Carnitas

Ingredients

• Servings: 6
• 2 pounds boneless lamb shoulder, cut into 1-inch cubes
• goya adobo with pepper
• 1/2 medium onion
• 1 teaspoon goya minced garlic
• 1 goya green pickled jalapeno pepper (optional)
• 1 packet goya powdered chicken bouillon
• water to cover
• 3 tablespoons goya corn oil
• 1 1/2 cups orange juice
• 1 packet sazon goya without annatto
• goya flour tortillas, warmed
• 1 (17.6 ounce) container goya salsa pico de gallo (mild)
• 1 (12 ounce) tub goya frozen guacamole, thawed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ready Time: 2 hrs 5 mins


• season meat with adobo.
• in a deep-sided frying pan or casserole, combine lamb, onion, garlic, jalapeno, bouillon. add water to cover. bring to boil, cover and simmer on low heat until meat is tender, about 1 hour.
• preheat oven to 400 degrees f.
• drain lamb in colander, discarding vegetables and water.
• heat oil in same pan on medium high. add drained meat and brown, turning occasionally. when meat is browned, add orange juice and sazon and bring to boil. place in oven, uncovered, until juice reduces and glazes meat, about 30 minutes. stir every 5-10 minutes so it doesn't stick and juice evenly coats meat.
• serve with tortillas, salsa pico de gallo and guacamole.