From 6f23ca4827e4e843d8b99d60965f7b71ce99f354 Mon Sep 17 00:00:00 2001 From: nimbius Date: Sat, 25 Nov 2017 15:19:26 +0000 Subject: [PATCH] carnitas --- carnitas | 18 ++++++++++++++++++ 1 file changed, 18 insertions(+) create mode 100644 carnitas diff --git a/carnitas b/carnitas new file mode 100644 index 0000000..3120488 --- /dev/null +++ b/carnitas @@ -0,0 +1,18 @@ +1/4 cup vegetable oil +4 pounds pork shoulder, cut into several large pieces +3 tablespoons kosher salt +1 onion, chopped1 clove garlic, crushed +3 tablespoons lime juice +1 tablespoon chili powder +1/2 teaspoon dried oregano +1/2 teaspoon ground cumin +4 (14.5 ounce) cans chicken broth + +Preheat an oven to 400 degrees F (200 degrees C). +Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. + +Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours. + +Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt. + +Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.