You wouldn't believe how easy this recipe is! With quality ingredients, this dish is a crowd pleaser, or maybe it was the Patrone margheritas. . . If you're in the LA area you simply must get your meat from
Harvey Guss on Ogden at Fairfax. This second-generation butcher keep the mom and pop feel while supplying all of LA's top restaurants with delicious cuts of meat. Just call ahead and place your order for pick up. The pork shoulder we bought for the carnitas was OUT OF THIS WORLD and didn't break the bank either. And there is no other place to get your corn tortillas unless you make them yourself than at Lotteria at the Grove on Fairfax and 3rd. They make them right there in front of you fresh, fresh, fresh. As side dishes I served cumin oregano-spiced grilled asparagus, leeks, scallions, and zucchini, and an arugula salad with roasted corn, queso fresco, Persian cucumbers, and Creamy Lime Cilantro Avocado Dressing. Dessert was Frozen Mexican Hot Chocolate with Mint Whipped Cream. Email me if you want those recipes! Here is a step by step on how to create these killer carnitas.
Brown
Braise and Shred
Assemble
Serves 12
Ingredients:
1 medium white onion, diced
4 green jalapenos, minced
3 cups Orangina soda
5 ¼ lbs. pork shoulder
2 tbsp. ground cumin
2 tbsp. fresh oregano leaves
2 tbsp. vegetable oil
24 corn tortillas
1 bunch cilantro
Method:
Preheat oven to 300 degrees. Heat a large skillet on high. Add vegetable oil and brow pork on all sides. Place browned pork in a large dutch oven, or any heavy oven-safe pot with a lid. Saute the onions, jalapenos, cumin, and oregano in the same skillet where the pork was browned for about 5 minutes. Transfer the onion mixture to the bottom of the dutch oven and add Orangina soda. Braise (cook on low heat for a long time) for 3 ½ hours. Remove from oven and allow to cool for 20 minutes. Shred and return to sauce and heat though before serving either stove top or back in the oven. Serve with warm corn tortillas and garnish with cilantro.
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