Pork Carnitas

4 pound boneless pork butt or shoulder, fat trimmed and cut into 2 inch cubes
1 1/2 teaspoon salt
3/4 teaspoon pepper
1 teaspoon ground cumin
1 onion, peeled and halved
2 bay leaves
1 teaspoon dried oregano
2 Tablespoons fresh lime juice
2 cups water
1 medium orange, juiced and keep the spent halves


First, adjust the rack in your oven to the lower middle and preheat to 300 degrees.


Combine all of the ingredients in a large Dutch oven (or any kind of large pot that can go from stove top to oven) including the spent orange halves and the juice from those halves.


Bring the mixture to a simmer. Once it simmers, cover the pot with the lid and transfer to the oven. Cook until meat falls a part at the touch of a fork. This will be about 2 hours.


Remove the pot from the oven and turn on your oven's broiler.


Using a slotted spoon, remove the meat from the pot and place on a foil lined cookie sheet. Take everything out of the pot but the liquid. Place the pot with the liquid in it, over high heat and bring to a boil. Let boil until liquid reduces, thickens and looks like syrup. About 20 minutes.


While the liquid is reducing, separate each piece of pork into three equal bite-sized pieces. Then when the liquid is syrupy, add the meat to the pot and lightly mix making sure that each piece is coated in the syrup. Add salt and pepper here if necessary.


Remove the meat from the pan and once again place it on the foil line tray. Spread it out so there is only one layer of meat. Put it in the oven and broil until the edges are browned a little crispy. Anywhere from 5-8 minutes. Then with spatula, flip each piece of meat. Repeat and broil the other side.


Serve on a warm tortilla with your favorite toppings.



article printed from Just Another Day in Paradise:http://zitzmanfam.blogspot.com/

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