I have never made Carnitas before and when I found this delicious citrus themed recipe, I knew I would have to give it a try. Nick and I both love citrus foods and so this carnitas was perfect for us, it turned out delicious and the touch of citrus was perfect. The Carnitas was great as taco meat the first night but the leftover meat was great in a soup I made the following night.
2 lbs. of pork tenderloins or pork shoulder
1 large orange to make 1/2 cup freshly squeezed juice
4 limes to make 1/2 cup freshly squeezed juice
9 cloves of garlic, minced
1/2 tsp salt
1 Tbsp cumin
1 cup beef broth
1. Trim pork of excess fat. Cut tenderloins into four pieces and place each piece on the bottom of the slow cooker. Sprinkle meat with salt, cumin, and garlic; then toss to coat. Pat seasonings onto meat.
4. When meat is cooked, remove it from pot with garlic, leaving any excess juice. Use two forks to pull apart and shred meat. Discard fat.
Recipe adapted from The Orange County Register