This recipe is simple, but takes some planning because it requires a slow simmer on the stove for a few hours. I usually make it during the winter, but made some recently at my kid’s request. My boys (husband included) like to make carnitas tacos with corn tortillas, salad or shredded cabbage, black beans, avocado, and salsa. I don’t tolerate corn very well so I eat the same meal, but make a bowl or salad.
4-pound pork shoulder cut into 3-4 inch chunks (your butcher can do this for you or you can do it yourself)
Juice of 3 limes
Juice of 2 oranges
2 tablespoons ground cumin
1 bay leaf
1 pinch red chili pepper
1 pinch each of salt and pepper
3 tablespoons chopped cilantro
Place the pork into a pan with a few inches of height around the edges. I like to use my cast-iron skillet. Let the pork brown on one side and then flip to the other side.