Renata's Carnitas

Ingredients:

1 large cut of pork butt

1 cup or more orange juice

several cloves of whole garlic, shelled

1-2 bay leaves OR

1-2 sticks of cinnamon 

Directions

Preheat the oven between 350 and 375 degrees F.

Brown the pork butt in a skillet on all sides.  Place in a crock pot or casserole and slow cook the pork in a liquid mixture that is three parts water and one part orange juice.  You can also slow cook in a mixture that is entirely orange juice for a sweeter flavor. Also add the garlic and bay leaves to the brine and allow the pork to cook on a low heat for a long time until it is tender and falling apart.

Remove the pork from the cooking liquid and set the liquid aside.  (You'll need it for the next step so save it).  Shred the pork using a fork and place the shredded pork on a baking sheet.  Pour some of the reserve cooking liquid over the shredded pork, just enough to cover the bottom of the baking sheet.

Then bake the pork and allow the liquid to boil and the meat caramelize in its juices.  You can add more cooking liquid if needed.  Remove the meat when it is both tender and browned.

Serve with soft shell corn tortillas and taco toppings.