Southwestern American · United States

Orange and Cilantro Pork Carnitas with Mango Salsa

Name: Orange and Cilantro Pork Carnitas with Mango Salsa
Total time: 222 min
Yield: 4 servings
Cuisine: Southwestern American
Ingredients: 2 lbs pork shoulder; 2 tbsp lard; 1 onion, diced; 4 cloves garlic, minced; 1 tbsp cumin; 1 tbsp oregano; 1 cup orange juice; 1 mango, diced; 1 jalapeño, diced; 1/4 cup cilantro, chopped; 1/4 cup red onion, diced; 1/4 cup lime juice; 1/4 cup chopped avocado; 1/4 cup tortilla chips; 1 tbsp orange zest; 2 tbsp chopped cilantro

Zesty orange zest and fresh cilantro add a bright, herbal finish.

222 minutes4 servings

Method

Mix orange zest into the cooking liquid. 1: Fold chopped cilantro into the mango salsa before serving.
Heat lard in a large skillet over medium heat until melted.
Add pork, onion, and garlic; cook until browned on all sides.
Stir in cumin, oregano, and orange juice; bring to a simmer.
Cover and cook 2-3 hours until pork is tender and pulls apart easily.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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