A Party In my pantry

Being in south Florida, we get some really good carnitas. I have to say though, this recipe is better than most restaurants. Created by my aunt’s nephew on the other side of the family, we were fortunate enough to be served these last summer in her home. They are SO GOOD. They are a go-to recipe in our household now. You can eat them straight out of the pot, as my daughter likes to do, or wrap them up in a flour tortilla with your favorite toppings. Suggestions for toppings are below in the ingredients. If you have other topping ideas, please let us know in the comments!

Note: I ask the butcher to chop the pork!

INGREDIENTS 

• 2-3 lbs of pork shoulder, cut into 2 inch chunks
• 2 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon kosher salt
• Red pepper flakes to taste
• 3 tablespoons avocado oil (olive oil works too)
• 3-4 garlic cloves smashed or minced
• 1 cup orange juice
• ½ – 1 cup chicken broth or water
• 2-3 limes, juiced (plus more for garnish)
• Flour Tortillas
• Toppings, such as pico de Gallo, queso fresco or cotija cheese, sour cream, slices of fresh mango or peaches, pickled red onions, stone fruit salsa (such as cherry, peach or mango), guacamole or fresh avocado, cilantro, jalapeño, lettuce

PREPARATION 

Preheat oven to 350 degrees. Mix chili powder, cumin, red pepper flakes and salt together. Toss on pork and let sit briefly while oil heats up. Heat oil in heavy bottom dutch oven. Once hot, brown pork on all sides. You’ll likely need to do this in batches, and it takes longer than you think. Once all pieces are nicely browned on all sides, add in the rest of the pieces. Toss in garlic and stir. After about 30 seconds, add the orange juice and lime juice-add as much chicken broth so that the meat is just poking out of the top of the liquid.

Transfer to the oven to cook for 2-4 hours. Note: you’ll need to check the oven after a couple of hours and add liquid as needed. Once tender, remove from oven and shred meat in a bowl. Pour desired amount of remaining broth on top to keep meat moist.

Spread the shredded meat out in a single layer on a foil-covered baking sheets. Place the meat under the broiler for 3 minutes until the ends get nice and crispy, take it out, and toss it with some of the leftover juices in the dutch oven. Pop it back under the broiler for 3 more minutes, and then toss it with some more juices and fresh squeezes of lime juice.

Warm the flour tortillas and fill with the carnitas and your favorite toppings.