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Ingredients
1x
Carnitas
- 3 pork shoulder, cut into large chunks
- 1 kosher salt
- 1 cumin
- 1 dried oregano
- 4 garlic cloves
- 1 orange, juiced
- 1 lime, juiced
- 1 water
Pickled Onion
- 1 red onion, thinly sliced
- 1 white vinegar
- 1 hot water
- 1 sugar
- 1 salt
Serving
- 12 corn tortillas
- cilantro
- lime wedges
Instructions
Combine onion, vinegar, hot water, sugar, and salt. Let pickle at least 30 minutes.
30 minSeason pork with salt, cumin, and oregano.
Place pork, garlic, orange juice, lime juice, and water in a Dutch oven.
Cover and cook at 325F approximately 2 1/2-3 hours until fork-tender.
180 minShred pork.
Spread pork on a sheet pan with some cooking juices.
Broil briefly until edges become crisp.
Warm tortillas.
Fill with carnitas.
Add pickled onion and cilantro.
Serve with lime.
Part of:Dump Casseroles
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