Pork Carnitas
Mexican carnitas made with pork shoulder, braised with lime and spices for a delicious, distinctive flavor, then baked until fall-apart tender with crisp edges. I get requests from friends and family to make this pulled pork recipe repeatedly. 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
DIRECTION:
- Gather all ingredients.
- 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
- Serve hot and enjoy!
