Crispy Pork Carnitas
  • 4-5 lbs. BONELESS PORK SHOULDER (or PORK BUTT), cut into 2-inch cubes, fat left intact
  • ¾ cup ORANGE JUICE
  • ¼ cup LIME JUICE (from about 2 to 3 limes)
  • 4 cloves GARLIC, peeled and crushed
  • 2 teaspoons GROUND CUMIN
  • 2 teaspoons KOSHER SALT, plus more to taste
  • To make the tacos: corn tortillas, cheese, bagged cole slaw or shredded lettuce, lime wedges, diced avocado and salsa verde
  1. Put the pork in a large pot or dutch oven. Add in orange juice, lime juice, garlic, cumin and salt. Fill the pot with just enough water to cover the pork.
  2. Heat to a boil and reduce heat to a simmer. Cook for 2 hours without stirring.
  3. Turn the heat to medium-high heat and stir often while the liquid starts to evaporate. You can continue cooking for 45 minutes until all of the liquid has evaporated and the meat begins to crisp. Use a tongs to turn often.
  4. Alternatively, you can heat a cast iron skillet and place some of the meat in it and cook until crisp.
  5. Serve in corn tortillas with desired toppings.
Recipe by Crumbs and Chaos at