Recipe by babygirl65
Carnitas is a very famous Mexican dish. It does involve a lot of cooking time, so I make it when I have time. Serve with fresh homemade corn tortillas, guacamole, cheese and pico de gallo with cilantro.....yum.
Top Review by SeaMonkey76
I have been looking for a good/EASY carnitas recipe....& I found it! I followed the recipe exactly, but added to it based on other reviews. I added an extra can of broth to cover the meat, juice from 1 orange, a bay leaf and a few good shakes of black pepper, cayenne pepper and garlic salt. When it came time to put it in the oven I added about a 1/4 cup of the broth and 2 tablespoons of bacon fat and carefully flipped the meat halfway through the cooking. Let the meat stand or "rest" for about 5-10 minutes before shredding. These came out perfectly tender and crispy! Thank you so much for sharing!
- 4 lbs boneless pork shoulder
- 2 (16 ounce) cans chicken broth
- 5 -6 garlic cloves, grounded in a mortar
- 1 tablespoon cumin seed, ground in a mortar
- 2 onions, quartered
- 1⁄2 bunch cilantro
Directions See How It's Made
- Cut pork meat into chunks and discard the big pieces of fat. (I leave some fat as it adds flavor).
- Add pork chunks, broth, garlic*, comino*, onion* and cilantro* to a dutch oven. If necessary, add water so that the meat is covered.
- Bring to boil, reduce heat to low and simmer for about 3 -4 hours or until meat is very soft and pulls apart easily. (Be careful not to shred meat, needs to stay in chunks).
- Remove the meat carefully from pot and place in a roasting pan. Discard onion and broth. Break the meat apart into smaller chunks (don't shred, it needs to stay in chunks).
- Bake in the oven at 450°F for about 20 minutes or until the meat is brown and crispy.
- Heat (or make homemade) corn tortillas, serve with desired toppings.
- (You may have to adjust garlic, comino, onion and cilantro to your liking, everyone's taste is different. You can add salt and pepper if you like too, I use Nature's seasonings, personal preference).