Pork Carnitas with Arepas and Salsa

Ingredients

• 2½ lb pork shoulder (boneless)
• 1 orange
• 1 lime
• 1 onion
• 4 garlic cloves
• 2 bay leaves
• 1 tsp cumin
• 1 tsp oregano
• 1½ tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil
• 1½ cup masa harina
• 1½ cup warm water
• ½ tsp salt (for arepas)
• 3 roma tomatoes
• 1 jalapeño (optional)
• ¼ red onion
• ¼ cup cilantro
• 1 tbsp lime juice (for salsa)

Steps

1. Cut pork shoulder into 2-inch chunks. Season with salt, pepper, cumin, and oregano. Zest and juice the orange and lime; add to pork. Slice onion and mince garlic, adding both to the pork along with bay leaves. Toss to combine.
2. Transfer the seasoned pork mixture to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the pork is fork-tender.
3. Remove pork from the slow cooker, reserving the cooking liquid. Shred the pork using two forks. In a large skillet, heat vegetable oil over medium-high heat. Add shredded pork and cook until crispy and browned, adding a few tablespoons of the reserved cooking liquid if needed to keep it moist.
4. For the salsa: Dice tomatoes, red onion, and jalapeño (if using). Chop cilantro. Combine all ingredients in a bowl with lime juice and a pinch of salt. Mix well.
5. For the arepas: In a bowl, combine masa harina and salt. Gradually add warm water, mixing until a soft, uniform dough forms. Let rest for 5 minutes.
6. Divide the dough into 8 equal portions and shape into thick patties, about 3-4 inches in diameter and 1/2 inch thick. Heat a non-stick skillet over medium heat. Cook arepas for 5-7 minutes per side, until golden brown and cooked through.
7. Serve the crispy pork carnitas immediately with warm arepas and fresh salsa. Garnish with extra cilantro if desired.