Carnitas

Name: Carnitas
Ingredients: 3 lbs boneless pork shoulder or 3 lbs country-style pork ribs; 6 garlic cloves, halved; 1 orange, zest of (cut into wide strips using a vegetable peeler-if orange is not organic, make sure to scrub off the t); 3/4 cup fresh orange juice; sea salt; 1 tablespoon canola oil (optional) or 1 tablespoon safflower oil (optional); 12 corn or 12 flour tortillas, warmed; guacamole; salsa fresca; refried beans

10 ingredients

3 steps

Ingredients

3 lbs boneless pork shoulder or 3 lbs country-style pork ribs
6 garlic cloves, halved
1 orange, zest of (cut into wide strips using a vegetable peeler-if orange is not organic, make sure to scrub off the t)
3/4 cup fresh orange juice
sea salt
1 tablespoon canola oil (optional) or 1 tablespoon safflower oil (optional)
12 corn or 12 flour tortillas, warmed
guacamole
salsa fresca
refried beans

Directions

1

Cut off any big pieces of fat from the pork and put them into a wide, heavy saucepan or frying pan. Cut the pork into strips about 1 1/2 inches long and 3/4 inch wide. Add the pork to the pan with the garlic, orange zest, orange juice, and 2 teaspoons sea salt. The meat should be in a single layer, if possible. Add water to barely cover the meat and bring to a boil over medium heat. Reduce the heat to medium low, cover partially, and cook, stirring occasionally, until all of the liquid has evaporated, about 1 hour. If the meat is not yet fork tender, add a bit more water and continue cooking.
2

Uncover the pan and continue cooking the pork until all the fat is rendered and the meat is browning in the melted fat, 10-15 mintues longer. There is usually enough melted fat in the pan, but if necessary, add the 1 tablespoon oil. When the meat is brown and crisp, using a slotted spoon, transfer it to a colander and let any excess fat drain away.
3

Immediately transfer the pork to a warmed serving bowl. Accompany with the warm tortillas to make tacos: slather each tortilla with the guacamole and the salsa. Serve with the refried beans and or rice on the side.