Authentic Tex-Mex Carnitas

I have never been able to pinpoint my one favorite food. I mean, there are so many options. So many different flavors. Who am I to say that my favorite food is a strawberry when there are all of these peanut butter cookies in the world? How can you choose one over the other?

 

 

 

Ingredients:

4-5 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes, fat left intact
3/4 cup orange juice
1/4 cup lime juice (from about 2 to 3 limes)
4 cloves garlic, peeled and crushed
2 teaspoons ground cumin
2 teaspoons Kosher salt, plus more to taste
For serving: corn tortillas, cheese, Southwestern Slaw or shredded lettuce, and salsa verde

Directions:

Place the pork in a large, heavy bottomed pot or dutch oven. Add the orange juice, lime juice, garlic, cumin, and salt. Add just enough water to the pot to cover the pork.
Bring to a boil and reduce the heat to a simmer. Simmer uncovered, without stirring, for 2 hours.
Increase the heat to medium high and stir/turn the meat occasionally. The more you move the meat around the more it will fall apart.
Continue cooking for 45 minutes or until all of the water has evaporated, leaving only the pork fat. Let it fry, turning as needed, until the pieces are somewhat crispy and browned.
Add more salt as needed and serve on tortillas with garnishes.
(Do not fear the bottom of your pan. It will be a black, thick layer of horror, but fill it with water and leave to soak over night. Everything will wipe right out in the morning.)

Read more at  tex-mex-

 

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