Carnitas for Cinco de Mayo.....Better late then never!

Carnitas are by far one of our favorites to order in Mexican restaurants.  However, our tries at duplicating them at home have always been less than stellar....and not worth repeating.    When I came across this recipe from Cook's Country (the cousin show to America's Test Kitchen),  I thought we might as well give it a try.   So, I stocked it away until Cinco de Mayo came around.

I doubted whether the meat would be tender or flavorful, but it was both of those things, and much more.  Mr. S, commented that it was better than a restaurant!  I guess we have a new tried a true carnitas recipe.  It may be 10 days after Cinco de Mayo, but these carnitas are worth the weight!

Ingredients:

• 4 pounds boneless pork shoulder, cut into 2" cubes
• 1½ tsp. salt
• ¾ tsp. black pepper
• 1 tsp. cumin
• 1 onion, peeled and halved
• 2 bay leaves
• 1 tsp. dried oregano
• 2 tbsp. fresh lime juice
• 2 cups water
• 1 medium orange, juiced plus the juiced halves.

Directions:

1. Adjust oven rack to middle lower position and preheat oven to 300 degrees.
2. Combine all the ingredients in a large Dutch oven and bring mixture to a simmer over medium-high heat, uncovered.
3. Once the mixture has come to a simmer, cover and place in oven and cook for 2 hours, or until the pork falls apart when prodded with a fork.
4. Remove the pot from oven when done cooking, turn the oven to broil.
5. Line a jelly roll pan with aluminum foil. With a slotted spoon, scoop out the pork and place it on the foil lined pan. Discard everything in the Dutch oven except for the liquid.
6. Place the Dutch oven on the stove over high heat and boil until liquid is thick and syrupy, about 20 minutes. I noticed that it won't look thick and syrupy until you take it off the heat. So after 20 minutes, remove from heat, and you should see that your liquid has nicely thickened up.
7. While the mixture is thickening, use two forks to shred the pork. When the mixture has finished thickening, place pork back into pot and gently toss pork in the liquid trying not to break up the pork even more.
8. Place the pork back on the lined baking pan and place in the oven under the broiler for 5-8 minutes, then flip the pork and let brown on the other side for another 5-8 minutes. (Watch it carefully so it doesn't burn)
9. Serve immediately!  We served our in tortillas (corn and wheat are our favorite) with shredded lettuce, tomatoes, fresh corn, guacamole, salsa, queso fresco, and cilantro!  We made a black bean, corn, and avocado salad on the side.

1. 
   
   
   
    Don't forget your margaritas!

Source:  Cooks Country