Pork Carnitas:
NEED:
- 2 pounds pork shoulder roast (or butt)
- 1/2 cup freshly squeezed orange juice (about 1 large orange)- for extra flavor zest some of the rind as well
- 1/4 cup freshly squeezed lime juice (about 1 large lime)
- 7 cloves garlic (whole intact) OMIT if garlic free!!!
- 1/2 tablespoon kosher salt
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tsp dried italian herbs
- 1/2cup beef broth
- corn tortillas
- optional: sour cream, salsa, cojita cheese (or any cheese) sliced avocado, red onion, jalapeno
DO:
- put the pork shoulder roast in a crock pot
- sprinkle the herbs, seasonings and salt on top (rub it in if you feel like it)
- add garlic *if using)
- squeeze/pour on citrus juice (and zest), pour in broth
- cook on low 8-10 hours or high 4-6 hours until meat shreds EASILY with forks
- shred meat
- for extra taste: broil it slightly in the oven (will get little crispy bits)- i love it this way but my boys do not- they eat it not broiled
- serve
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