I have a wonderful recipe to share with you today.
I am sure you know how much we love Mexican food-
having grown up in Southern California, it seemed that there was an
authentic Mexican walk-up on almost every corner.
We grew up eating Mexican food
and loving it.
This recipe is excellent, and so delicious.
It takes just a few ingredients and is easy to make,
though it takes a while to cook.
I am sorry-I took a photo of the finished product-fried flour taco shells
filled with the carnitas-but alas! I couldn’t find the photo to post it.
You will have to take my word for it that is a pretty picture when it is finished.
This dish won’t last long!
3 lbs. boneless pork shoulder, or pork butt, cut into 2 inch pieces
1/2 cup orange juice (2-3 oranges)
1/4 cup lime juice (2-3 limes)
4 cloves garlic, minced
1 tsp. cumin
1 tsp. salt
Place all of the above ingredients in a large stock pot.
Cover with water to just barely cover the ingredients.
Bring to a boil.
Reduce to a simmer.
Let simmer, uncovered, for 2 hours.
Do not stir.
Increase heat to medium/high,
stirring occasionally and turning the meat chunks.
Cook for 45 minutes, or until all of the liquid is evaporated.
Let the meat sizzle in its rendered fat until the edges are carmelized and browned.
Adjust the seasoning to taste.
Shred the meat, and serve on warmed tortillas.
Garnish with avocado slices and cilantro.
Be strong and courageous.
The LORD your God will be with you
wherever you go.