Carnitas

My uncle that lives in Sacramento actually introduced me to this recipe. He was always raving about these delicious carnitas that he made, along with (supposedly) the BEST margaritas! Well, he was right. These carnitas are so beyond delicious, and easy! The crunchy brown sugar turns the pork into a delicious candy, along with the caramelized slices of orange and lemon- it’s really a showstopper.

The recipe originates from a Mexican restaurant called Ernestos in Sacramento.

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Ernesto’s Carnitas
serves 4-6

1 (2 lb) pork shoulder (remove fat & cut into 2 inch cubes)
1-2 oranges, sliced thin
1 lemon, sliced thin
10 1/2 ounces canola oil
3 garlic cloves
1/2 ounce salt
1 bay leaf
1+ cup brown sugar (depending on how sugary you’d like it)

Accoutrements
Toppings are all to your preference!

Tortillas (flour or corn)
Guacamole
Cheddar Cheese
Refried Beans
Sour Cream
Pico De Gallo

Instructions

Preheat oven to 350°F

In a large pot, place all ingredients except for sugar and cover with oil. Place in oven and cook for 3-4 hours until tender.

When done, ladle the meat and citrus, along with some of the juices onto a large pan that is covered with tin foil. Spread all of the meat and citrus out evenly, and then sprinkle with brown sugar. Turn the oven on broil and cook until sugar caramelizes, about 3-6 minutes. Keep an eye on the pork, it can burn quickly!

Serve with tortillas (flour or corn), cheddar, refried beans, sour cream, guacamole, or whatever toppings you’re into!