Mexican Carnitas

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Mexican Carnitas

Post  justmecookin on Fri Aug 06, 2010 10:12 am

Mexican Carnitas

1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 1-inch cubes
6 large garlic cloves, minced
1/2 cup fresh cilantro leaves, chopped
1 teaspoon salt
Pepper to taste
3 large oranges, divided
1 large lemon
Oil for frying
12 to 16 flour tortillas (8 inches), warmed
Optional toppings: shredded cheddar cheese, salsa and guacamole

Place meat in a medium-size roasting pan. Sprinkle with garlic and cilantro. Season with salt and pepper. Squeeze the juice from one orange and the lemon over the meat. Slice the remaining oranges and place over the meat.

Cover and bake at 350 for about 2 hours or until meat is tender. With a slotted spoon, remove meat and drain well on paper towels. Heat a small amount of oil in a skillet and fry meat 1 lb. at a time until brown and crispy. Serve warm in tortillas with toppings of your choice. Makes 12-16 servings.

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