ADAPTED from Smitten Kitchen

INGREDIENTS: 1lb of pork butt (apparently it’s actually part of the shoulder), juice of 1 lime, juice of 1 orange juice, 1 teaspoon of salt, 1/2 a teaspoon of cumin, 2 cloves of smashed garlic

DIRECTIONS: Cut pork into 2 inch cubes. Pot in a small pot with lime and orange juice, salt, and just enough water to cover with water. Bring to a boil and then simmer for about two hours. Deb from Smitten Kitchen was able to cook the carnitas for 2 hours and 45 minutes before the water evaporated, but my count was closer to 2 hours. The pork fat should render and after the water has evaporated, the pork should fry in its own fat. 🙂

NOTES: The pork was not that tender, probably due to my quicker cooking time and my high-powered burner, but the flavor was marvelous. 


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