Ingredients
3 Lb Lean Pork Shoulder or Butt (Cut into large pieces.)
1 Can Orange Juice Concentrate
3 Tbs Ground Cumin
3 Tbs Oregano
1 Doz Cloves Garlic Chopped
4 Ea Bay Leaf
2 Tbs Chef Spice = Equal Parts of Granulated Garlic, Granulated Onion, Pepper & Salt
3 Cups Water to use as needed to keep the roasting pan from drying out!
Method:
Set aside Pork and Chef Spice.
Place the Concentrate & Herbs in a large bowl or zip-lock bag and mix well. Add to this marinade the pork pieces and toss together well. Let the marinated pork sit for several hours or over night.
Remove the pork pieces from the marinade to a roasting pan and set the remaining liquid aside for later. Place the pork uncovered into a 375 oven with 1 cup of water and cook it for one hour. When the meat is brown, turn it over, pour the marinade over it and sprinkle the meat with half the Chef Spice. Put the meat back into the oven and cook it for another half hour. Turn the meat again, making sure to baste it with the pan drippings( add water if needed) and add the remaining Chef Spice. Cover the meat tightly, with foil and place it back in the oven for one hour. Don't let the pan cook dry; check it from time to time and add water if needed the bottom of the pan the keep it from burning.
Remove the meat from the oven and check it for tenderness, it should be fork tender. If the meat is not tender return to the oven for more cooking. When it is tender, place the meat in a warm place to rest about 10 to 15 minutes. Remove the meat to a bowl and shred it by using a masher, a fork or your hands and keep it warm. Place the roasting pan over the burner, discard the bayleaf and make a quick pan sauce by reducing the juices. Make sure to scraping the pan and add water if pan it is too dry dried out. Pour the reduced pan drippings over the meat and toss the mixture together.
Serve the Carnitas with fresh salsa and hot tortilas or as a taco filling!
Makes 2 Lbs cooked meat or 8 portions.
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Main Ingredients:Pork ShoulderTags: Pork Shoulder