Easy 126 min

Pork Carnitas

american_region asian caribbean european greek italian korean middle eastern region thai vietnamese side soup drink main spicy sour savory hard fast

Prep

27 min

Cook

99 min

Total

126 min

Ingredients (10)

¼ cup vegetable oil g

4 pounds pork shoulder, cut into several large pieces g

3 tablespoons kosher salt g

1 onion, chopped g

1 clove garlic, crushed g

3 tablespoons lime juice g

1 tablespoon chili powder g

½ teaspoon dried oregano g

½ teaspoon ground cumin g

4 (14.5 ounce) cans chicken broth g

Nutrition

kcal

fat

carbs

protein

Instructions

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!