Pork Carnitas Tacos
"Carnitas" literally means "little meats" in Spanish, though the word usually refers to shredded pork that has been slow-cooked to achieve wonderful flavor. While this recipe ends in tacos, the carnitas could just as easily be used to create enchiladas, burritos, nachos or more.
| Servings | Prep Time |
| 12 servings | 15 minutes |
| Cook Time |
| 3.5 hours |
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"Carnitas" literally means "little meats" in Spanish, though the word usually refers to shredded pork that has been slow-cooked to achieve wonderful flavor. While this recipe ends in tacos, the carnitas could just as easily be used to create enchiladas, burritos, nachos or more.
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Ingredients
- 3-4 lbs. Indiana Kitchen Boston Butt Pork Shoulder cut into several large pieces
- 4 cans (14.5oz) chicken broth
- 1 large onion chopped
- 1 clove garlic crushed
- 3 tbsp. lime juice
- 1/4 cup vegetable oil
- 3 tbsp. coarse kosher salt
- 1 tbsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
Servings: servings
Instructions
- Heat the vegetable oil in a large Dutch oven over high heat.
- Season the pork shoulder with salt and then place in Dutch oven.
- Cook all sides until brown--about 10 minutes.
- Add the onion, garlic, lime juice, spices and chicken broth. Bring to a boil. Reduce heat to medium-low, cover and simmer until pork is very tender, about 2.5 hours.
- Preheat oven to 400 degrees F.
- Transfer the pork to a large baking sheet, saving the juices. Drizzle the pork with some of the juices and lightly season with salt. Bake the pork in the oven until browned, about 30 minutes. Drizzle more juices on meat about every 10 minutes and use forks to shred the meat as it browns.
- Serve on warmed tortillas with diced onion, fresh cilantro, salsa or any other favorite toppings.
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