Mexican carnitas


3-4 lb boneless pork blade or shoulder roast cut into 1″ cubes
6 garlic cloves minced
1/2 cup cilantro chopped
1 tsp salt
pepper to taste
3 large oranges divided

1 large lemon
oil for frying
warm tortillas
shredded cheese

How to prepare

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 lemon over the meat. Slice the remaining oranges and place over the meat. Cover and bake at 350

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