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Ingredients:
- 3–4 pounds boneless pork shoulder
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- 2 limes, zested & juiced (1/4 cup juice)
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- 1–2 tablespoons olive oil
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- 8–10 cloves garlic, sliced in half
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- 2 large yellow onions, cut in to chunks
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- 2 large navel oranges, zested & juiced (1/2 cup juice)
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Directions:
- About 30 minutes before you’d like to begin cooking your carnitas, pull the pork shoulder from the refrigerator to warm to room temperature. Using a sharp paring knife, carefully cut deep slits into all over the pork shoulder, then insert sliced garlic into each pocket. Season the pork shoulder generously with 1 heaping tablespoon kosher salt & ground black pepper.
- Add the olive oil to a large, heavy-bottomed pot with a lid over medium-high heat. Once the oil is hot & shimmering, carefully add in the prepared pork. Cook for 3-4 minutes per side until browned. Remove the pot from the heat.
- Nestle the onions around the seared pork shoulder. Sprinkle the orange zest, lime zest, ground cumin, & dried oregano over top. Place the bay leaves over top. Pour the orange juice, lime juice, & beer into the pot.
- Return to high heat to bring the pot to a boil. Reduce heat to low to maintain a steady simmer. Cover & simmer for 3-4 hours, until the carnitas are fall-apart tender.
- Shred and serve with tortillas, onions, and cilantro.
Thanks to our friends at Plays Well with Butter for this recipe!