Carnitas

This is SO yummy! You can eat it on tacos or burritos (or both!). Hope you enjoy as much as I do. I want to eat it right now just thinking about it!

Ingredients:
Pork Shoulder (may be called a Boston butt or Chuck Roast depending on your grocery store)
1 tsp mexican oregano
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
2 bay leaves
2 tbsp lime juice
small onion halved
1 orange
2 cups water


Directions:
Preheat oven to 300 degrees. Cut meat into 2" chunks. Trim pockets of fat off, leaving the ribbons on. You need to leave some of the fat for flavor and to keep the meat moist. Place in a pot on the stove and add spices. Juice orange separate to prevent seeds from getting into the mixture (should be around 1/3 cup orange juice). Add juice, orange peel, onion and water. Bring to a simmer and then put into the oven, covered. Simmer in the oven for 2 hours, turning the meat over after 1 hour. Remove from oven and check meat to see if it begins to fall apart. Use a fork to try and pull meat apart. The meat should very easily come apart if it is done. If meat is done, remove from pot and place in a bowl. Remove and discard onion, leaves, and orange.

Preheat oven to broil. Bring pot to a boil and reduce the braising liquid down until thick and syrupy. Toss over meat. Spread meat out on a rack (over a baking pan) and broil until the edges crisp up a bit. Turn meat over about 5 min to crisp the other side. Total broil time should be between 10-15 min. Remove from oven and EAT!!


I usually make it with corn tortillas and a mixture of white onion diced and cilantro. Top with some tapatio and enjoy! I usually pair this with rice and beans and make enough for leftovers of each. This way the next night I can make some home made tortillas and do carnitas burritos!