Try this item! Morsels of seasoned lean pork braised until tender and marinated with savory herbs and spices and served on a bed of caramelized onions. Served with Spanish rice and black beans. Garnished with lettuce and a side of flour tortillas.

In a large bowl, combine orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper. Add the pork shoulder and marinate for at least 2 hours, preferably overnight.

Prepare the Pork

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the marinated pork shoulder and sear on all sides. Pour in any remaining marinade and cover. Cook on low heat for 3-4 hours or until the pork is tender and easily shredded.

Braised Pork

Once the pork is tender, remove it from the pot and shred it with two forks. Return the shredded pork to the pot and stir to combine with the juices.

Shred the Pork

In a separate pan, caramelize thinly sliced onions in a bit of olive oil over low heat until golden brown, about 20 minutes.

Prepare Caramelized Onions

Heat Spanish rice and black beans in separate pots over medium heat until warmed through.

Heat Rice and Beans

On a large platter, create a bed of caramelized onions. Top with shredded carnitas. Serve with a side of Spanish rice, black beans, shredded lettuce, and warm flour tortillas.

Assemble the Platter

pork shoulder

orange juice

carnitas platter (paradiso specialty)

Recipe information

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