Eats | Pork Carnitas

Y'all.  This is so good. Ok?  Trust me. 

It’s cheap and easy.  Next to no mess.  I've been making this on a weekly rotation for a solid 6 months and 5/5 of the family loves it. Winning. 

Sis has a few severe food allergies so we need to avoid peanuts, tree nuts, eggs, dairy and fish for her. Whoa.  That's a mouthful, amiright?  Initially I felt like my hands were tied and I had no idea what to feed the poor girl but I don't think about it anymore.  We don't put feta on hers but other than that this is perfect for her.

Step1. Get a Pork Shoulder... I usually grab as big as I can find. This one is nearly 6 lb. We usually eat left overs for lunch the next day.

Season.

If I'm being completely honest I just sprinkle each of these on until it covers the top of the meat.  These are rough estimates. 

2 t. coarse sea salt
2 t. ground cumin
2 t. garlic powder
2 t. onion powder
1 t. chili powder
1 t. oregano
1 t. pepper
1 whole lime - squeezed

Cook in oven on 325 degrees for 3 hours with the lid on.  I usually take it off for about 20 minutes at the end to brown the top a bit more.  It just adds a little different texture that we love. 

Shred meat
Dice onions
Slice avocados
Slice up lime wedges (adds SO. MUCH. FLAVOR. Mmmmk?  Don't skip the limes.)

Oh and some feta cheese.  Gimme all the feta. 

I'm convinced that Guerrero makes the best tortillas. 

Pro tip: Cut your avocado in half, take out the pit, slice and use a spoon to scoop out.  I've spent a lot of my life making that a lot harder than it needed to be.

Pro tip #2: Do NOT stab the pit with a knife.  I'm speaking from personal experience here. #Stillhealing

And it looks something like this when it's all said and done. Let me know if you give it a try!