Easy Carnitas Recipe
User Reviews
5
Easy Carnitas Recipe
Description
Easy Carnitas Recipe features pork shoulder cut into chunks and seasoned before browning in vegetable oil. It is cooked gently in a mixture of chicken broth, lime juice, chili powder, garlic, onion, oregano, and cumin until very tender. The slow simmering allows flavors to meld and the meat to become easily shredded.
After simmering, the shredded pork is spread on a baking sheet, moistened with cooking liquid, sprinkled with salt, and baked at a high temperature. This final step crisps the edges slightly, adding texture contrast to the succulent pork.
This carnitas preparation is excellent for assembling tacos or burritos, or served as a protein component alongside rice and beans. The seasoning blend provides warm, savory notes with a hint of citrus brightness from lime juice.
The recipe notes indicate nutritional information for half a cup of the cooked meat and assume consuming some cooking liquid. Adjust salt at the final baking step to suit taste. Using a large Dutch oven aids even cooking and tender results.
Ingredients
Special Equipment
- Large Dutch oven
Carnitas
- 1/4 cup vegetable oil
- 4-6 pound pork shoulder boneless or bone-in, trimmed of fat cap and cut into fist-sized chunks, roast
- salt
- black pepper
- 1 onion diced, large
- 1 clove garlic crushed
- 3 tablespoons lime juice
- 1 tablespoon chili powder
- 1/2 teaspoon oregano dried
- 1/2 teaspoon cumin ground
- 6-8 cups chicken broth 3 to 4 cans, 14.5-ounce each
Instructions
- Pre-measure all your ingredients, dice your onion, and prep your garlic. Once you get started cooking, things move fast.
- Generously salt and pepper pork chunks on all sides.
- In 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.
- Add 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.
- Preheat 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.
- Drizzle 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.
- Serve and enjoy.
Notes
- Trim fat from pork shoulder before cooking to control greasiness.
- Brown the pork in batches so it sears properly without steaming.
- Reserve cooking broth after simmering; it’s used to moisten the pork before baking.
- Bake shredded pork with cooking liquid at 400°F for about 10 minutes for a crisp outer texture.
- The nutritional figures cover approximately half a cup of meat and assume some broth consumption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 12 cups
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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