Citrus Marinated Slow Roasted Pork, Jalapeño Cabbage Slaw, Cilantro-Lime Sour Cream & Fresh Cilantro in Blue Corn/Flour Tortillas w/Lime Wedges

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

Prepare the Pork

Preheat your oven to 300°F (150°C). Place the marinated pork in a roasting pan and cover with foil. Roast for about 3-4 hours, or until the pork is tender and easily shredded.

Slow Roast the Pork

In a large bowl, combine the shredded cabbage, minced jalapeño, grated carrot, chopped cilantro, lime juice, and salt. Mix well and set aside.

Make the Slaw

In a small bowl, mix together the sour cream, chopped cilantro, and lime juice. Stir until well combined.

Prepare the Sour Cream

Once the pork is cooked, shred it with two forks. Serve the shredded pork in tortillas topped with jalapeño slaw and cilantro-lime sour cream. Serve with lime wedges on the side.

mexican pork carnitas

Recipe information

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