An easy dish for a crowd, these carnitas are a slightly sweet accompaniment to your favorite fiery salsas.
By Gladys Rangel Torres, Sous Chef
Omni Scottsdale Resort & Spa at Montelucia, Scottsdale
Ingredients
- 4 pounds pork shoulder
- Salt and pepper to taste
- 1 large white onion, large diced
- 6 cloves garlic
- 2 oranges, quartered
- 2 jalapeños, sliced
- 4 bay leaves
- 3–4 sprigs fresh thyme
- 2 cups orange juice
- 1 can Coca-Cola
Instructions
Heat oven to 325°F. Rub the pork with salt and pepper.
In a hot skillet, sear all sides. Place in an oven-safe dish that is deep enough for the pork to be partially submerged in liquid.
Place all the remaining ingredients over the pork. Add enough water for the pork to be halfway submerged. Cover tightly with foil and cook for 3 hours.
Pull from the oven when the pork is tender enough to shred. Mix shredded pork with pan juices as desired (discard bay leaves and thyme sprigs).
Place shredded pork on a tortilla or tostada and garnish with your favorite toppings.
About this recipe
Gladys Rangel Torres, Sous Chef, Omni Montelucia
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