Gluten Free Carnitas!
Perfect tacos every time!
Ingredients
- 4 4.5 pounds of pork shoulder boneless or bone-in (also known as pork butt)
- 1 tablespoon dried oregano (I always make sure my spices are gluten free, since I am highly sensitive)
- 4 teaspoons cumin gluten-free brand
- 3-4 tablespoons olive oil
- 3-4 teaspoons salt
- 1/2 teaspoon black pepper
- 1 onion chopped coarsely
- 6 large cloves garlic sliced or minced
- 1/2 cup orange juice (Sheltered in recipe, used "cutie" juice since I didn't have orange juice)
- 2 limes juiced
- 1/4 cup Coca Cola
- 1 cup water
Instructions
- Preheat the oven to 285 degrees. Rub the pork shoulder down with 2 tablespoons of the olive oil, oregano, cumin, salt and pepper, coating all sides.
- Let sit for 20 minutes, while you chop your onions and garlic and juice your oranges and limes. Heat the dutch oven on high with remaining 2 tablespoons of olive oil. Brown the pork shoulder on each side. It's going to start to smell delicious already, so get ready! Add the chopped onion, garlic, orange and lime juice, water, and Coca Cola.
- Cover and move to the oven on the middle rack. Cook at 285 for 4-5 hours, cracking the lid after about 3 hours so some liquid will evaporate.
- Once the meat is falling apart (strings apart easily), remove from the oven. Remove the meat to a plate and continue to break apart. You can cool completely and refrigerate at this point, taking out an hour before planning to eat it. When you're ready to serve, heat a cast iron on high heat and once the skillet is hot, add spoonfuls of the meat and brown, turning with a spatula several times. Or if you prefer, to brown the meat, spread shredded meat on a foil lined cookie sheet and broil for a minute or two, turn meat over with a spatula, and crisp the other side under the broiler for another minute or two, watching it closely. Transfer the meat to a serving dish and serve alongside warm tortillas, with lots of options : to serve alongside: avocado slices, finely sliced cabbage, thinly sliced radishes, green or red salsa, finely diced onion, lime quarters, cilantro, and Cotija Mexican cheese, or another strong cheese, such as a Romano, Feta, or Parmigiana-Reggiano. Serve it up to your friends and family and they will think it's the real deal.