Carnitas

Print

Ingredients

• 3 lb boneless pork shoulder, or 5lb bone-in
• ½ c orange juice (3 oranges)
• ¼ c lime juice (6 limes)
• 10oz chipotle salsa
• water
• cilantro
• cotija
• corn tortillas

Instructions

1. Step 1

   Cut pork shoulder into 2" cubes. Salt liberally.

2. Step 2

   Place pork shoulder in large dutch oven with juices and salsa. Add enough water to barely cover the meat.

3. Step 3

   Bring to boil, reduce to med-low (heat at 2 or 3 on dial) and simmer for 2 hours with lid on.

4. Step 4

   Turn heat up to med-high, cook for 45 minutes uncovered, stirring occasionally, until all liquid is evaporated.

Tags

• Entree