Carnitas
These are perfect with tacos. My favorite tacos are either these or flank steak. These almost win because I love the crispiness.
Servings: 8
Ingredients
- 4 lb pork shoulder
- kosher salt and pepper
- 1 tbs oregano
- 2 tsp ground cumin
- 2 tbs olive oil
- 1 onion, diced
- 1 jalapeno, diced
- 4 cloves garlic, minced
- 3/4 cup orange juice, store bought or fresh squeezed from 2 oranges
Instructions
- Preheat oven to 325 F.
- Rub pork shoulder with salt, pepper, oregano, and cumin.
- In a dutch oven, heat oil on medium heat. Sear each side of the pork shoulder for about 2 minutes or until browned. Add the onion, jalapeno and garlic. Pour orange juice over everything and cover with lid. Roast for 2 hours. Then turn the oven off and leave in leave in the closed oven for 1 hour.
- Shred the meat with two forks.
- In a different skillet, heat a 1-2 tbs oil on medium-high heat and sear one side of the shredded pieces until golden brown and a crust starts to form. Flip and sear until golden brown but not as crusty as the first side. You will have to do this in batches.
- Serve in tacos or taco bowls with your favorite toppings and hot sauce.