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Pork Carnitas
Serves 12 |
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Ingredients:
| 1/4 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 Morton & Bassett chili powder |
| 1/2 teaspoon Morton & Bassett dried oregano |
| 1/2 teaspoon Morton & Bassett ground cumin |
| 4 (1.5 oz.) cans chicken broth |
Directions:
- 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!
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