Directions
- 1Start by trimming the fat from 3 pounds of pork shoulder and cutting it into manageable sizes.
- 2Brown the pork on all sides in a hot oiled Dutch oven.
- 3Remove the browned pork from the Dutch oven.
- 4Add one diced onion and five minced garlic cloves to the Dutch oven and sauté until soft and golden.
- 5Return the browned pork to the Dutch oven.
- 6Add two cups of chicken stock, the juice of one orange, and the juice of half a lime.
- 7Add two bay leaves, two teaspoons of oregano, one teaspoon of chili powder, one teaspoon of cumin, one teaspoon of salt, and pepper to your desire.
- 8Stir everything together before putting the lid on the Dutch oven.
- 9Place the Dutch oven in the oven at 300° for 2 to 3 hours, or until the pork comes apart easily with a fork.
- 10Remove the pork from the Dutch oven and place it in a bowl.
- 11Shred the pork using two forks.
- 12Transfer the shredded pork to a sheet pan and spread it out.
- 13Pour the juices from the Dutch oven over the shredded pork on the sheet pan and spread them out.
- 14Broil the pork for a few minutes until it gets crispy.
- 15Squeeze the remaining half lime over the carnitas.
- 16Add cilantro on top, if desired.
- 17Fill a tortilla with carnitas, salsa, and your favorite taco sauce.
Ingredients
- 3 pounds pork shoulder
- 1 diced onion
- 5 minced garlic cloves
- 2 cups chicken stock
- 1 orange, juiced
- 0.5 lime, juiced
- 2 bay leaves
- 2 teaspoons oregano
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- pepper
- cilantro
- tortilla
- salsa
- taco sauce
Equipment
Dutch ovensheet panforksbowl
Tips
- Trim the fat from the pork shoulder and cut it 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 pork for a few minutes to get that carnitas crisp.
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