Carnitas

Submitted by: Leon and Mary Brock

Attributed to: 

Category: Pork

Description: 

Prep Time: 45 minutes

Total Time: 3 hours

Servings: 8 to 12

Difficulty rating: 2

Ingredients:

1/4 cup Vegetable oil

4-6 pound Pork shoulder roast cut into fist-sized chunks and fat cap removed

Salt and pepper to taste

1 Diced large onion

1 Crushed clove of garlic

3 tablespoons Lime juice

1 tablespoon Chili powder

1/2 teaspoon Dried oregano

1/2 teaspoon Ground cumin

6-8 cups chicken broth

Special tools/utensils needed:

large dutch oven, baking sheet, aluminum foil, slotted spoon, cutting board, two forks

Directions: 

1. Pre-measure all your ingredients, dice your onion, and prep your garlic. Once you get started cooking, things move fast. 

2. Generously salt and pepper pork chunks on all sides. 

3. In a large Dutch oven, heat oil over medium-high heat. Once hot, brown meat on all sides, in batches if necessary. This will take 10 to 15 minutes. 

4. Add onion, garlic, lime juice, chili powder, oregano, cumin, and enough chicken broth so the meat is mostly covered. Cover and cook for 2 to 2 1/2 hours, until meat is tender and can be easily pulled apart with a fork. 

5. Preheat oven to 400 degrees and line a baking sheet with foil for easier cleanup. 

6. Use a large slotted spoon to transfer meat to a cutting board (reserve the broth) and use two forks to shred the meat. Transfer shredded meat to the baking sheet and spread it in an even layer over the surface. 

7. Drizzle 1/4 cup of the cooking liquid over the meat, sprinkle with salt, and bake for 10 minutes. 

8. Drizzle a little more broth over the meat, cook 10 minutes more, and repeat for a total of 30 minutes, until edges are crispy and browned.