Ingredients
Scale
- 1.5 kg pork (shoulder or neck)
- 2 teaspoons salt
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon pepper
- 2 bay leaves
- 1 onion, roughly chopped
- 5 cloves garlic, smashed
- 200 ml orange juice
- 60 ml lime juice
- 1 teaspoon cinnamon (optional)
- 1 pinch chili (for added heat)
Instructions
- Preheat the oven to 150 °C.
- Add the pork to a roasting pan. Sprinkle with salt, cumin, paprika, oregano, and pepper.
- Combine the onion, garlic, and bay leaves.
- Mix the orange juice, lime juice, and optional cinnamon in a bowl. Pour over the meat and cover with foil.
- Roast in the oven for about 180 minutes.
- Remove the meat and shred it with two forks.
- Heat a frying pan and brown the shreds until crispy.
- Serve your carnitas in tacos or with fresh sides.
Notes
Serve with fresh salsa, guacamole, cheese, and lime wedges for a perfect meal.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg