Who doesn’t love carnitas? Especially slow braised, falling off the bone, crispy on the outside, melty on the inside carnitas? I know they’re a big hit around here, and a widely requested taco tuesday option. I for one, just can’t get enough of them.

Ingredients:

6lb bone in pork butt

4 tsp salt

1 tsp cumin

1 1/2 tsp onion salt

1 tsp smoked paprika

1 tsp white pepper

4 Tbsp avocado oil, divided use

2 cups tangarine juice

7 cups chicken stock

4 garlic cloves, smashed with side of knife

1 bunch cilantro, divided use

1 jalapeño, divided use

green onions, sliced, divided use

avocado, peeled, pitted and sliced

flour tortillas

shredded jack cheese

limes, quartered

Directions:

In a small bowl, combine cumin, salt, onion salt, smoked paprika and white pepper. Rub mixture all over pork butt, and place in the fridge to sit for minimum 2 hours.

Remove pork from fridge and let sit out 30 minutes to come to temp.

In a large dutch oven, heat avocado oil until shimmering. Add pork, and brown on all sides.

Once pork is browned, add stock, tangarine juice, garlic cloves, 1/2 jalepeno, 1/2 bunch of cilantro, and the white part of green onions and bring to a boil. Once boiling, reduce heat to simmer, and cover.

Let simmer 2 - 3 hours until pork is fork tender and falling from bone.

Drain pork, remove bone, and shred meat.

Heat a cast iron skillet to medium heat. Add 2 Tbsp avocado oil. Once heated and pork, and crisp up in batches.

Serve crisped carnitas in tortillas and top with cilantro, the green and light green parts of onions, avocado, jalepeno slices, cheese, and a squeeze of lime..