Juicy, Flavorful Carnitas (No Lard)

Recipe by J Wong
READY IN: 5hrs 30mins
SERVES: 30
YIELD: 1 16
UNITS: US

INGREDIENTS

Nutrition
  • 8
    lbs pork shoulder
  • 2
    white onions (diced)
  • 12
    lb of finely chopped cilantro (1 bunch)
  • 3
    (12 ounce) bottles beer (Corona Light or whatever is in the fridge)
  • 1
    cup orange juice
  • 4
    tablespoons bouillon (Better than Bouillon Beef)
  • 2
    tablespoons ground coriander
  • 2
    tablespoons ground oregano
  • 2
    tablespoons ground thyme
  • 1
    tablespoon cooking oil
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DIRECTIONS

  • Trim large chunks of fat from the pork shoulder, but leave some fat on for flavor.
  • Cut pork shoulder into large chunks. I usually cut them to about half the size of my fist.
  • In a large pot, add the oil to the bottom of the pan and brown the pork. Add in the ground herbs while browning the pork.
  • Once pork is browned, add the first bottle of beer. Using a wooden or silicone spoon, scrape the bottom of the pot to loosen the delicious browned bits.
  • Add the remaining ingredients to the pot(reserve half of the cilantro for later), cover and slow cook for 3-4 hours on low heat or until pork is tender and falling apart.
  • Preheat oven to 350 degrees.
  • Remove pork from pot and place into a foil-lined, large baking pan. DO NOT discard the liquid stock.
  • Turn the pot with the liquid stock to high heat to reduce the amount of liquid.
  • Using two forks, shred the pork in the pan completely.
  • Add in reserve cilantro.
  • Pour enough of the liquid stock into the pan to halfway cover the pork. Return pot to heat. Place pork in oven.
  • Check pork every 15 minutes or so, turning gently and adding liquid stock until all the stock has been used.
  • Remove pork from oven when there is almost no liquid left in the pan.
  • Serve and enjoy!
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