Carnitas with Jicama Tortillas
Pork carnitas are a simple yet delicious dish that permeates throughout the southwest. Their taste comes from simple ingredients such as chili powder, cumin, garlic and lime without competing with the natural pork flavors. Wrapped in a jicama shell with fresh white onions, cilantro, radishes, avocado and a drizzle of crema mexicana, this is a fresh take on the classic.
4-5 lb boneless pork shoulder cut into large 5 inch chunks
2 tbsp mexican red chile powder
1 tsp cumin
1 tsp sea salt
2 cinnamon sticks
2 bay leaves
3-4 garlic cloves, thinly sliced
¼ cup fresh squeezed lime juice
3-4 cups of water
1. Preheat oven to 350 degrees
2. Cut pork shoulder into large chunks and place into a mixing bowl
3. Mix red chile powder, cumin and salt then rub on pork until well seasoned.
4. In a large pan, or pot, place seasoned pork in a single layer.
5. Add lime juice, garlic, bay leaves, cinnamon stick and cover with water until it covers ¾ of the pork
6. Place in the oven uncovered for 3½ hours turning the meat at least once halfway through.
7. Remove pork from oven and discard bay leaves and cinnamon sticks. Reserve liquid and shred pork with forks.
8. Line an oven safe pan with foil and transfer pork to pan. Pour some reserved liquid into pan.
9. Place pork back in the oven until crispy. I put the oven on broil for a few minutes to get the tops extra crispy.