Pork Carnitas
How to make Pork Carnitas Recipe - The pork carnita is a hall-of-famer that too often comes out dry and underwhelming when prepared at home, or even at sub-par restaurants. This recipe guarantees a moist, savory taco without a ton of work, and practically makes its own side dish in the process.
Makes 10 tacos
Ingredients:
¼ cup bacon grease or vegetable oil
2 pounds pork shoulder, chopped in 7-8 large chunks
2 Tablespoons fine ground sea salt
3 large cloves garlic, crushed
1 Tablespoon red chili powder
1 teaspoon oregano
1½ teaspoons cumin
Juice of 1 lime
2 small cans chicken broth (14.5 oz each)
2 cups shredded lettuce
3 tomatoes, diced
Fresh cilantro for garnish
½ lime per plate
Tortillas
Method:
Heat bacon grease or vegetable oil in a Dutch oven over high heat. Bacon grease adds depth to the final flavor, but vegetable oil works well, too. Season pork with salt, then add to the Dutch oven and brown on all sides, 10-12 minutes. Add remaining dry ingredients, followed by lime juice and chicken broth. Bring to a boil. Reduce heat to low, cover, and simmer until pork is extremely tender, 2½ hours.
Place pork in a deep baking dish, drizzle with a ladle of juice from the Dutch oven, and bake at 400°F for 30 minutes, stopping twice to shred pork with two forks and add more juice. Be sure to withhold at least two ladles of juice if you are making Carnitas Rice.
Top a tortilla with shredded lettuce, pork, tomato, and cilantro. Serve with half a lime and extra cilantro for added flavor.
Serve with: Carnitas Rice, made with the leftover juices from Pork Carnitas!
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| Pork Carnitas |
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