Growing up, my parents made Chinese food at least 90% of the time. So you would think my blog would be mostly Chinese food recipes. Nope. Once I moved out and was left to cook on my own I enjoyed trying all sorts of new food types and trying new recipes. If you ask my kids, they will tell you I can eat Mexican food everyday of the week. It’s true. Pork carnitas is one recipe I love as it is not particularly hard to make. And if you get a large pork shoulder, it makes enough for a crowd or you have leftovers for days. This recipe makes at least 12 servings!
- 1/4 cup vegetable oil
- 3-4 pounds pork shoulder
- 3 tablespoons kosher salt
- 1 white onion, chopped
- 1 bulb garlic, crushed
- 3 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 8 cups low sodium chicken broth
- 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.
- 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.
- 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. (Keep in mind, the objective of the final step is to get slightly crispy outside with a moist, tender inside.)
- Serve the carnitas with warm, fresh tortillas and pico de gallo or whatever you like! I like to make mine into tacos.