Easy Carnitas Recipe

Name: Easy Carnitas Recipe
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 8
Cuisine: Mexican
Ingredients: ¼ cup Vegetable Oil (1/4 cup vegetable oil); 4 lb Pork Shoulder (4-6 pound pork shoulder roast (boneless or bone-in, trimmed of fat cap and cut into fist-sized chunks) — up to 6); 0 pieces Table Salt (Salt and pepper); 1 piece Yellow Onion (1 large onion (diced)); 1 clove Garlic (1 clove garlic (crushed)); 3 tbsp Lime (3 tablespoons lime juice); 1 tbsp Chili Powder (1 tablespoon chili powder); ½ tsp Dried Oregano (1/2 teaspoon dried oregano); ½ tsp Cumin Powder (1/2 teaspoon ground cumin); 6 cup Chicken Broth (6-8 cups (3-4 14.5 ounce cans) chicken broth — up to 8)

Easy Carnitas Recipe - Dinner (Mexican)

225 minMexican

Servings8

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Dairy Free
Egg Free

Steps

1Pre-measure all your ingredients, dice your onion, and prep your garlic. Once you get started cooking, things move fast.
2Generously salt and pepper pork chunks on all sides.
3In a large Dutch oven, heat oil over medium-high heat. Once hot, brown meat on all sides, in batches if necessary. This will take 10 to 15 minutes.
4Add onion, garlic, lime juice, chili powder, oregano, cumin, and enough chicken broth so the meat is mostly covered. Bring to a boil and then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours, until meat is tender and can be easily pulled apart with a fork.
5Preheat oven to 400°F and line a baking sheet with foil for easier cleanup. Use a large slotted spoon to transfer meat to a cutting board (reserve the broth) and use two forks to shred the meat. Transfer shredded meat to the baking sheet and spread it in an even layer over the surface. Drizzle 1/4 cup of the cooking liquid over the meat, sprinkle with salt, and bake for 10 minutes.
6Drizzle a little more broth over the meat, cook 10 minutes more, and repeat for a total of 30 minutes, until edges are crispy and browned.
7Serve and enjoy.