Crispy Slow Roasted Carnitas

5 from 4 reviews


  • 2.5 pound pork shoulder (or pork butt or Boston butt)
  • 2 tablespoon cumin
  • 2 tablespoons chili powder
  • 2 tablespoons salt
  • 1 tablespoon oregano
  • 1/2 tablespoon pepper
  • 1 32 oz box of chicken stock
  • 1 onion, quartered
  • 5 cloves of garlic, crushed
  • Lime juice (for squeezing over the finished pork)
  • Cilantro (for garnish)


  1. Preheat your oven to 325 degrees
  2. Cut your pork shoulder into quarters and season with your spice rub (cumin, chili powder, salt, oregano, and pepper)
  3. In a dutch oven (or other large heavy bottomed pot) over medium high heat, add a bit of olive oil and sear your meat on all sides
  4. Once your meat has a good sear, add your chicken stock, onion, and garlic
  5. Put the lid on the pot, place it in the oven, and cook for 4 hours – or until the meat is easily shredded with a fork
  6. When your meat is done cooking, remove the 4 chunks from the cooking liquid
  7. With a slotted spoon, remove the onions and garlic from the cooking liquid and discard
  8. Using two forks, shred the meat and add it back into the pot with all the flavorful liquid. Stir the meat around until everything has been coated
  9. Using tongs or a slotted spoon, transfer the meat (letting excess liquid drip off the meat) onto a baking sheet
  10. Switch your oven to broil
  11. Let your meat broil for 5-10 minutes (may be more may be less depending on your broiler) or until the tops of the carnitas have become brown and crispy
  12. Squeeze lime juice over the broiled carnitas to taste and garnish with cilantro
  13. *Note: you can keep the braising liquid if you want, but I found it to be a bit salty.*