Braised Pork Shoulder or Blade Roast for Carnitas
/Beef Chuck roast can also be used with this recipe.
- 3-4 lb pork shoulder roast
- Sea salt & pepper
- 2 tsp toasted cumin seeds (crushed/ground)
- 1 tsp oregano
- 2 cloves of garlic, minced
- 1 orange thinly sliced
- 1 cup chicken or beef stock or water
Dry rub the roast with the salt, pepper, cumin and oregano. Pour water or broth in a cast iron dutch oven, place the roast in the pot and top with sliced oranges.
Cook for about 4 - 5 hours at 300 degrees. Once cooked, discard the oranges and the bone. Pull pork apart and place back in dutch oven with the drippings.
Serve in tortillas, lettuce wraps or salad with desired toppings (avocado, cilantro, onion, jalapenos, peppers, tomatoes, sour cream).
