SLOW ROASTED PORK CARNITAS

Ingredients

3-5 pound pork shoulder, cut into 2” pieces

4 cloves garlic, chopped

1 tablespoon of salt

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon black pepper

1 teaspoon Mexican oregano

1 chipotle in adobo (chopped) + 1 teaspoon of adobo sauce

1/4 cup fresh lime juice

1/2 cup fresh orange juice

1 bottle light beer (I used Corona Light)

1/2 cup salsa

Directions

Place the pork shoulder in a large dutch oven. Rub the chopped garlic all over the pork.

In a small bowl, combine the salt, cumin, chili powder, black pepper, and oregano to make the rub. Sprinkle the rub all over the pork, making sure to get every piece covered.

In a small bowl or measuring up, mix together the lime juice, orange juice, salsa, and chipotle with adobo sauce. Pour this mixture into the dutch oven. Then pour in the beer. *I pour the liquid in on the side of the pot in order to not wash the rub off of the pork.

Bring the pot to a boil. Once boiling, reduce heat to medium-low and simmer with the lid on for 2 hours. The pork should be falling apart at this point. If it’s still tough, let it simmer for another 30 minutes.

Preheat broiler.

Line a rimmed baking sheet with aluminum foil. Place the shredded meat on the baking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until the edges of the pork start to brown.

Remove from oven. Serve hot.