Carnitas
Slow-roasted (or pressure-cooked pork shoulder) till tender, then crisped a bit in its own fat ... piled on tortilla shells and topped with cilantro, onion, and a bit of salsa. Perfect taco!
Ingredients
- 1 4-6 pound pork shoulder cut into pieces about the size of your fist
- ½ cup orange juice
- 8 cloves garlic smashed
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 chopped onion
- salt and pepper
- chopped cilantro and onion for serving
- corn tortillas for serving
- salsa for serving
- limes for serving
Instructions
- Season the pieces of pork with salt and pepper and put them in a Dutch oven that has a lid, crockpot, or pressure cooker and add the rest of the ingredients.
- If you are braising the pork in the oven, cover the Dutch oven, and bake at 325° for 4-5 hours, until the meat is falling apart tender and easily shredded.
- If you are cooking the pork in a crockpot, set it on low, and cook for 4-5 hours.
- If you are using a digital pressure cooker, put the lid on, set it to high pressure for 45 minutes. Let the pressure release naturally.
- Once the meat is cooked, pull it apart and put it in a skillet over medium-high heat. Let it render more of its fat and begin to get crispy on the edges. You're looking for a good balance between crispy and tender.
- Serve on corn tortillas, topped with cilantro, chopped onion, and the salsa of your choice, and a squeeze of fresh lime.