[yumprint-recipe id=’2′]Secret tip: orange juice. Seriously, it makes these carnitas to die for. Yes, you can make carnitas without it, but don’t.

Kitchen equipment:

• Dutch oven or slow cooker

Ingredients:

• 4-5 lbs pork shoulder, chopped into big cubes (you can easily do a bigger roast, just add a little more of all other ingredients. Trust me, you’ll want leftovers)
• 2 large oranges
• 1 tbs chili powder
• 1 tsp cumin
• 1 onion, chopped
• 1 poblano pepper, chopped
• 1 tbs lard
• salt and pepper
• lettuce for wraps
• any other toppings you’d like!
  

Directions:

• If you’re starting with a full pork shoulder, trim the skin and chop the meat and fat into large cubes. 
• Coat the bottom of the dutch oven or slow cooker with lard
• Chop onion and poblano pepper and add to dutch oven
• Add pork shoulder
• Sprinkle on all the spices and toss
• Squeeze orange juice and grate some zest into the dutch oven
• Mix it all together
• Let simmer on low for ~2-3 hours with cover on
• Once the orange juice has evaporated and the fat has rendered, take off the cover and turn up the heat to let the meat crisp up in the fat
• Put meat in a lettuce wrap and add whatever toppings you’d like!