Carnitas de Puerco Recipe

Name: Puerto Vallarta Stamfords Carnitas De Puerco Recipe
Cook time: 4 h
Total time: 4 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs Pork shoulder; 1 cup Orange juice; 1 tbs Lime juice; 2 tsp Cumin; 2 tsp Oregano; 4 cloves Garlic cloves; 1 tsp Salt; 1 tsp Pepper; 2 tbs Vegetable oil; 2 cups Tomatoes, diced; 1 cup Onion, diced; 1 cup Cilantro, chopped; 1 to taste Jalapeño, minced; 2 tbs Lime juice; 2 cups White rice, cooked; 2 cups Black beans, cooked; 1 cup Guacamole

Inspired by Puerto Vallarta Stamford

Time4h

Serves6

Roast pork, Pico de Gallo, rice, beans, guacamole.

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Ingredients

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Pork Carnitas

3 lbs Pork shoulder

1 cup Orange juice

1 tbs ReaLime juice

2 tsp Cumin

2 tsp Oregano

4 cloves Garlic cloves

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

2 tbs Tuscany sunflower oil

Pico de Gallo

2 cups Tomatoes, diced

1 cup Onion, diced

1 cup Cilantro, chopped

1 to taste Jalapeño, minced

2 tbs ReaLime juice

Sides

2 cups White rice, cooked

2 cups Black beans, cooked

1 cup Guacamole

Method

Preparation of Carnitas

Prepare the Pork

In a large pot, heat the vegetable oil over medium-high heat. Season the pork shoulder with salt and pepper, then sear it on all sides until browned.

Cook the Pork

Add the orange juice, lime juice, garlic, cumin, and oregano to the pot. Cover and reduce heat to low, cooking for 3-4 hours or until the pork is tender and easily shredded.

Shred the Pork

Once cooked, remove the pork from the pot, shred it with two forks, and return it to the pot to soak up the juices.

Preparation of Pico de Gallo

Mix Ingredients

In a bowl, combine the diced tomatoes, onion, cilantro, jalapeño, and lime juice. Mix well and set aside.

Serving

Assemble the Dish

Serve shredded carnitas with rice, black beans, pico de gallo, and guacamole on the side. Enjoy!