Description
Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa.
Ingredients
- ¼ cup vegetable oil
- 4 pounds pork shoulder, cut into several large pieces
- 3 tablespoons kosher salt
- 1 onion, chopped
- 1 clove garlic, crushed
- 3 tablespoons lime juice
- 1 tablespoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 4 (14.5 ounce) cans chicken broth
Instructions
- Heat vegetable oil in a large Dutch oven over high heat. Season pork shoulder pieces with salt
- then arrange in the Dutch oven. Cook until browned on all sides
- about 10 minutes.
- Stir in onion
- garlic
- lime juice
- chili powder
- oregano
- and cumin. Pour in chicken broth; bring to a boil. Reduce heat to medium-low
- cover
- and simmer until pork is very tender
- about 2 1/2 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Transfer pork shoulder to a large baking sheet; reserve cooking liquid. Drizzle a small amount of cooking liquid over pork pieces and lightly season with salt.
- Bake pork in the preheated oven until browned
- about 30 minutes. Drizzle more cooking liquid every 10 minutes; use two forks to shred pork as it browns.
Prep Time: 15 mins
Cook Time: 3 hrs 30 mins
Total Time: 3 hrs 45 mins
Servings: 12