Prep 30 mins
Cook 2 hrs
This is my hubby's favorite dish from his homeland (Michoacan). I found that the original recipe is too fattening. This is my revised version. You make great tacos with these carnitas. Serve them up with your favorite Mexican salsa such as pico de gallo or homemade guacamole.
- 2 lbs boneless pork shoulder, cut in 4 inch pieces
- 1 orange, zest of, cute into wide strips
- 3⁄4 cup orange juice
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 medium Spanish onion, chopped
- 1 head garlic, chopped
- 2 tablespoons beef bouillon (I recommend Knorr)
- 2 tablespoons lard (such as Morrell)
- 1 cup water, as needed
- 12 corn tortillas
- salt and pepper
- Start with removing any excess pieces of fat from the pork.
- In a large,heavy saucepan, place the pork along with the orange zest, orange juice, cumin, bay leaves, onion, garlic and bouillon.
- Fill with water just so it barely covers the pork.
- Cover and bring to a boil over medium heat.
- Reduce heat to medium low and simmer for about 2 hours.
- Turn off the heat and allow the meat to cool and any excess fat to raise to the top.
- Remove the excess fat, and place the cooled pork in a large bowl.
- Add salt and pepper to taste.
- In a separate fry pan, heat the lard and fry the pork pieces for about 6 minutes, just so they turn golden; allow them to cool.
- Using your hands, pull the meat apart.
- In a comal over medium heat, heat the tortillas.
- Once you heated all of the tortillas, make tacos with the shredded meat and add your own favorite Mexican salsa.
This was so full of great flavor and very, very easy! Just a squeeze of fresh lime juice and these are good to go. I served them in tacos with a tomatillo salsa and a pico de gallo also. Made for My Three Chefs event.