Here is another Carnita Recipe.
Homesick Texan Carnitas
Adapted, just barely, from The Homesick Texan Cookbook
3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes
1/2 cup orange juice
1/4 cup lime juice (from about 2 to 3 limes)
4 cloves garlic, peeled and crushed
1 teaspoon ground cumin
1 teaspoon Kosher salt, plus more to taste
Corn tortillas, for serving plus
Avocado slices, chopped cilantro and fixings of your choice (we love pickled jalapenos or onions, lime wedges and a bit of slaw)
Place the pork in a large Dutch oven or heavy pot. Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat.
After two hours, increase the heat to medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently (they’ll be eager to fall apart), only as needed.
When pork has browned on both sides, it’s ready. Adjust seasonings to taste and serve on warmed tortillas with fixings.
My Baked Mac and Cheese. (No Measurements, just wing it)
Pour Mexican Creama into a sauce pot on a very low simmer, just enough to warm the sauce. (Double Boiler works too if you have one)
Add Pepper, Salt, Cumin, Mexican Oregano, Teaspoon of Moroccan Harissa (or any type of chili paste) and a Teaspoon of Stone ground Mustard.
Begin mixing in your favorite Melting Cheeses (I use Shredded Jack & Cheddar) until sauce thickens and gets a bit stringy.
Season Sauce to Taste as it Warms.
Toast some Panko in butter.
Boil some Orecchiette Pasta (it holds the sauce really well) till done. Mix Pasta and Sauce in a baking dish, coat with shredded cheese and the toasted panko and bake at 350 till brown and bubbly.