From Ernestos Mexican Food in Sacramento, a great citrusy carnitas recipe. Especially good because it’s a “put it in the pot and leave it” recipe.
Ingredients: [‘pork shoulder’, ‘orange’, ‘lemon’, ‘canola oil’, ‘garlic cloves’, ‘salt’, ‘bay leaf’, ‘brown sugar’]
Quantity of Ingredients: [“1 (2 lb) pork shoulder (remove fat and cut into 6-inch cubes)”,”1 orange”,”1/2 lemon”,”10 1/2 ounces canola oil”,”3 garlic cloves”,”1/2 ounce salt”,” bay leaf”,”1 cup brown sugar”]
Number of Servings: 4
Steps: [‘Heat oil to medium temperature. Place all ingredients in oil except sugar. Cook on medium temperature for 2 1/2 to 3 1/2 hours.’, ‘Take sugar and caramelize in small pan over medium heat almost to burn.’, ‘Turn meat mixture heat to high and add caramelized sugar, stir and cook for an additional 15 minutes.’, ‘Drain meat thoroughly.’, ‘Serve with pico de gallo salsa, fresh homemade tortillas, frijoles and margaritas.’, “Source: Luis Sanchez, Ernesto’s Mexican Food, Sacramento, California.”]