Dd's Pork Carnitas

We haven't had Internet (or TV reception) for the past 3 days.  We thought our modem broke, but turned out that wasn't it.  Spectrum guy comes tomorrow.

I've been able to log on using my iPhone as a hotspot, but I'm trying to limit my time so gotta do this fast-kine.  

Here's Dd's Pork Carnitas.

PORK CARNITAS

 

Rub:

1 ½ tsp. kosher salt

2 tsp. chili powder

2 tsp. ground cumin

2 tsp. dried oregano

½ tsp. coarsely ground black pepper

2 # boneless pork shoulder, cut into 2-in. pieces

2 tsp. olive oil

1 c. beef stock

2 strips orange zest, 3-inches long

Juice of 1 orange

2 medium onions, thinly sliced, divided

6 cloves garlic, smashed

1 small jalapeno pepper, seeded, thinly sliced

Garnish: cilantro, avocado, pickled red onions, shredded Jalapeno Monterey Jack cheese

 

In a mixing bowl toss together pork with rub ingredients well. In a large saucepot 

over medium heat brown pork pieces in oil. Add broth, orange juice, ½ of onion, 

garlic and jalapeno. Bring to a boil; reduce to a simmer. Cover; cook 30 minutes. 

Turn pork pieces; continue cooking 30 minutes. Add remaining sliced onion and 

orange zest. Continue cooking 1 hour until meat is tender and shreds easily. Bring 

to a high simmer, shredding meat with 2 forks, until liquid is reduced and coats meat, 

10-12 minutes. Serve with tortillas, Mexican rice and garnishes as desired. Serves 3-4.