Garlic
• •1 tbsp Oregano
• •1 medium Onion
• •3 pieces Chipotle peppers
• •3 pieces Bay leaves
• •12 pieces Corn tortillas
• •2 tbsp Vegetable oil

Instructions

1. 1

   Cut pork shoulder into 3-inch chunks. Season generously with salt, pepper, cumin, and oregano.

2. 2

   Place pork in a large pot with orange juice, lime juice, onion, garlic, and bay leaves.

3. 3

   Add enough water to cover the pork. Bring to a boil, then reduce heat and simmer for 2-3 hours.

4. 4

   Remove pork and shred with two forks, discarding excess fat.

5. 5

   Return shredded pork to the cooking liquid. Simmer until liquid reduces and coats the meat.

6. 6

   For crispy carnitas: spread on a baking sheet and broil for 3-5 minutes until edges are crispy.

7. 7

   Serve on warm tortillas with cilantro, onion, lime wedges, and salsa.

   💡 The double-cook method (simmer then broil) gives the best texture contrast.