Carnitas

Total Time: 1 hr 42 mins Preparation Time: 15 mins Cook Time: 1 hr 27 mins

Ingredients

• Servings: 6
• 3 lbs boneless lamb shoulder or 3 lbs country-style lamb ribs
• 6 garlic cloves, halved
• 1 orange, zest of (cut into wide strips using a vegetable peeler-if orange is not organic, make sure to scrub off the t)
• 3/4 cup fresh orange juice
• sea salt
• 1 tablespoon canola oil (optional) or 1 tablespoon safflower oil (optional)
• 12 corn or 12 flour tortillas, warmed
• guacamole
• salsa fresca
• refried beans

Recipe

• 1 cut off any big pieces of fat from the lamb and put them into a wide, heavy saucepan or frying pan. cut the lamb into strips about 1 1/2 inches long and 3/4 inch wide. add the lamb to the pan with the garlic, orange zest, orange juice, and 2 teaspoons sea salt. the meat should be in a single layer, if possible. add water to barely cover the meat and bring to a boil over medium heat. reduce the heat to medium low, cover partially, and cook, stirring occasionally, until all of the liquid has evaporated, about 1 hour. if the meat is not yet fork tender, add a bit more water and continue cooking.
• 2 uncover the pan and continue cooking the lamb until all the fat is rendered and the meat is browning in the melted fat, 10-15 mintues longer. there is usually enough melted fat in the pan, but if necessary, add the 1 tablespoon oil. when the meat is brown and crisp, using a slotted spoon, transfer it to a colander and let any excess fat drain away.
• 3 immediately transfer the lamb to a warmed serving bowl. accompany with the warm tortillas to make tacos: slather each tortilla with the guacamole and the salsa. serve with the refried beans and or rice on the side.