Pork Carnitas

A great start to wonderful Mexican cuisine.

Original source: Allrecipies

Ingredients

• 6 - 8 lb. pork shoulder (Boston butt roast), cut into 2-3 in. pieces
• 2 onions, chopped
• 2 cloves garlic, crushed
• 2 tbsp. olive oil
• 2 32 oz. containers chicken broth
• 1/4 cup lime juice
• seasonings:
  • salt & pepper
  • cumin
  • chili powder
  • oregano
  • thyme
  • dried yellow mustard

Equipment

• large skillet
• dutch oven
• cutting board & knife

Setup

none

Process

1. Heat oil in skillet and brown all sides of each piece of meat.
2. Combine all ingredients except broth in dutch oven. I usually do 1 tbsp. chili powder and cumin to 1 tsp. other seasonings
3. Add broth until ingredients are mostly covered.
4. Heat to boiling, then simmer for up to 3 hours.
5. Remove from pan and place on cutting board. Shred pork between two forks.
6. Optional: Can bake in 400°F oven for 20-30 minutes until browned further.

Notes

• 2016-12-12 - Made really delicious burritos and nachos for Monday Night. I saved the broth to use as a chili base later this winter