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Categories:
pork vegetable oil water orange juice salt chili powder cumin ground black pepper garlic bay leaves Salad tomatoes lime sour cream cilantro
Viewed: 21 - Published at: 2 years agoIngredients
- FOR THE PORK:
- 4-1/2 pounds Pork Shoulder Roast, Cut Into 2-3" Cubes
- 2 Tablespoons Vegetable Oil
- 3 cups Water
- 1/2 cups Orange Juice
- 1 whole Lime, Juice And Zest
- 2 teaspoons Salt, Plus A Few Pinches
- 2 teaspoons Chili Powder, Plus A Few Pinches
- 1 teaspoon Cumin, Plus A Few Pinches
- 2 pinches Ground Black Pepper
- 3 cloves Garlic, Chopped
- 2 whole Bay Leaves
- FOR THE SALAD:
- 2 heads Romaine Lettuce, Chopped
- 1 pint Cocktail Tomatoes
- 1 whole Lime, Cut Into Wedges
- Optional Garnishes: Sour Cream And Sharp Cheddar Cheese, Shredded
- 1 bunch Cilantro, Chopped
Method
- Season meat cubes (and bone portion if using a bone-in roast) with a few pinches each of salt, pepper, chili powder and cumin.
- In a large pot/Dutch oven heat oil over medium-high heat, add meat (in batches as to not overcrowd the pot) and brown on each side for 2-3 minutes until nicely seared. When done set the cooked meat aside and repeat.
- When all of the meat is done and out of the pot turn the heat down to medium, add all other ingredients. Stir to release browned bits from bottom of the pot then add the browned meat. Cook until it just comes to a boil, reduce heat to medium-low, cover halfway and simmer for 40-45 minutes. Remove cover and turn up to medium heat, boil for 30 minutes (or until all the juices have cooked off) stirring occasionally. It is done when the meat begins to sizzle, gets nice and brown and crispy. Remove the bay leaves (and the bone if using a bone-in cut) and use two forks to shred the meat if desired.
- Serve carnitas over a handful of lettuce, topped with tomatoes, cilantro, lime wedges, cheese and a dollop of sour cream.
- Recipe adapted from: Homesick Texan.
