Slow-Braised Carnitas with Pickled Red Onion

Ingredients

• 2.5 lbs Pork shoulder
• 1/2 cup Orange juice
• 1/4 cup Lime juice
• 2 tsp Cumin
• 1 tbsp Dried oregano
• 6 cloves Garlic
• 1 large Red onion
• 1/2 cup Apple cider vinegar
• 1/2 head Cabbage
• 1/2 bunch Cilantro
• 2 peppers Jalapeño

Instructions

1. 1

   Rub pork with cumin, oregano, salt, and minced garlic; rest 30 minutes.

2. 2

   Braise covered with orange juice and lime juice at 300°F for 2.5 hours until tender.

3. 3

   Meanwhile pickle sliced red onion in warmed apple cider vinegar with a pinch of salt.

4. 4

   Shred pork, spread on a sheet pan, and broil 8 minutes until crisp edges form.

5. 5

   Shave cabbage thin, toss with cilantro and sliced jalapeño.

6. 6

   Serve carnitas over cabbage with pickled onions and pan juices.