This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Bourbon-Mango Pulled Pork
Easy Shredded Pork
Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)
Southern Yank Pulled Pork BBQ
Easy Slow Cooker Pulled Pork
more »
Top Related Articles
Cooking Questions: Pork
Grilling Pork
Easter Ham
Trimming Meats
Smoking Foods
Stuffing and Dressing
Corned Beef Basics
Budget-Friendly Recipes for Ground Beef
A Spring Feast
Searing Meats: Tips and Tricks
Related Collections
Canned Chicken Broth and Stock
Mexican Pork Recipes
Canned Food Recipes
Chili Powder
Mexican Food

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Pork Carnitas

By: Nette

"Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa."

Rate/Review | Read Reviews (7)

Prep Time:
15 Min

Cook Time:
3 Hrs 30 Min

Ready In:
3 Hrs 45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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 chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
4 (14.5 ounce) cans chicken broth

Directions

Preheat an oven to 400 degrees F (200 degrees C).
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.
Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
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.