I live in South Florida, home to some amazing Mexican/Cuban restaurants and Carnitas is one of my favorite. This is a great recipe that a made as written a couple times and have since finish tweaking (after a couple years of trying) to match what we get down here and it's pretty close. 1. I juice the oranges as I found cooking with the rind adds a bit of a bitter taste. 2. Added 2 seeded and halved jalapenos (this does not make it spicy because the seeds are removed, just adds flavor). 3. Added a bunch of cilantro (I wrap/tie the cilantro, peppercorns, garlic and bay leaves in cheese cloth. this makes the skimming easier and the peppercorns wont get stuck in the meat chunks, which happened for me). 4. Added a 10 oz bottle of Sour Orange (Badia or similar, usually found in ethnic section of food market). 5. Finally our Carnitas are served crispy. I break into smaller chunks (instead of shredding) and fry in a little canola oil in a cast iron skillet on high heat so the outsides get crispy. Serve with warm tortillas and crumbled Quesa Fresco (white Mexican) cheese. One more TIP.... IMPORTANT TO COOL AND STORE IN THE LIQUID UNTIL YOU USE (I make the day before and refrigerate over night. This keeps the meat moist. I ALWAYS make extra, freeze the meat IN THE JUICE and it stays moist and delicious! :-)
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I live in South Florida, home to some amazing Mexican/Cuban restaurants and Carnitas is one of...