Pork Carnita's

Judy Alsup

By
@gaspnell

I serve this recipe for company, it always turns out and is always delicious. I serve it with Pico de Gallo and warm tortilla's. Refried beans on the side with a salad. Thousand Island dressing.


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Comments:

Serves:

4 Adult's

Cook:

3 Hr

Method:

Stove Top

Ingredients

2 lb
pork shoulder butt
1 tsp
cumin
1 tsp
kosher salt
1/2 tsp
black pepper
15 oz
chicken broth
1
onion roughly chopped
water

Directions Step-By-Step

1
Rub roast with salt, cumin, pepper, mexican oregano add quartered onion to large pot and add chicken broth and enough water to just cover. Place a lid on and bring to boil. Reduce to simmer for 2 hours until or until it is very tender and pulls apart easily with forks
2
Place roast in a oven proof baking pan, ( I use stoneware) no lid and roast in a hot oven (400 degrees) with about 2 cups of the broth it cooked in until the roast is brown and crusty on top about an hour. Pull out of oven, pull meat apart and serve with warm tortillas and your choice of toppings.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican