Quick Cook Carnitas Recipe | Valerie Bertinelli

Ingredients

• 1 tablespoon ground cumin
• 1 tablespoon kosher salt, plus additional as needed
• 1 teaspoon ancho chile powder
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• One 3-pound boneless pork butt, trimmed and cut into 3-inch pieces (about 4 pieces)
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 small jalapeno, seeded and minced
• 1 cup Mexican lager
• 1/4 cup fresh orange juice (from 1 navel orange)
• 2 tablespoons fresh lime juice (from 1 to 2 limes)
• 1/4 cup cornstarch
• Lime wedges, for serving
• Corn tortillas, for serving
• Cotija cheese
• Fresh cilantro leaves
• Pickled Shallots and Red Onions (recipe follows)
• Salsa
• 1/2 cup distilled white vinegar
• 2 tablespoons sugar
• Kosher salt
• 1 small red onion, thinly sliced
• 1 shallot, thinly sliced