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Main Dishes

Camp Fire Carnitas

Ingredients

  • 1 bone-in pork shoulder, about 4 1/3 lb.
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground chili pepper
  • 2 teaspoons fine sea salt
  • 7 oz. sliced bacon
  • 4 garlic cloves, halved
  • 2 bay leaves
  • 1 orange (optional)

For Serving

  • Corn tortillas or lettuce leaves
  • Fresh cilantro
  • Diced yellow or red onion
  • Sliced avocado
  • Lime wedges
  • Red or green salsa or Tabasco

Instructions

  1. Rub pork with cumin, oregano, chili pepper, and salt.
  2. Refrigerate for at least 1 hour or up to 1 day.
  3. Line the bottom of a Dutch oven with the bacon.
  4. Place pork shoulder on top with garlic and bay leaves.
  5. If using orange, squeeze juice over the pork and add the peel.
  6. Cover and cook over the campfire.
  7. Cook for 6 to 8 hours, basting occasionally, until fork-tender.
  8. Remove orange peels and bay leaves.
  9. Shred pork with two forks.
  10. Discard the bone and serve with desired toppings.