Mexican Carnitas

This is an outstanding recipe for carnitas. They are good! So good the hubs suggested I sell these at a farmers market...awwww, so nice!
The only thing I did different was add some cumin and cayenne. When the liquid evaporates continuously add half orange juice and half water until the meat is tender. Keep an eye on the liquid level.
 The meat is so incredibly flavorful you don't need much other than a tortilla with it however the basic toppings go great!

Ingredients

3 pounds pork shoulder (butt) roast

1 cup orange juice
6 cloves garlic
1 tbsp kosher salt
water to cover

Directions

Cut pork shoulder in pieces and arrange in a large cast iron pan or skillet. You want a pan you can cover at least partially and is large enough at the base so the meat is in a single layer (or close to).


Add the garlic, salt, orange juice, and enough water to just cover the meat.

Bring the mixture to a boil and cover loosely.

Allow meat to simmer until tender and liquid is evaporated. If liquid evaporates and the pork in not yet fork tender, add more liquid and continue to simmer.

Once the liquid evaporates and the pork is tender, there should be rendered fat in the pan. Break the meat up into small chunks with a fork.

Turn heat to medium and fry the meat until brown and crispy.