Slow Roasted Pork Carnitas

By á-34480

uses:
Tacos are always a good choice but you can stuff a burrito with it, fill a quesadilla or shred them and put them on nachos is another one of my favorites.

Ingredients

• 3 lbs. boneless pork shoulder roast, cut into 1 1/2 inch pieces
• 2 Tbs. vegetable oil
• 1/2 C chopped onion
• 4 cloves garlic, minced
• 2 C water
• 1/2 C orange juice (reconstituted)
• 4 springs fresh oregano
• 1/2 tsp salt
• 1 tsp Mexican Oregano
• 1/4 tsp. red pepper flakes
• 2 bay leaves
• 1 Tbsp oil for frying

Details

Adapted from yourhomebasedmom.com

Preparation

Step 1

In a 4-5 qt. dutch oven or heavy pan cook meat in 2 Tbsp oil. Single layer at a time. Turn to brown evenly on all sides.
Remove meat and add in onion and garlic, cook until onion is tender.
Return meat to pan and add in water, orange juice, fresh oregano, salt, dried oregano, red pepper and bay leaves.
Bring to a boil and reduce heat. Simmer covered for 2 hours. Check to make sure liquid doesn't totally evaporate. Add additional water if needed.
Then remove lid and simmer an additional 20 minutes uncovered or until liquid evaporates. Stir occasionally.
Remove fresh oregano and bay leaves.
When ready to serve heat 1 Tbsp oil in a frying pan and add carnitas in single layer. Cook until meat begins to get crispy around the edges.

serve with Lime Cilantro Rice,


2 tsp fresh cilantro
1 C white basmati rice
2 C water
½ tsp salt
juice of 1 lime


Bring water to boil, add rice.
Add lid and cook until done.
Add in juice of lime, salt and cilantro.
Stir to incorporate and fluff with fork.