Carnitas make a great filling for your tacos, tortas and burritos. They are chewy with crispy pieces on the outside. Carnitas are also tasty alone or with a little crema and salsa.
Prep Time: 15 minutes
Cook Time: 3 hours
Ingredients:
- 3 lbs pork (shoulder or butt)
- 5 cloves of garlic, peeled
- 1 bay leaf (laurel)
- 1 onion, peeled and quartered
- 3 cups orange juice
- Broth to cover meat
- Lard or oil for frying
- salt to taste
Preparation:
In a large saucepan, brown the pork on both sides. Carefully add in the orange juice, then add broth to cover meat. Add in garlic, bay leaf and the onion. Bring the liquid to a boil then turn it down to a simmer for 2 1/2 hours.
Remove pork from liquid and pull apart into chunks, discard any excess fat or bones. Lightly salt pork chunks.
Heat lard or oil in a large frying pan and fry the chunks of pork for 2-3 minutes until brown and crispy on the outside.
Serve immediately.
