Carnitas Recipe
Slow Cooked Pork, Chile Gravy, Salsa Tomatillo, Queso Fresco, Cebollita, Salsa Albanil, Chicharron
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Ingredients
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Carnitas Ingredients
Method
Cooking Directions
- 1
Prepare the Marinade
In a bowl, mix the orange juice, lime juice, garlic, cumin, oregano, salt, and black pepper. Pour this marinade over the pork shoulder and let it marinate for at least 2 hours, preferably overnight in the refrigerator.
- 2
Slow Cook the Pork
Place the marinated pork shoulder in a slow cooker. Add bay leaves and dried chiles. Cook on low for 8 hours, or until the pork is tender and easily shredded.
- 3
Make the Salsa Tomatillo
While the pork is cooking, roast the tomatillos in a hot pan until charred. Blend the charred tomatillos with some salt to taste to create the salsa tomatillo.
- 4
Shred the Carnitas
Once the pork is cooked, remove it from the slow cooker and shred it with two forks. Optionally, you can crisp the carnitas in a hot skillet with some oil for added texture.
- 5
Assemble the Dish
Serve the shredded pork on a platter topped with salsa tomatillo, queso fresco, chopped cebollita, salsa albanil, and chicharron. Enjoy with warm tortillas.
