3 lb. boneless pork roast
2 Tbls. canola oil
2 Tbls. butter
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
3 cups water
12 corn tortillas
1 cup canola oil (for frying tortillas)
Toppings:
mild cheddar cheese, shredded
cilantro
lime wedges
tomatoes, chopped
avocados, peeled and sliced
Season pork with cumin, garlic powder, salt and pepper. In large stock pot on medium high heat, brown all sides of pork roast in 2 tablespoon oil and butter. Pour water into pot with roast and reduce heat to medium low. Bring to a rolling simmer. Cover. Cook for 4 to 5 hours until pork falls apart with a fork. Shred with fork. Drain liquid. Set roast aside and keep warm while cook tortilla shells.
Cook tortilla shells in 1 cup hot oil in shallow pan using tongs--about 3 minutes. Turn once. Place tortillas on plate between sheets of paper towels to absorb excess oil. Keep warm.
Top tortilla shells with shredded pork. Squeeze pork liberally with lime juice. Top with cilantro, cheese, tomatoes, and avocado slices.
Tip: The lime juice is essential in bringing out the flavors in this fabulous Mexican Dish. I created this recipe after dining at "Don Pablo's Mexican Kitchen" in Orlando, Florida. Their Carnitas were delectable. This feeds a crowd! Kids love them!!
