I love pork tacos! I like to cook a pork roast in the crockpot all day with seasonings and broth and make tacos with corn tortillas and pico de gallo. I saw
this recipe for crispy carnitas, which is cooked on the stove top and finished in the oven and decided to try it. I added an ingredient at the end to make it more to my liking. The sauce needed a little tempering from the savoriness so I added 1/2 cup sugar to the sauce as it was reducing. It was the perfect amount and didn't really change the sauce flavor drastically, it just mellowed it a bit. The paprika turns the reduced sauce into a black, charred color.
Crispy Pork Carnitas
3-4 pound pork shoulder or butt, fat trímmed and cut ínto 2 ínch píeces
1 teaspoon salt
1 tablespoon olive oíl
3 cups water, divided
3/4 cup orange juíce (2-3 oranges)
1/4 cup líme juíce (2 límes)
4 cloves garlíc, minced
1 tablespoon chílí powder
1 teaspoon cumín
1 teaspoon oregano
1/2 teaspoon pepper
1/2 cup sugar
Cut the pork roast into 2 inch cubes. Sprinkle the salt all over the pork. In a large skillet heat up the olive oil and then sear the pork cubes on all sides until golden brown.
In a medium sized bowl add the orange juice, lime juice, garlic, chili powder, cumin, oregano, and pepper and stir together. Pour over the pork cubes. Next add 2 cups of water to the pan. Bring to a boil, cover, turn to medium low heat and simmer for 2 hours, stirring every 30 minutes.
Remove the pork form the skillet and lay it out on a broiler pan and let it cool for 10 minutes, then shred it.
While the pork is cooling, reduce the liquid in the pan. Add the remaining cup of water and 1/2 cup sugar. Turn the heat to medium and simmer the sauce until it reduces in half and thickens.
Spoon the thickened sauce over the shredded pork. Place the pan under the broiler for 5-6 minutes or until the pork is crispy around the edges.
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