It takes very little to get a party started at my house. This weekend’s excuse for merriment was “Lizzie bought a pork roast”. And it was on.

Traditional carnitas done Yucatan style means giant hunks of pork slow roasted in a dirt pit and then deep fried. But I am way too lazy to go dig a hole in the back yard. So this recipe isn’t much different from my standard pork roast, just the seasonings are different.

Find the biggest hunk of boneless pork shoulder you can get. Make sure it has a nice layer of fat on the bottom. Throw it in a big crock pot fat side down.

Cover roast in achiote sauce or paste (if you live in a neighborhood with a lot of Latinos- you can probably find this in the grocery store along with yummy yummy apple soda). Add grapefruit or orange juice (a cup or so), chopped garlic and onions, salt, pepper, a little bit of oregano, some red pepper flakes and the juice of a lime or two. Set to low and cook 8 to 10 hours or until the roast is shredding itself in the sauce.

(a quick note- onions and garlic will pickle a bit in the citrus juice. For onions they turn a bit pink, which is fine. The garlic will turn minty green. Do not freak out. It tastes fine)

Now for the ultimate lazy “deep frying” part.

A little while before serving, shred the pork into an oven proof baking dish. I use a pyrex lasagna pan. Pour all the sauce and fat from the crock pot over the shredded bits and throw under the broiler for a while. You want the top bits of pork to get crispy and a little blackened. I know it’s done by how it smells. If it smells like you want to crawl in the oven and die from a pork induced coronary RIGHT NOW, then it’s probably done.

How to serve

Like any taco, this is meal is all about the condiments. We do fried corn tortillas, half assed Spanish rice, pickled onions (when I can remember to set them out), homemade pico de gallo and guacamole, 3 minute refried beans (can of beans, glob of sour cream, generous pile of shredded cheese all mixed together and microwaved for 3 minutes. The sour cream makes the beans fluffy and light.
But pork needs a little something sweet to balance out all the savory and sour flavors.

Normally, you could make a pineapple or mango salsa to go with the pork. But i am lazy and I just made a vat of pico de gallo and I don’t want to touch another onion. So I cubed up some fresh pineapple (DO NOT BUY CANNED! A fresh pineapple is cheap and way way better than metal flavored sugar syrup nastiness)and like our friends to the south I covered it in chili powder. Peeps- if you have not had sticky sweet fruit dusted with chili powder then I feel sorry for you. It will change your life.

Pile everything into the fried tortillas and prepare to eat (with one hand poised to unbutton you pants because you will not be able to stop stuffing your face).