Pork Carnitas
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 150 min · Pork · dairy-free, high-protein
520 cal
32g protein
26g carbs
32g fat
per serving · estimated
Ingredients
- 1 lb pork shoulder
- 1 orange
- 1 white onion
- 2 garlic cloves
- 1 bay leaves
- 1/4 tsp ground cumin
- 1/4 tsp dried Mexican oregano
- 4 corn tortillas
- 1 lime
Method (tap to check — screen stays awake)
- Cut the pork into large chunks and place in a heavy pot with onion, garlic, bay, cumin, oregano, and salt.
- Squeeze in the orange juice and drop in the spent halves, then add water to nearly cover.
- Bring to a boil, then simmer uncovered for about 2 hours until the liquid has cooked off (or 45 minutes at high pressure).
- Continue cooking in the rendered fat for 15 minutes, letting the pork brown and crisp at the edges.
- Shred the pork, keeping some crispy bits.
- Serve on warm tortillas with lime wedges and diced onion.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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