Carnitas De Puerco Recipe

Introduction

Ingredients

• 2 lbs of pork shoulder or butt
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tsp of cumin
• 1 tsp of dried oregano
• 1 tsp of salt
• 1/2 tsp of black pepper
• 2 oranges, juiced
• 1 lime, juiced
• 1/4 cup of water
• 1/4 cup of vegetable oil

Instructions

1. Cut the pork shoulder into 2-inch cubes and place them in a large pot or Dutch oven.
2. Add the chopped onion, minced garlic, bay leaves, cumin, oregano, salt, and black pepper to the pot.
3. Pour the orange juice, lime juice, and water over the pork.
4. Stir everything together and bring to a boil over high heat.
5. Reduce the heat to low and simmer the pork for 2-3 hours, stirring occasionally, until the meat is tender and falls apart easily.
6. Remove the pork from the pot and let it cool for a few minutes.
7. Shred the pork with a fork or your hands, discarding any excess fat or bones.
8. Heat the vegetable oil in a large skillet over high heat.
9. Add the shredded pork and fry it until it's browned and crispy, stirring occasionally.
10. Remove the pork from the skillet and place it on a paper towel-lined plate to drain any excess oil.
11. Serve the Carnitas de Puerco hot with tortillas, chopped onion, cilantro, and lime wedges on the side.

Nutrition

• Calories: 420
• Total Fat: 29g
• Saturated Fat: 10g
• Cholesterol: 105mg
• Sodium: 450mg
• Total Carbohydrates: 5g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 35g

Tips & Tricks

• Use a heavy-bottomed pot or Dutch oven to prevent the pork from burning or sticking to the bottom.
• Feel free to adjust the seasoning to your taste, adding more or less salt, cumin, or oregano as you prefer.
• If you don't have oranges or limes on hand, you can use any citrus fruit you like, such as lemons or grapefruits.
• To make the Carnitas de Puerco even crispier, you can broil them in the oven for a few minutes after frying them in the skillet.
• Leftover Carnitas de Puerco can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months.

Conclusion