Pork Carnitas

Mexican · 60 min · Pork · dairy-free, high-protein

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Ingredients

• 3 lb pork shoulder
• 2 orange
• 1 white onion
• 6 garlic cloves
• 3 bay leaves
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• 12 corn tortillas
• 2 lime

Method

1. Cut the pork into large chunks and place in a heavy pot with onion, garlic, bay, cumin, oregano, and salt.
2. Squeeze in the orange juice and drop in the spent halves, then add water to nearly cover.
3. Bring to a boil, then simmer uncovered for about 2 hours until the liquid has cooked off (or 45 minutes at high pressure).
4. Continue cooking in the rendered fat for 15 minutes, letting the pork brown and crisp at the edges.
5. Shred the pork, keeping some crispy bits.
6. Serve on warm tortillas with lime wedges and diced onion.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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