Crispy Slow Roasted Carnitas
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 4 hours 10 mins
- Total Time: 4 hours 25 mins
- Yield: 5 servings 1x
- 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)
- Preheat your oven to 325 degrees
- Cut your pork shoulder into quarters and season with your spice rub (cumin, chili powder, salt, oregano, and pepper)
- 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
- Once your meat has a good sear, add your chicken stock, onion, and garlic
- 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
- When your meat is done cooking, remove the 4 chunks from the cooking liquid
- With a slotted spoon, remove the onions and garlic from the cooking liquid and discard
- 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
- Using tongs or a slotted spoon, transfer the meat (letting excess liquid drip off the meat) onto a baking sheet
- Switch your oven to broil
- 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
- Squeeze lime juice over the broiled carnitas to taste and garnish with cilantro
- *Note: you can keep the braising liquid if you want, but I found it to be a bit salty.*