I love Mexican food, but had never made carnitas before. I'll definitely make this again. The pork is a nice change from the chicken and beef Mexican recipes that I make most of the time.
- 3 pounds boneless pork shoulder, trimmed and cut into 1-inch cubes
- 1/2 cup orange juice
- 1/4 cup lime juice
- 4 cloves garlic, peeled and crushed
- 1 teaspoon coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne (optional)
- 1 teaspoon sea salt
- Corn or flour tortillas, I prefer whole wheat flour
Place the pork in a large Dutch oven or heavy pot. Add all ingredients except tortillas and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for 1 hour to 1-1/2 hours without stirring until meat is tender.
Increase the heat to medium-high and stir occasionally, continue to cook for about 20 - 30 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, gently turning pieces only as needed.
When pork has browned, it’s ready to serve. Add additional seasonings at this point to taste and serve on warmed tortillas with your choice of sides.
Click here for a printable version of this recipe from Culinary Collage.