Mexican Carnitas
By: Anonymous
Published: Sunday, December 6, 2009 - 2:18am

Ingredients




1 boneless pork blade or shoulder roast (3 to 4 lb
inch cubes
6 lrg clv garlic, minced
1/2 cup fresh cilantro, chopped
1 teaspoon salt
pepper to taste
3 lrg oranges, divided
1 lrg lemon
oil for frying
warm flour tortillas
shredded cheddar cheese
guacamole

Preparation

1 Place meat in a medium-size roasting pan. Sprinkle with garlic & cilantro. Season with salt & pepper. 2 Squeeze the juice from 1 orange & the lemon over the meat. 3 Slice the remaining oranges & place over the meat. 4 Cover & bake at 350 degrees for about 2 hours or until meat is tender. 5 With a slotted spoon, remove meat & drain well on paper towels. 6 Heat a small amount of oil in a skillet & fry meat, 1 lb at a time until brown & crispy. 7 Serve warm in flour tortillas garnished with cheese, salsa, & guacamole. 8 YIELD: 12-16 servings