Recipe by Mr. Bill in TN
This has to be THE most authentic Carnitas recipe I have ever prepared.
Top Review by goldenkeyauto
This is the most authentic recipe I have ever made for Carnitas! The great thing is that it's not fried in lard...so it's a big more figure friendly then other recipes that call for frying in lard. We have this probably once a month. We have even made this recently for our addition to a potluck wedding reception, and it was a HIT! Cooking it in the oven to crisp it up is easy, but not required - as sometimes my dh asks to not have it that way so he can put the meat in a burrito. The broth is also a great broth that I use to make a "different" rice dish! DEFINITELY a KEEPER!
- 4 lbs boneless pork shoulder
- 32 ounces chicken broth
- 6 large garlic cloves, ground
- 1 tablespoon cumin seed, ground in a mortar
- 2 onions, quartered
- 1⁄2 bunch fresh cilantro
Directions See How It's Made
- Cut pork meat into chunks and reserve the big pieces of fat for other uses. (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. Drain stock, removing onion and solids. Save for other use. 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 corn tortillas & serve with desired toppings.