Carnitas Platter Recipe

Preparation

1. 1

   Prepare the Marinade

   In a bowl, mix the orange juice, lime juice, minced garlic, cumin, chili powder, salt, and black pepper to create a marinade.

2. 2

   Marinate the Pork

   Place the pork shoulder in a large resealable bag or bowl and pour the marinade over it. Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight.

3. 3

   Slow Roast the Pork

   Preheat your oven to 300°F (150°C). Place the marinated pork in a roasting pan, adding the bay leaves. Cover with foil and roast for about 3-4 hours, or until the pork is tender and easily shredded.

4. 4

   Shred the Pork

   Remove the pork from the oven and let it rest for 15 minutes. Shred the pork using two forks and mix it with the juices in the pan.

5. 5

   Make Pico de Gallo

   For pico de gallo, chop together 2 tomatoes, 1/2 onion, 1 jalapeño, and cilantro. Squeeze lime juice and season with salt.

6. 6

   Prepare Guacamole

   Mash 2 ripe avocados and mix with diced onion, tomatoes, lime juice, and salt to taste.