Ingredients

The following ingredients have 12 Servings
  • 4 lbs boneless pork shoulder ((Cut into 4-inch chunks and trimmed of excess fat. Keep the skin if you can get it!))
  • salt
  • 2 tablespoons oil
  • 1 teaspoon cinnamon
  • 2 teaspoons chili powder
  • ½ teaspoon cumin
  • 2 bay leaves
  • 5 cloves garlic ((sliced))
  • 1 small head red cabbage ((shredded))
  • 1 small orange ((juiced and zested))
  • olive oil
  • flour or corn tortillas ((toasted))
  • chopped avocado
  • cilantro
  • queso fresco
  • lime wedges

Instruction

  • Rub the pork thoroughly with salt. In a large ovenproof pot or Dutch oven, heat the oil over medium high heat and sear the pork in batches until it’s browned on all sides.
  • Preheat the oven to 375 degrees. Add all the pork back into the Dutch oven, along with the spices, bay leaves, and garlic, and cover the meat 2/3 of the way up with water. Cover and bring to a boil on the stove. Once boiling, place the Dutch oven into the oven uncovered. Cook 3 ½ to 4 hours, checking the pork every hour (give it a stir and add more water if the pot starts drying out), until the pork is tender and falling apart.
  • Toss the shredded cabbage with orange juice, orange zest, olive oil, and salt to taste. To serve, take a toasted tortilla shell and add some of the carnitas, cabbage slaw, avocado, cilantro, and queso fresco. Serve with a squeeze of lime.