photo by Genius Kitchen
- Ready In:
- 3hrs 10mins
- 3 1⁄2 lbs boneless pork shoulder, with a generous fat cap, cubed into 2-inch pieces
- 8 cups water or 8 cups low sodium chicken broth, more if necessary
- kosher salt & freshly ground black pepper
- 1 1⁄2 teaspoons ground cumin
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon cayenne
- corn tortilla, for serving
- red cabbage, thinly sliced, for serving
- sour cream, for serving
- pickled red onions, for serving
- cilantro, for serving
- avocado, for serving
- thinly sliced serrano chili, for serving
- Preheat oven to 350 degrees F.
- Add pork, water or chicken stock, and 1 tablespoon salt to a large dutch oven with a tight fitting lid. Liquid should just cover meat. Add additional as necessary. Place over medium-high heat and bring to a boil. Transfer to oven and cook, about 3 ½-4 hours, until meat is very tender and liquid is reduced to 1 cup. Baste meat every 45 minutes with cooking liquid.
- Increase heat to 400 degrees F. Remove pot from oven and drain all but 3 tablespoons fat from pot. Add cumin, cloves, cayenne, and 2 teaspoons black pepper. Stir to combine, and return to oven. Roast, stirring after 10 minutes, until meat is browned, crisp, and liquid is evaporated, about 20 minutes more.
- If meat is very fatty, you may need to continue to drain fat as pork crisps. Season to taste with salt and and pepper, and serve in tortillas, with cabbage, sour cream, pickled red onions, cilantro, avocado and serranos chiles.
3 Ingredients? Plus four spices , not to mention the seven or eight ingredients for serving. But carnitas is not just braised pork (roasted in liquid). So without the extra ingredients (the spices), there is very little flavor.. I actually like your recipe, it tasted great, but it is not a 3-ingredient recipe.
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