 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
A crispy dish with a citrus kick! The secret to authentic Carnitas cooks up at home in three easy steps that combine the savory juiciness of pork shoulder with delicious spices. Ingredients:
2 boneless pork shoulder, cut into 1-inch cubes |
goya® adobo with pepper |
1/2 medium onion |
1 teaspoon goya® minced garlic or 2 cloves fresh garlic |
1 jalape±o pepper from 11 oz. can of goya® green pickled jalape±o pepper (optional) |
1 packet goya® chicken bouillon |
water to cover |
3 tablespoons goya® corn oil |
1-1/2 cups orange juice |
1 packet saz³n goya® without annatto |
goya® flour tortillas , warmed |
1 jar goya® pico de gallo (mild) |
1 tub frozen goya® guacamole, thawed |
Directions:
1. Season meat with Adobo.
2. In a deep-sided frying pan or casserole, combine pork, onion, garlic, Jalapeño, bouillon. Add water to cover. Bring to boil, cover and simmer on low heat until meat is tender, about 1 hour.
3. Preheat oven to 400ºF.
4. Drain in colander, discarding vegetables and water.
5. Heat oil in same pan on medium high. Add drained meat and brown, turning occasionally.
6. When meat is browned, add orange juice and Sazón and bring to boil. Place in oven, uncovered, until juice reduces and glazes meat, about 30 minutes. Stir every 5-10 minutes so it doesn't stick and juice evenly coats meat.
7. Serve with Tortillas, Salsa Pico de Gallo and Guacamole. Yield: 6 servings.
|
|