Carnitas

• servings: 6 servings
• active time: 5 minutes
• total time: 1 hour

Ingredients

• 1 (4-5 pound) lean boneless pork roast, cut into 2-inch chunks (with excess fat trimmed off)

• fine sea salt and freshly-cracked black pepper

• 1 tablespoon avocado oil or olive oil

• 1 batch mojo sauce (see below)

• for serving: chopped fresh cilantro, diced white or red onion, and/or fresh salsa (I used the pineapple salsa recipe included below)

• 1 cup beer (or chicken stock)

• 6 cloves garlic, minced

• 1/2 cup fresh orange juice

• 1/4 cup fresh lime juice

• 1 tablespoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon fine sea salt

• 1/2 teaspoon freshly-cracked black pepper

Directions

1. In a medium mixing bowl, whisk together the mojo sauce ingredients until combined. Set aside until ready to use.

2. Season pork chunks on all sides with salt and pepper.

3. In a Dutch oven, saute pork

4. Pour in the mojo sauce, and toss briefly to combine with the pork.

5. Simmer until pork is tender

6. Shred the pork with two forks.

7. Then transfer it with a slotted spoon to a large baking sheet.

8. Spoon about a third of the leftover juices evenly on top of the pork and toss to combine.

9. Broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up.

10. Remove the baking sheet from the oven, then half of the remaining juices evenly over the pork and toss to combine.

11. Broil for an additional 5 minutes to get the meat even more crispy.

12. Sprinkle with chopped fresh cilantro, then serve warm in tacos, burritos, or rice bowl