Ingredients
- 2 lbs. Pork Shoulder, boneless, cut into 2-inch chunks
- 1 Onion, quartered
- 4 cloves Garlic, smashed
- 1 Orange, juiced
- 1 Lime, juiced and zested
- 2 Tbs. LifeSpice Carnitas Seasoning
- 1 Bay Leaf
- 2 Jalapeno Peppers
- 1 cup Chicken Broth
- 2 Tbs. rendered pork fat
Method
- In a large pot or Dutch oven, combine the pork shoulder chunks, onion, garlic, bay leaf, lime zest, jalapeno peppers and carnitas seasoning.
- Pour in the orange juice, lime juice, and chicken broth. The liquid should cover about half of the pork. If needed, add more broth or water.
- Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cover the pot and let it cook gently for about 2 hours, or until the pork is tender and easily falls apart.
- Once the pork is tender, remove it from the pot and shred it using two forks. Discard the bay leaf. Skim the rendered pork fat from the top of the liquid and reserve.
- In a large skillet, heat the reserved pork fat over medium-high heat. Add the shredded pork in batches, allowing it to crisp up on the edges. Stir occasionally to get an even crispiness.
- Serve the carnitas in warm tortillas with your favorite toppings like salsa, guacamole, cilantro, pickle onions onions, and a squeeze of lime.
