Delicious fried pork served with rice, beans, pico de gallo, lemon, jalapeño and tortillas.

In a large bowl, combine the pork shoulder, orange juice, minced garlic, chopped onion, cumin, oregano, salt, and black pepper. Mix well and let it marinate for at least 1 hour, preferably overnight in the refrigerator.

Prepare the Pork

In a large pot or Dutch oven, add the marinated pork with all its juices. Cover and cook on medium heat for about 2 hours, or until the pork is tender and easily shredded.

Cook the Pork

Once cooked, remove the pork from the pot and let it cool slightly. Shred the pork using two forks.

Shred the Pork

In a large skillet, heat the lard or vegetable oil over medium-high heat. Add the shredded pork and fry until crispy and golden brown, about 10-15 minutes, turning occasionally.

Fry the Pork

Serve the crispy carnitas with warm tortillas, cooked rice, beans, pico de gallo, lemon wedges, and sliced jalapeños.

Serve

Pork shoulder

Orange juice

Garlic cloves, minced

carnitas don juan

Recipe information

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