Directions
- 1Start by adding 3 pounds of pork shoulder to a hot oiled Dutch oven, after trimming the fat and cutting it into manageable sizes.
- 2Brown the pork on all sides.
- 3Remove the browned pork from the Dutch oven.
- 4Add one diced onion and five minced garlic cloves to the Dutch oven, then stir and sauté until soft and golden.
- 5Return the browned pork to the Dutch oven.
- 6Add 2 cups of chicken stock, the juice of one orange, and the juice of half a lime.
- 7Add two bay leaves, 2 teaspoons of oregano, 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of salt, and pepper to taste.
- 8Stir everything together, put the lid on, and place the Dutch oven in the oven at 300 degrees for about 2 to 3 hours.
- 9Once the pork is done (it will come apart with a fork), remove it from the Dutch oven and place it in a bowl.
- 10Shred the pork with two forks.
- 11Transfer the shredded pork to a sheet pan and spread it out.
- 12Pour the juices from the Dutch oven over the pork on the sheet pan and spread them out.
- 13Broil the pork for a few minutes to get a crispy texture.
- 14Squeeze the other half of the lime over the carnitas.
- 15Sprinkle with cilantro if desired.
Ingredients
- 3 pounds pork shoulder
- 1 diced onion
- 5 minced garlic cloves
- 2 cups chicken stock
- 1 orange juiced
- 1 lime
- 2 bay leaves
- 2 teaspoons oregano
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- pepper
- cilantro
Equipment
Dutch ovensheet panforks
Tips
- Trim the fat from the pork shoulder and cut into manageable sizes before browning.
- Shred the pork with two forks after it's cooked.
- Pour the juices from the Dutch oven over the shredded pork on the sheet pan before broiling for extra flavor and moisture.
- Broil the carnitas for a few minutes to get a crispy texture.
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