Ingredients

The following ingredients have 5 Servings
  • 3 lb boneless pork shoulder
  • 1 tsp ground chipotle chili powder
  • 2 bay leaves
  • 1 1/2 tsp dried oregano
  • 1 tsp ground cumin
  • 3 garlic cloves, rough chunk
  • 1 onion, chunked
  • ½ juicy fresh lime, juiced
  • 1 tsp salt
  • ¼ tsp black pepper
  • water to cover pork shoulder by ~ 2 inches
  • 1/3 cup cilantro, chopped - optional as garnish
  • 12 corn tortillas

Instruction

  • Preheat oven to 450F (optional step for making pork carnitas crispy)
  • Place pork, chipotle powder, bay leaves, oregano, cumin, garlic, onions, lime juice and lime half, water, salt, and black pepper in a stockpot.
  • Bring to a boil covered, lower heat to a simmer, and cook 1 ½ - 2 hours or until pork is fork tender and falling apart.
  • Remove pork from stockpot with strainer and continue to reduce / simmer stock another 20 minutes uncovered.
  • Let pork cool slightly before pulling carnitas apart with fork or with hands.
  • Optional step: Spread out strained pulled pork on a sheet pan and cook uncovered at 450F for ~ 10-15 minutes (watching carefully) until crispy.
  • Add a little pork stock if they cooked a little too much for your liking or if you have leftovers and want them to remain tender.
  • Garnish with fresh chopped cilantro.  
  • Add warm tortillas to make tacos.  Happy Eating!  Beckie