Mexican Pulled Pork (Carnitas)
"Reducing the cooking liquid until it became a syrupy glaze gave our carnitas recipe great pork flavor. Broiling the glazed meat on a rack allowed the excess fat to drip off. Refining our cooking liquid’s flavors with a mixture of lime and orange juices, bay leaves, and oregano was the… read more..."
INGREDIENTS
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1 (3 1/2-to 4-pound) boneless pork butt, fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks
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Salt and ground black pepper
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1 teaspoon ground cumin
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1 small onion, peeled and halved
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2 bay leaves
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1 teaspoon dried oregano
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2 tablespoons juice from 1 lime
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2 cups water
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1 medium orange, halved
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18 (6-inch) corn tortillas, warmed
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Lime wedges
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Minced white or red onion
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Fresh cilantro leaves
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Thinly sliced radishes
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Sour cream
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