The main ingredient for making carnitas or green chili.

Dale

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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Reviews (71)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/04/2013
I authored this recipe. I modified it slightly by increasing the liquid smoke to 2 tablespoons for more smoky flavor. I slow roast the roast for 31/2 hours so that the roast absorbs more flavor. I no longer shred the pork with forks, rather I shred it with my fingers so that I can remove all chunks of fat and remove any slimy fat or gristle from the meat. A 3 pound pork shoulder roast will make about 4½ packed cups of shredded pork. Use this base recipe for making carnitas, green chili or barbecue pork. Just use your favorite recipe for making green chili or barbecue pork with the pulled pork from this recipe. Read More
(70)

Most helpful critical review

Rating: 1 stars
04/07/2014
that was terrible..... Read More
(3)
88 Ratings
  • 5 star values: 79
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/03/2013
I authored this recipe. I modified it slightly by increasing the liquid smoke to 2 tablespoons for more smoky flavor. I slow roast the roast for 31/2 hours so that the roast absorbs more flavor. I no longer shred the pork with forks, rather I shred it with my fingers so that I can remove all chunks of fat and remove any slimy fat or gristle from the meat. A 3 pound pork shoulder roast will make about 4½ packed cups of shredded pork. Use this base recipe for making carnitas, green chili or barbecue pork. Just use your favorite recipe for making green chili or barbecue pork with the pulled pork from this recipe. Read More
(70)
Rating: 5 stars
10/09/2012
This pork was FAN-FREAKIN'-TASTIC! We loved it. We frequent a restaurant that serves excellent carnitas, so this recipe caught my eye when I was looking for something to do with some pork for dinner. I did make some additions, just because of my family's preferences. I used a pork loin instead of a pork shoulder and it still came out perfect. I didn't have any liquid smoke on hand, so I skipped that part. After adding the pork back to the pot we dumped a bag full of roasted, peeled & chopped green chilis because we are New Mexican natives and that is what we do. I thought it would make it really spicy, but it wasn't. I felt that the green chili added an extra dimension that we really enjoyed. We served it over warm corn tortillas with onions, tomatoes, cilantro and salsa. It was an excellent meal. Thank you for sharing this recipe, our family will repeat it over and over again. Read More
(23)
Rating: 5 stars
01/07/2014
Dale all i can say is thank you, thank you, thank you! just made this recipe this evening and it was fantastic!! i had almost given up on pork butt all together because it would either come out dry and tough or soggy and inedible. this recipe is perfect! i wish i could give it 10 stars. i followed it to a tee but read the update where you had added more liquid smoke and pulled it apart with your hands so i followed those modified directions. the pork roast came out juicy and full of flavor and fell off the bone without any effort at all. if you have ever had problems with pork butt like i have then this is the no fail recipe for you. easy to make and delicious which is how it should be Read More
(23)
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Rating: 4 stars
10/13/2012
So tender and tasty and above all for me Simple! Read More
(14)
Rating: 5 stars
10/19/2012
SOOOO easy!! And I loved this recipe because it did not use a slow cooker like 99% of the other pulled pork recipes on here. I don't own one so its not possible for me. I used the boneless pork ribs I had on hand (3 were plenty for a dinner for 2 with leftovers). I kept all spices and proportions the same as stated in the recipe but added a squirt each of ketchup and dijon as well as a tablespoon of brown sugar to the chicken broth before placing in the oven. DONT get scared when your onions look almost burnt its just extreme carmelization and will add that "thing" to your pulled pork that is out of this world. i ended by tossing in a quality sweet BBQ sauce and serving on toasted bread. felt like I used a secret southern family recipe or something!! My boyfriend was floored:) Read More
(12)
Rating: 5 stars
07/16/2014
I was looking for a pulled pork recipe not smothered in BBQ sauce since we had some at a cookout and my family seemed to like it better. Based on our preferences I modified this recipe as follows: I used a 1.2lb pork tenderloin because that's the perfect size for one dinner for us. I skipped the onions since the kids won't eat them. I added 2T honey to the liquid. I accidentally used 2 1/4 Tablespoons liq smoke instead of teaspoons (oops!!). And I seared the meat in a skillet but put the meat and liquid into a glass baking dish covered with foil to bake it. I only cooked it for 2.5 hours. Now the result: THIS WAS ABSOLUTELY FANTASTIC. So simple to make and the whole family loved it!! The smoke flavor was wonderful, and I would use 2T again. It was not overpowering at all and had a nice flavor. Most of all this was incredibly moist! After I shredded the meat i tossed it back in the baking pan with tongs, just coating all the meat with he liquid. pretty much all got absorbed back into the meat. It was not greasy at all and so moist and flavorful. I HIGHLY recommend this recipe. Read More
(9)
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Rating: 5 stars
11/13/2014
This was great! I used a crock-pot and it came out perfect! Read More
(5)
Rating: 5 stars
03/03/2014
Outstanding recipe!!! Add a little brown sugar and honey for a sweeter flavor. Read More
(3)
Rating: 1 stars
04/07/2014
that was terrible..... Read More
(3)
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