Step 1

Mix the fresh orange juice and 1/4 cup of water and pour in one side of baking dish with pork. Cover tightly with foil paper and roast in the preheated oven for 1 hour.

Step 2

After an hour, remove foil paper from carnitas. Turn oven temperature up to 450ºF. Return to oven and continue roasting until the liquid evaporates and carnitas begin to caramelize and brown. This may take up to 40 minutes. At this point, you will have to turn the carnitas (3 or 4 times) every 5 to 6 minutes to achieve a crisp and brown exterior. I like to drizzle with a little olive oil and fresh lime juice during the last 10 minutes, but that is optional.

Step 3

Remove carnitas from oven and let them sit for 5 minutes. Serve as-is or chop into smaller pieces for tacos. Serve with warm tortillas and your favorite taco fixings. Add a side of rice and beans for a full meal.

Step 4

Roughly chop all of the salsa ingredients. This will ensure you don’t have any large chunks, but a more uniform salsa.

Step 5

Both red and green salsas will be prepared in the same order of ingredients. To the mini chopper or processor, first add the chile peppers, green onions and cilantro. Pulse to chop into small cuts. Add the tomatoes (or tomatillos) and again pulse to chop. Transfer to serving dish. Mix in the lime juice, season with salt and pepper to taste. Cover and chill.