Slow-cooked carnitas are an inexpensive, easy, and super versatile meal to make on a weeknight. Place them in warm corn tortillas with queso blanco and a dash of freshly squeeze lime juice to make quick tacos, or grab bbq sauce (Sweet Baby Rays all the way!) and hoagie rolls for a tender bbq sandwich, or even save them for breakfast to cook with potatoes, onions, and eggs for a delicious scramble. And if you have any leftovers after that (say what?!), place them in a freezer-safe ziplock bag for up to three months!

This recipe calls for a pork shoulder, onions, garlic, freshly squeeze oranges, and seasoning. I let ours cook for about 8 1/2 hours until it was unbelievably-tender-falling-off-the-bone-eat-with-a-fork-at-the-counter ready, then seared it in hot olive oil on one side to create a nice crust. (Note: this last step is completely optional; I’ve made it both ways and just decided that we liked a little extra bite with our carnitas, so it’s totally up to you.) Our favorite way is to eat these as tacos, and then serve the next day with a potato hash and fried egg!