From DN Recipes by David Nagy · Food & Beverage

Pork Carnitas

Published

Original recipe yields 12 servings
Ingredients
  • ¼ cup vegetable oil
  • 2.75-3.00 pounds pork shoulder, cut into several large pieces
  • 1/2 tablespoon kosher salt
  • 3/4 onion, chopped
  • 2 cloves garlic, crushed
  • 1.5 tablespoons lime juice
  • 2.5 tablespoons orange juice
  • 3/4 tablespoon chili powder or paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • 3 (14.5 ounce) cans chicken broth/stock
Directions
  1. Gather all ingredients
  2. 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.
  3. Pork shoulder pieces placed in a Dutch oven of vegetable oil, cooking until browned on all sides.
  4. 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, or 8 hours on low in slow cooker after step 5.
  5. Add rest of ingredients, and pour in chicken broth, bringing to a boil. Cook until pork is tender.
  6. Preheat the oven to 400 degrees F (200 degrees C).
  7. 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.
  8. 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.