This was posted a little over 10 yrs. ago, I think on my cooking game (?). by Terrttx in Houston, Tx.
Homesick Texan Carnitas
3 lbs. boneless pork shoulder or butt, cut into 2" cubes
1/2 cup orange juice
1/4 cup lime juice
4 cloves garlic, peeled and crushed
1 tsp. ground cumin
1 tsp. Kosher salt, plus more to taste
Corn tortillas, for serving, plus Avocado slices, chopped cilantro and fixing of your choices (like pickled jalapenos, onions, lime wedges, coleslaw).
Place the pork in a large Dutch oven or heavy pot. Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for 2 hours. DON'T TOUCH THE MEAT.
After 2 hrs., increase the heat to medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, turning pieces GENTLY, only as needed.
When pork has browned on both sides, it's ready. Adjust seasonings to taste and serve on warmed tortillas with fixings.
Source: Smitten Kitchen - The Homesick Texan Cookbook- Lisa Fain
Homesick Texan Carnitas
3 lbs. boneless pork shoulder or butt, cut into 2" cubes
1/2 cup orange juice
1/4 cup lime juice
4 cloves garlic, peeled and crushed
1 tsp. ground cumin
1 tsp. Kosher salt, plus more to taste
Corn tortillas, for serving, plus Avocado slices, chopped cilantro and fixing of your choices (like pickled jalapenos, onions, lime wedges, coleslaw).
Place the pork in a large Dutch oven or heavy pot. Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for 2 hours. DON'T TOUCH THE MEAT.
After 2 hrs., increase the heat to medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, turning pieces GENTLY, only as needed.
When pork has browned on both sides, it's ready. Adjust seasonings to taste and serve on warmed tortillas with fixings.
Source: Smitten Kitchen - The Homesick Texan Cookbook- Lisa Fain
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