Easy, delicious, crispy carnitas. Great for sandiches, tacos, burritos or anything else that might benefit from a little crispy pork goodness.
What you will need
2 lb Boneless Pork Shoulder
1 lb Pork Belly
1 Tbsp Dried Oregano
1 tsp Ground Cumin
6 cloves Garlic
1 stick Cinnamon
1 Lemon(Nutritional facts 250 calories, 19.08 g fat, 1.38 g carbohydrates, 17.24 g protein, 60 mg cholesterol, 56 mg sodium)
How to cook
Peel the garlic cloves.
Dice the pork shoulder to around 1/2" thick.
Cut the pork belly ito a similar size. Pork shoulder these days tends to be quite lean. Add the belly to the mix will yield enough fat to crisp the rest of the meat.
Place the pork belly in a saucepan over medium heat.
Add the pork shoulder chunks.
Add the ground cumin.
Add the dried oregano.
Add the garlic cloves.
Cut the lemon in half and squeeze the juice through your fingers into the pot, catching any seeds that pop out.
Stir it all up and toss in the cinnamon stick whole.
Reduce the heat to low and let it cook until all of teh meat is tender and crisped on the outside (about 90 minutes).