Carnitas (Braised Pork Tacos)
Adapted very slightly from Healthy Food for LivingServes 8-10
4-5 lb. boneless pork loin roast, cut into large (3-4 inch) pieces (don't trim the fat)
5 tsp. ancho chile powder (regular works too)
1 heaping Tbsp. ground cumin
1 heaping Tbsp. garlic powder
1 tsp. freshly ground black pepper
2-3 Tbsp. olive oil (plus more as needed to keep the pan coated)
1 cup orange juice (freshly squeezed is especially nice)
warmed corn tortillas (You have to thoroughly warm corn tortillas otherwise they don't taste very good! Throw them onto a hot skillet or griddle for a minute or two. Plan on serving 3-4 per person.)
Fresh cilantro, washed thoroughly and chopped roughly
How to cook: Preheat oven to 350°F. Combine all the spices on a large plate or shallow dish, and roll the pork in it. Heat the oil in a dutch oven over medium heat until it's shiny, then sear the pork on all sides until browned. Set aside pork (preferably back into the pan you rolled it in).
Pour the chicken stock into the dutch oven and scrape the bottom to loosen any browned bits.Add the orange juice, and bring the liquid to a boil. Place the seared pork into the liquid, cover the dutch oven and cook in the oven for 30 minutes.
Remove lid, turn/adjust the meat as needed, and cook uncovered for another 90 minutes, or until the pork is very tender and no longer swimming in liquid. (I semi-shred and/or stir it at about the one hour mark, and then cook it the rest of the way). Shred the meat with forks while still in the dutch oven, allowing the meat to soak up the remaining juices.
Serve with warmed tortillas and desired toppings. Repeat. And repeat.