Carnitas Platter (paradiso Specialty) Recipe

Preparation

1. 1

   Marinate the Pork

   In a large bowl, combine the lean pork shoulder with orange juice, minced garlic, cumin, oregano, salt, black pepper, and lime juice. Mix well to coat the pork. Cover and let marinate in the refrigerator for at least 2 hours, preferably overnight.

2. 2

   Cook the Pork

   In a large pot or Dutch oven, heat olive oil over medium-high heat. Remove the pork from the marinade and sear it on all sides until browned. Add the remaining marinade to the pot and enough water to cover the pork. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the pork is tender and shreds easily.

3. 3

   Caramelize the Onions

   In a separate pan, heat a bit of olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until caramelized (about 15-20 minutes). Set aside.

4. 4

   Shred the Pork

   Once the pork is done cooking, remove it from the pot and shred it using two forks. Return the shredded pork to the pot and mix it with the cooking liquid.

5. 5

   Serve

   On a platter, serve the shredded carnitas over a bed of caramelized onions. Garnish with fresh lettuce and serve with Spanish rice, black beans, and flour tortillas on the side.