Juicy pork is cooked in its own juices and served with corn tortillas.
Cook: 3 hours
Serves: 12Save Share
2 lb Boneless Pork Shoulder
1 T Sea Salt
2 tsp Granulated Garlic
1 tsp Red Pepper Flakes
1 cup Fresh Orange Juice
or 1 cup Bottled Orange Juice
Place pork into a non-reactive bowl or container. Sprinkle salt, granulated garlic and red pepper flakes over meat. Add orange juice. Mix well, so the marinade coats all the pieces. Refrigerate, covered, at least 4 hours or overnight.
Heat a large heavy-duty pot or Dutch oven. Add marinated pork and liquids. Add about 3 cups water. Bring to a boil, then reduce heat to simmer.
Simmer, uncovered, over low heat 2 hours. Skim off foam that accumulates at the top, but otherwise do not disturb the meat.
After 2 hours, increase heat to boil off liquid. This should take about 45 minutes. Occasionally stir meat so that it doesn't stick and burn at the bottom of the pot. The meat will begin to break apart and will brown in the rendered fat which is the key to this recipe. The result is tender juicy carnitas.