Carnitas: Braised Pork with Cumin and Orange Juice
Adapted from the cookbook 'Absolutely Avocados', this simple taco filling comes together in minutes and is a real crowd pleaser.
Course Main Dishes
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours10 minutesminutes
Servings 8people
Calories 235kcal
Author Gaby Dalkin
Ingredients
4lbspork shoulder
1medium onionpeeled
1 1/4cupsfresh orange juice
1/4cupfresh lime juice
1/4cupArcher Farms salsa
3clovesgarlicpeeled
2teaspoonsfreshly ground cumin
2teaspoonssalt
Instructions
Trim the excess fat off of the pork and cut it into 2-inch pieces. Don't worry if they are not even or look messy. Place them in a large, heavy skillet.
Cut the onion into 8 wedges and add to pork. Add orange juice, lime juice, salsa, garlic, cumin, and salt to the skillet and carefully stir to combine.
Add enough water to cover the pork and place the skillet over medium-high heat. Bring the mixture to a boil, cover and reduce the heat until the liquid is just simmering. Cook for 2 hours.
Remove the lid and bring the liquid up to a slow boil. Cook until almost all of the liquid has evaporated or reduced. The pork will be tender and fall apart easily.
Shred the pork with a fork, toss with remaining skillet juices and serve hot.