Such a simple recipe resulting in so much flavor! Carnitas (which translates "little meats") may take a few hours to cook, but everyone in the family loves to eat them. Adding all sorts of toppings, they're sort of like a Mexican pizza, using a corn tortilla as the base. I love the tang of lime in this recipe and the barely-there orange is just right. Serve these with slaw, avocado, salsa, limes, tomatillos..... even sour cream. Any way you want, but I personally love the simplicity of a nice hot and crunchy corn tortilla with the caramelized pork on top, letting that pork flavor shine through. Even better the next day.
A combination of recipes
3 pounds pork butt, with plenty of fat, cut in 2 inch cubes
1 cup fresh orange juice
1/4 cup fresh lime juice
3-4 garlic cloves, peeled and minced
1 teaspoon cumin
1 1/2 teaspoons salt
In a large Dutch oven, mix the pork, both juices, garlic, cumin and salt. Add enough water to just cover the meat. Bring to a boil and then reduce to simmer. Simmer without stirring for 2 hours.
Then, raise the heat to medium high and cook another 45 minutes, stirring frequently so the meat doesn't stick to the bottom of the pan. Most of the liquid will evaporate and all that's left is pork fat. Brown the carnitas in the fat until caramelized. Serve over a corn torilla with any fixings you like.