This is one of my favorite dinners to make because it’s super easy and everyone LOVES it (it’s Joey’s official favorite food) and… best of all… it comes with tons of leftovers so I always get 2-3 dinners out of one meal. Woo hoo!
3-4 pound pork shoulder roast (for carnitas)
2 tbsp olive oil
salt and pepper
1 bay leaf
1 tbsp cumin
1. Preheat oven to 300 degrees.
2. Heat oil in large dutch oven. Cut pork into 2-3 inch pieces. Add salt and pepper ( a good amount.) Set in oil and brown.
3. Once pork is browned, slice open the oranges and limes, squeeze juice. Throw halves (rind and all) into pot. Cut onion into quarters, add to pot. Add bay leaf and cumin. Add 2 cups of water so pork is sitting in a nice broth but not entirely covered. Bring to boil.
4. Once pork is boiling, transfer to the oven for 2-3 hours.
5. After 2-3 hours, remove from oven and use a slotted spoon to take pork out. Put it on a baking sheet in one layer. Set aside.
6. Bring dutch oven to stove, bring liquid to a boil and simmer for 20-30 minutes until it’s reduced by one half. It will be almost sticky.
7. Pour liquid over pork on baking sheet.
8. Put pork back in oven on broil for 5-10 minutes until it starts to brown.
Serve with tortillas, cheese, guacamole and beans.
Pork fajita soup