Carnitas

By tulawdog

Ingredients

• 3 * 3 pounds boneless pork shoulder (butt) roast, cut into cubes
• 3/4 * 3/4 cup fresh squeezed orange juice
• * juice from 1/2 a lemon
• 7 * 7 cloves garlic
• 1 * 1 tbsp kosher salt
• 1 * 1 tbsp cumin
• 1/4 * 1/4 cup cilantro, chopped
• 1/4 * 1/4 cup of chicken or beef stock
• 1 * 1 Mexican beer (optional)

Preparation

Step 1

In a slowcooker combine all ingredients and stir. Arrange the pork so it sits as a single layer at the bottom of the pot. Set slow cooker to high for 4 hours or low for 8 hours.

Once the pork is done, it should be tender enough that you can shred it with a spoon. Heat a stainless steel or aluminum pan with 2 Tbs of olive oil. Using a slotted spoon transfer the pork from the pot to the pan in batches. Fry the pork until brown and crispy, breaking it up as you fry it. Do not crowd the pan with pork for best results.

If you like you can deglaze the pan with about 3 tbs of beer per batch and cook till evaporated.

Serve on tortillas garnished with chopped onions, avocado and lime wedge.