Roasted Pork and Florida Grapefruit Carnitas
Ingredients
- ½ cup vegetable oil
- 1 1/2 cups Florida Grapefruit Juice
- 3 thyme sprigs
- 2 garlic cloves, crushed
- 1 tsp. cumin
- 2 tbsp. salt
- 2 lbs. pork shoulder, cut into medium sized pieces
Marinated Onions:
- 1 small red onion, sliced thin
- 1/4 cup Florida Grapefruit Juice
- 1 habanero pepper, seeded and diced
- 1 tbsp. salt
- 1 Florida Grapefruit, zested and segmented
Preparation
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 minutes | 3 hours30 minutes | 4 hours |
Step 1:
Combine onion slices with Florida Grapefruit Juice, segments, zest, habaneros and salt, in a metal bowl, cover and refrigerate.
Step 2:
Coat pork with salt and cumin in a large bowl.
Step 3:
In a Dutch oven, heat oil until wisps of smoke are visible.
Step 4:
Brown pork in batches, then return to pot and add Florida Grapefruit Juice, garlic, and thyme.
Step 5:
Cook over low heat (barely simmering) for 3 ½ hours covered, until meat is tender.
Step 6:
When slightly cooled, remove meat from liquid and shred on a baking sheet lined with parchment paper.
Step 7:
Skim off several tbsps. of oil from the liquid and drizzle over shredded meat.
Step 8:
Bake at 425 degrees Celsius for 30 minutes, until browned, turning occasionally while cooking.
Step 9:
Serve on warmed tortillas topped with onions.
