Slow Roasted Pork Carnitas

• Gluten free

• Meat

  • 3 lb Pork shoulder, boneless roast

• Produce

  • 2 Bay leaves
  • 4 cloves Garlic
  • 1 tsp Mexican oregano
  • 1/2 cup Onion
  • 4 Oregano, springs fresh

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Drinks

  • 1/2 cup Orange juice

• Liquids

  • 2 cup Water

Found on yourhomebasedmom.com

Description

Ingredients

• 3 lbs. boneless pork shoulder roast, cut into 1½ inch pieces
• 2 Tbs. vegetable oil
• ½ C chopped onion
• 4 cloves garlic, minced
• 2 C water
• ½ C orange juice (reconstituted)
• 4 springs fresh oregano
• ½ tsp salt
• 1 tsp Mexican Oregano
• ¼ tsp. red pepper flakes
• 2 bay leaves
• 1 Tbsp oil for frying

Directions

• In a 4-5 qt. dutch oven or heavy pan cook meat in 2 Tbsp oil. Single layer at a time. Turn to brown evenly on all sides.
• Remove meat and add in onion and garlic, cook until onion is tender.
• Return meat to pan and add in water, orange juice, fresh oregano, salt, dried oregano, red pepper and bay leaves.
• Bring to a boil and reduce heat. Simmer covered for 2 hours. Check to make sure liquid doesnt totally evaporate. Add additional water if needed.
• Then remove lid and simmer an additional 20 minutes uncovered or until liquid evaporates. Stir occassionally.
• Remove fresh oregano and bay leaves.
• When ready to serve heat 1 Tbsp oil in a frying pan and add carnitas in single layer. Cook until meat begins to get crispy around the edges.