Carnitas 'especial' Recipe

Cooking Directions

1. 1

   Prepare the Pork

   Cut the pork shoulder into large chunks and season with salt, black pepper, cumin, and oregano.

2. 2

   Sauté Aromatics

   In a large skillet or Dutch oven, heat a little oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent.

3. 3

   Combine Ingredients

   Add the seasoned pork to the skillet, then pour in the orange juice, lime juice, chicken broth, and add bay leaves. Stir well to combine.

4. 4

   Slow Cook

   Bring the mixture to a simmer, then cover and reduce heat to low. Let it cook for 3-4 hours until the pork is tender and easily shredded.

5. 5

   Shred the Pork

   Once cooked, remove the pork from the pot and shred it using two forks. Return it to the pot and mix with the juices.

6. 6

   Crisp the Carnitas

   For a crispy texture, spread the shredded pork on a baking sheet and broil for 5-7 minutes until edges are crispy.

7. 7

   Serve

   Serve the carnitas in warm corn tortillas, topped with fresh cilantro and slices of avocado.