Rating: 5 stars
534 Ratings
  • 5 star values: 479
  • 4 star values: 41
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 3

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.

Recipe Summary

cook:
3 hrs 30 mins
total:
3 hrs 45 mins
prep:
15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.

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  • Preheat the oven to 400 degrees F (200 degrees C).

  • Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.

  • Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

Tips

Cook's Note

Serve the carnitas with warm, fresh tortillas and salsa.

Nutrition Facts

250 calories; protein 16.2g; carbohydrates 2.3g; fat 19.1g; cholesterol 62.5mg; sodium 2072.3mg. Full Nutrition
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