Tasty Tuesday

Carnitas
Source: Adapted from Tracey’s Culinary Adventures, originally from The Homesick Texan Cookbook, to serve 2
1.5 lbs pork shoulder, cut into 2 inch cubes
1/4 cup orange juice
1/8 cup lime juice
2 cloves garlic, peeled
1/2 teaspoon ground cumin
1/2 teaspoon Kosher salt
Water

1. Place the pork pieces into a dutch oven, and add the orange juice, lime juice, garlic, cumin, and salt. Add enough water to just barely cover the meat.

2. Bring to a boil, then reduce to a low simmer. Cover and cook for 2 hours without disturbing.

3. Remove the lid, and increase the heat to medium. Cook for another 45 minutes, stirring occasionally, until all of the liquid has evaporated and only the fat that has been rendered from the pork remains.

4. Sear the meat in the fat, browning it as much as you’d like.

5. Shred the meat or leave it in chunks. Serve with cilantro, avocado slices, pico de gallo, lime wedges, or any of your favorite sides


These were amazingly delicious and easy!  Kevin and I have tried 3 different Carnitas recipes and this one is by far the best.  We even used the leftovers for enchiladas later in the week. Yum! 
P.S.  We doubled the recipe because we had a 3-4lb pork shoulder.  I would definitely recommend this if you are wanting leftovers! 

(Sorry I don't have a picture. Apparently I deleted it off of my phone already.)
http://ourlifeinfood.com/2012/06/10/carnitas/