Original recipe makes 12 servings
3 tablespoons kosher salt
1 onion, chopped
2 cloves garlic, crushed
3 tbsp lime juice
1 tbsp chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
The original recipe calls for- 4 (14.5 ounce) cans chicken broth, I just used better than Bouillon.
Preheat your oven to 400 degrees
- Original recipe makes 12 servings
- 1/4 cup vegetable oil
- 4 pounds pork shoulder, cut into a few large pieces
- 3 tablespoons kosher salt
- 1 onion, chopped
- 1 clove garlic, crushed
- 3 tbsp lime juice
- 1 tbsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- The original recipe calls for- 4 (14.5 ounce) cans chicken broth, I just used better than Bouillon.
- Preheat your oven to 400 degrees
- grab a large dutch oven and place it on a large burner and heat burner to high heat, and add the veggie oil to the pan.
- Season the pork with salt
- Then place the pork in the pan,
- brown on all sides, (takes about 10-12 minutes)
- Add the onion, garlic, lime juice, chili powder, oregano, and cumin.
- Pour in the water for the chicken Bouillon and then add amount of Bouillon it calls for on the jar, and bring to a boil.
- Lower the heat to medium-low, cover pot with lid, and continue to simmer until pork is very tender, about 2 1/2-3 hours.
- Transfer the pork shoulder to a large baking sheet, reserving the liquid.
- Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
- Place pork back in the oven and bake until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and then shred the meat as it browns.
- I served my Carnitas with flour tortillas, sour cream, cheese and homemade pico de gallo and green Chile