Margarita Carnitas

Slow roasted pork Margarita Carnitas are “fall off the bone” tender, caramelized in a lime, orange, tequila, honey, brown sugar mixture!


1 teaspoon ground cumin
1 teaspoon oregano
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
¾ teaspoon ground black pepper
2 tablespoons vegetable oil
3-4 lb boneless pork shoulder, cut into 2” cubes
1½ cups orange juice
juice from 1 lime
1 tablespoon tequila
1 tablespoon honey
2 cups chicken broth
1 cup water
Corn tortillas
Desired Toppings: shredded jack cheese and taco sauce


1. For the Carnitas:
2. Preheat oven to 300°F.
3. In a large gallon Ziploc storage bag, toss together the cumin, oregano, chili powder, brown sugar, garlic powder, onion powder, salt and pepper until well mixed. Add in the pork cubes and toss until coated.
4. Heat oil in a large Dutch oven over medium high heat and brown the pork pieces on all sides, in 3 batches. Remove each batch and set aside until it’s all browned.
5. When complete, add all the pork back into the pot and pour in the orange juice, lime juice, tequila, honey, chicken broth and water. It should just barely cover the meat, or add a little more water. Bring the pot to barely a boil, cover and place in the oven for 2½ to 3 hours. Stir the meat half way through.
6. Remove the meat from the oven. Preheat oven to broil. Remove the pork from the pot and let it cool a few minutes until you can shred the pork chunks into pieces onto a baking sheet (lightly salt). Broil until crisp and crusted, about 3-4 minutes each side. Watch carefully. Serve immediately on warmed tortillas with Taco Slaw and any other desired toppings.
Credit: Foodista

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