Homestyle Pork Carnitas

Happy Tuesday all!!!! I hope you are enjoying the start of your week! If you are anything like me right about now I am lusting after fall weather and ALLLL the pumpkins!! It has been SO dang hot here in Texas..like torturously hot!! So I have been counting down the days until October which officially ( in my book) counts as pumpkin season :) 

Because I am so ready for fall I have been making some of my comfort foods that can easily be interchanged in the crock pot OR the dutch oven. They are mostly foods that slow cook ...so very tender meats, savory sauces..just comforting. Perfect for when the weather starts to chill down a bit. 

This Pork Carnita recipe is truly one of our favorites!!! I love it because you can serve it in tacos with all of your favorite toppings or you can eat it on top of black beans and rice ( sort of like a bowl style). Any way this is such a delicious meal to serve and also FEEDS PLENTY! If you are cooking for a crowd this is a wonderful Go - To recipe!

Ingredients:

1 orange 

1 lime 

pork carnitas ( or you can take a boneless pork butt and chunk it into 1 inch thick slabs)

salt and pepper

oregano ( dried)

2 cups water

cumin

1 yellow onion sliced

bay leaf

Method:

Start by dumping all of these ingredients into a large dutch oven. Coat the pork well with the seasonings and be sure and coat them with all of the juice. Leave the entire orange in with the pork as well as the lime. Slice the onions and layer them all over. Add in the cups of water and bring everything to a slow simmer. Pop the lid on top of the dutch oven and then place inside a 300 degree oven for 2 hours. 

layer a baking sheet with some foil, and lay each piece of pork out on the baking sheet.  Allow what's left of the juice to simmer down and caramelize a bit on the stove over medium high heat- about 20 minutes. you should have about a cup of liquid once you are finished. Shred the pork a bit and then pour the liquid on top of the pork. Broil for about 5-8 minutes on high in the oven. 

Serving Suggestions:

*Stuff inside a corn tortilla and top with chopped cilantro, sliced avocado, and mexican cheese

*Serve on top black beans and rice with chopped cilantro 

* Serve on top sautéed veggies