Pork Carnitas, 'Nuff Said

A dish originating from Michoacan that means ‘little meats’. My recipe is certainly not traditional, but dang is it good! 

-1 tablespoon olive oil for searing 

-Around 3 # pork shoulder (or pork butt) cut into 3-4” cubes

-1 1/2 tablespoon garlic powder

-1 tablespoon chili powder

-salt and pepper - to taste, but be generous people!

-1/2 tablespoon smoked paprika

-1/2 tablespoon oregano

-1/2 tablespoon cumin

-1 cup beer - I used Upslope Brown Ale

-1/2 cup orange juice

-3 tablespoons lime juice - preferably fresh squeezed

-2 bay leaves

Season pork generously with salt and pepper. Mix in garlic powder and chili powder.

Heat oil over medium-high heat in large pot or dutch oven and sear pork on all sides - do in batches so you don’t crowd the meat.

Place pork into crock pot and add paprika, oregano, cumin, beer, orange juice, lime juice, and bay leaves.

Cover and cook on low for 8 hours - take the lid off for the last hour to help evaporate liquid.

Transfer to sheet pan or cutting board and shred randomly (it’s ok to leave some bigger pieces).

Broil pork until you start to see new color and crust developing - we’re looking for a few crunchy edges all around the pan

Serve with grilled or fried tortillas, avocado, pickled onions, lettuce, cheese, and whatever other fixin’s you desire!