Saturday, November 27, 2010


Ingredients for Carnitas:

3 Tbsp olive oil

1 medium yellow onion, chopped

6 cloves garlic, mashed

3 - 4 lbs pork shoulder roast

1 grapefruit

1 orange

1 lime

1 Tbsp ground cumin

1 Tsp each: cumin seed & oregano

salt & pepper

Corn Tortillas

Cilantro, red onion, & avocado for garnish


Saute the onions & garlic in the olive oil for about 5 minutes, or until tender. Add the pork roast and sear on all sides on high heat. Carefully squeeze the citrus over the top of the roast and add in the spices. Turn down heat, cover the roast with water, bring to a boil. Simmer on high for 15 minutes, then turn down to a low simmer for 2 hours, or until the water starts to evaporate and the pork becomes tender enough to shred apart with two forks. This could even take 3 hours, depending on the size of the roast. I like my pork to have a crispy outside, so I do it low and slow.

Serve the shredded pork with tortillas, cilantro, red onion, avocado and hot sauce. I also like to serve Rancho Gordo Pinto Beans on the side. (Recipe can be found on my 10/26/10 blog post for Chicken & Black Bean Tostadas...just substitute Pinto Beans for the Black Beans).

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