Carnita's Make me happy

    

This recipe is a mix and match from several recipes from Pinterest and Youtube. after a few years of trying different recipes I have pulled the best out of each one, this is what I came up with... and to me this recipe is amazing. So try this recipe and adjust to your taste, but most importantly Enjoy!!

This recipe will feed a lot of people or just make several meals for a family of two we will have two dinners and I will have carnitas and eggs all week... Great for get together also add some beans, rice and warm tortillas...  or do a taco bars complete with fresh Pico.....  or a brunch with beans and fried eggs and yes a fresh warm tortilla....... Enjoy!!

Recipe

3 pound pork butt or loin roast, cut into 2 inch cubes 

1 1/2 tsp salt 

3/4 tsp pepper

5 garlic cloves smashed and peeled 

1/5 tsp ground cumin

1 medium onion. peeled and halved 

2 bay leaves 

1 tsp dried oregano 

2 Tb fresh lime juice 

2 C water 

1 large orange, juiced and keep the spent halves

1 tsp chicken better than bouillon 

1/2 cube butter.


            Preheat oven to 300 degrees F

• 
  Juice 1 orange and one lime in to a 2 up glass or bowl fill with enough water to make about 2 cups liquid, add one tsp better than bouillon chicken to liquid and stir well, or you can use powdered bouillon. Set liquid a side.
  
  Cut meat in to large chunks remove any bones trim grey skin and gristle. Reserve bone and thick fat to cook with meat, In a hot pan with oil sear meat on all side. doing small batches. Transfer to a oven safe pan after each patch is seared.
  
  When all meat is seared, add spices, cut orange peel in quarters put on top of meat, quarter onion place on meat pour liquid over the top, cut up butter and place over top of meat. Make space for the bone and fat, if you have a bone. Place to one side so they can easily be discarded. Place lid on pan and cook. 1.5 hours or until for tender.
  
  
  
  Remove the pot from the oven. Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined sheet pan, discard bone and fat. See Notes for cooking ahead.
  
  Discard everything from the pot except for the cooking liquid. Place pot over high heat on the stove and boil until it thickens and syrupy. You should have about 1 C of liquid remaining when it is finished.
  
  While liquid is reducing shed meat into chunky pieces.
  
  Once liquid is reduced, poor it over meat, Place oven rack in the middle of the oven and broil until the edges are browned, turn meat once and brown again... serve hot or store in refrigerator up to 1 week.
  
  Enjoy with eggs for breakfast, as tacos with fresh Pico (recipe below), burritos or just with beans and rice...
  
  
  
  
  
  
   
  Notes:
  
  
  If not serving right away place meat and juice in a bowl with lid or cover with plastic wrap and let cool a bit then put in the refrigerator.
  
  To reheat the whole batch spread meat and juice on a sheet pan and heat in oven at 300 degrees about 10 min then remove from over break up cubes of meet with two forks. place meat in middle of over on broil for about 5 min on each side.
  
  To reheat a small bit take out what you need for a meal heat in a medium hot pan with butter and a bit of the liquid break up as it heats, do not over cook...
  
  
  Fresh Pico
  
  2 Roma tomatoes de seeded, 1/2 cup chopped onions, 1/4 cup chopped cilantro, 1/4 tsp Tajin mix well, chill and serve. will stay fresh for a day or two in the fridge.
  
  You can use lime juice and chili powder but I find the lime juice makes my pico get soggy fast...