Carnitas can be cooked in a variety of methods, all originating in different parts of the southwest and Latin America. My favorite is the San Antonio method. Fewer ingredients, quality meat, not too much work, and freakin delicious.
This recipe will serve about 8 people (or two runners) and cost about $20.
~3 lb good pork butt (which is actually the shoulder)
3 cups orange juice
1 cups water
Cut pork into large chunks. Add them to a large pot with OJ, H20, and salt.
Bring to a boil and simmer uncovered on low for two hours. Do not touch the meat.
After two hours, turn heat up to HIGH and cook until water has evaporated and fat is rendered. It’s OK to stir it a few times.
When it’s done, shred the meat with two forks and place on a tinfoil-lined cookie sheet. Broil in the oven for 3 or 4 minutes if you like it crispy.
Serve with limes, cilantro, small tortillas, and a fresh salsa.
Beer recommendations: Lagers and pilsners.