Team Dinner Pork Carnitas

Russ invited his company teammates for dinner at our house tonight. When the date was picked we didn’t know that Duke would be playing basketball at the time of the dinner. I decided to have a taco bar for dinner so that it could keep until the game was over. In planning what to have I put on the bar I chose pork Carnitas. Although I have never eaten it anywhere else I liked what I read in various recipes.

As is the case in all my cooking, once I had read a few recipes I set them aside and went about ad-libing. I have no idea if they turned out very authentic, but then were yummy.

4 lb pork shoulder with plenty of fat (often called Boston butt) cut into 2 inch cubes

1 10 oz. bottle of mango juice

Juice and zest of an orange

Juice and zest of a lime

2 T. Ground cumin

2 T. Oregano

3 cups chicken stock

Salt and pepper

Put everything in a Dutch oven and set on a medium heat and bring the liquid to a simmer. Let the pot stay uncovered on the stove for three hours. If the liquid runs out before the time is up add some water.

At the three hour point the liquid should be gone and now the pork should start to brown in the fat that has rendered from it. You need to stir it every three to four minutes so it does not stick. Cook the pork about twenty more minutes, until brown.

Serve with warmed corn tortillas, creama, marinated cabbage, cilantro and any other fixings.



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