Mexican Pulled Pork (Carnitas)

Name: Mexican Pulled Pork (Carnitas)
Yield: Serves 6
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 4 pound, boneless pork butt, fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks; , Salt and ground black pepper; 1 teaspoon, ground cumin; 1 small, onion, peeled and halved; 2 , bay leaves; 1 teaspoon, dried oregano; 2 tablespoons, juice from 1 lime; 2 cups, water; 1 medium, orange, halved; 18 (6-inch), corn tortillas, warmed; , Lime wedge (optional); , Minced white or red onion (optional); , Fresh cilantro leaves (optional); , Thinly sliced radishes (optional); , Sour cream (optional)

Main Courses
Latin America & Caribbean
Mexican
Meat
Pork

By Charles Kelsey ･ Appears in Cook's Illustrated May/June 2008, America's Test Kitchen TV

Like the best barbecue, carnitas offer fall-apart hunks of crisp meat—but without the hassle of tending a fire.

SERVES 6

TIME 3 hours

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