Carnitas 20 Jul 18



Heat 1/4 c vegetable oil in a large Dutch oven. Season 4 lbs. pork shoulder cut into large chunks with kosher salt to taste and cook until browned on all sides. Add 1 chopped onion, 1 crushed garlic bulb, juice of one lime, 1 T chili powder, 1/2 t oregano and 1/2 t cumin. Pour chicken broth over top to cover meat and bring to a boil. Reduce heat to medium-low, cover and simmer until pork is tender, about 2 1/2 hours.

Transfer pork to a large baking sheet, reserving the liquid. Drizzle small amount of liquid over meat and season lightly with salt. Bake the pork at 400° until browned, about 30 minutes, drizzling meat with liquid every 10 minutes and shredding meat as it browns. Serve with warm, fresh tortillas and salsa and other toppings of your choice.