Rating: 5 stars 4.8
91 Ratings
  • 5 star values: 82
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

The main ingredient for making carnitas or green chili.

Recipe Summary

prep:
15 mins
cook:
3 hrs 20 mins
total:
3 hrs 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Season pork shoulder roast generously with sea salt and black pepper.

  • Heat olive oil in a 4-quart oven-safe pot with a lid over high heat. Sear seasoned pork roast in hot oil on all sides until completely browned, 2 to 3 minutes per side. Remove the pork roast to a cutting board, reserving the fat in the pot.

  • Allow the pot to cool slightly and place over low heat. Cook and stir onion and garlic in reserved hot oil until the onions are translucent, about 5 minutes. Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged wooden spoon. Stir liquid smoke into the onion mixture. Return pork roast to the pot and cover with a lid.

  • Bake in preheated oven until completely tender, 3 to 4 hours.

  • Remove pork to a cutting board, cover loosely with aluminum foil, and allow it to rest for 15 minutes. Shred the pork with a 2 forks into fine shreds. Return shredded pork to the pot and stir with the remaining liquid to serve.

Nutrition Facts

544 calories; protein 29.5g; carbohydrates 2.9g; fat 46.2g; cholesterol 129.8mg; sodium 2688.5mg. Full Nutrition
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