Orange Cumin Pork Carnitas
Pork shoulder braised until fork-tender with orange, cumin and oregano, then crisped in the pan. Pile it into warm tortillas with radish and lime.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 2 hr 50
- Serves
- 6
The pork keeps in the fridge for 4 days in its juices, and the crisping step takes only a few minutes, so it’s a good one to make ahead. Most corn tortillas are just corn, lime and salt, but glance at the label.
Method
-
Heat the oven to 325°F. Toss the pork with the salt, cumin, oregano and pepper.
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Add the pork to a Dutch oven with the garlic, orange juice, squeezed orange halves, lime juice and bay leaves. The liquid should come about halfway up the meat.
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Bring to a simmer on the stove, cover and braise in the oven for 2 to 2 1/, until the pork shreds easily.
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Discard the orange halves and bay leaves. Shred the pork with two forks and stir it into the pot juices.
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Heat the olive oil in a large skillet over medium-high heat. Spread the pork in a single layer with a few spoonfuls of juice and cook without stirring for until browned and crisp on the bottom. Stir and repeat once more.
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Serve in warm tortillas with cilantro, radish and lime wedges.
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