
Carnitas is one of my favorite foods so I’m celebrating Cinco de Mayo with carnitas fresh from the oven. Those of you who love Mexican food are probably saying, “What? The oven? Carnitas is supposed to be deep fried.” You’re right, my favorite restaurants boil then deep fry the pork to get that perfect combination of tender chunks of meat with a crispy coat. I’m too lazy to go to that much trouble so I’ve found an easy way to make carnitas that will rival any restaurant. Here’s the secret. 3 lbs. Pork shoulder roast (often called a butt roast) Liberal amount of salty pork or chicken seasoning (I use onion salt, sage, and any other spice that looks good that day) 3 Limes squeezed (you can substitute 1/4 cup orange juice in a pinch) 1 shot of Tequila (just to get a dirty look from the wife – for more dirty looks drink a few shots while cooking) Bake for 3 hours at 300 degrees in a quality