pork carnitas

Ingredients

• 2.5 lbs Pork Shoulder, cut into 2-3 inch chunks
• 1 large Onion, roughly chopped
• 4 cloves Garlic, minced
• 2 Bay Leaves
• 1 Orange, sliced in half (reserve juice)
• 1/2 cup Orange Juice (from orange)
• 1/4 cup Tequila
• 2 cups Water
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 tablespoons Vegetable Oil

Instructions

1. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Season pork chunks with salt and pepper.
3. Sear the pork in batches until browned on all sides. Remove pork and set aside.
4. Add chopped onion to the pot and cook until softened, about 5-7 minutes.
5. Add minced garlic and cook for 1 minute more.
6. Return pork to the pot. Add bay leaves, orange slices, and orange juice.
7. Pour in tequila, followed by water. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until pork is very tender and easily shredded with a fork.
8. Remove the orange slices and bay leaves.
9. Shred the pork using two forks. You can also use a meat shredder.
10. Return shredded pork to the pot and simmer uncovered for 30-60 minutes, allowing the juices to reduce and the flavor to concentrate.

Notes

• For maximum flavor, cook the carnitas slowly over low heat for 4-5 hours.
• Don't overcrowd the pot when searing the pork – work in batches to ensure proper browning.
• To keep the carnitas moist, you can add a little water during the final simmering stage.
• Carnitas are best served immediately but can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a little water or broth and heat through on the stovetop or in the microwave.
• Traditionally, carnitas are served with warm tortillas, salsa, chopped onions, cilantro, and lime wedges.