Carnita Tacos
Author: 
 
Ingredients
  • 4-6 lbs. bone-in pork shoulder
  • 2 tablespoons canola oil
  • 1 lime, juiced
  • 1 orange, juiced
  • 1 teaspoon chile powder
  • 1 teaspoon ancho chile powder
  • 2 bay leaves
  • ½ teaspoon cumin
  • 3 cloves garlic, thinly sliced
  • 1 medium onion, chopped
  • Kosher salt
Instructions
  1. The night before- Cut pork shoulder into 3-4 inch pieces, trimming off the excess fat. Sprinkle pieces of the the pork with kosher salt and stick in a large sealable bag to refrigerate overnight.
  2. The day of- Preheat your oven to 350°F.
  3. In a large Dutch oven or pot heat oil over medium-high heat. Sear pork pieces on all sides about 2-3 minutes on each side. You may need to do this in 2 parts to lay all the pork pieces down flat. Remove the browned pork to a plate.
  4. In a 1 cup measuring cup squeeze a lime and orange and fill remaining cup with water. Pour into the Dutch oven and scrape the brown bits off the bottom. Add in chili powders, bay leaves, cumin, garlic, onions, and a pinch of kosher salt to the liquid. Return the pork back into the pot and then add water so that ⅔rds of pork is covered.
  5. Place in oven to cook for 2½ to 3 hours without a lid. Turn the pork a few times during the cooking time. The pork is cooked when most of the liquid is gone and pork falls apart easily with a fork.
  6. Shred the pork with two forks. Return pork back to the oven and cook until pork crispy and caramelized. This will take 15-20 minutes.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/05/carnita-tacos/