Pork Carnitas

• 3 - 4 pounds boneless country-style pork - $4.01
• 1 medium onion, sliced - $.25
• Juice of 2 fresh oranges - $.50
• 2-3 cups water (maybe a little more)
• 2 garlic cloves, peeled and minced (or 1 Tbsp garlic salt) - pantry
• 1 tsp cumin - pantry
• 1 bay leaf - pantry
• 1 1/2 tsp sea salt - pantry
• 1 pkg Corn Tortillas (10-12) - $.69

1. Cut boneless pork ribs into thirds or 2 inch chunks. Peel and thickly slice onion. In a deep pot or Dutch oven, combine pork, 3 cups water, garlic, onion, cumin, bay leaf and salt. Add fresh squeezed orange juice and cover. Turn heat to high and bring to a boil.
2. Once to boil, reduce heat to low and slow simmer until pork is fork tender, usually around 2 hours. Make sure it's a SLOW simmer, not a boil. If it's too high, your meat will be tough and chewy. Also make sure the pork is always partially submerged in liquid. Add a little more water, if necessary.
3. When the pork is done, remove cooked pork and onion from liquid and place in roasting pan. Preheat oven to broil and place meat and onions in oven with some of the boiled broth and little lard, if you choose (if watching calories, omit the lard).
4. Cook for 10-12 mins or till meat starts to crisp and brown. Add more broth if necessary and stir or flip to make sure the meat is all nice and toasted. Careful not to burn.
5. Serve on warmed corn tortillas with Roasted Tomatillo Sauce (or salsa of your choice) and fresh guacamole. And don't forget that ice cold beverage. Dos XX would be my choice!

pork, onion, fresh oranges, water, garlic, cumin, bay leaf pantry, salt, corn tortillas

Taken from www.epicurious.com/recipes/member/views/pork-carnitas-50077298 (may not work)