Emily's Carnitas
Originally a Pioneer Woman recipe, we've changed some ingredients and methods to our own liking. Be sure to look hers up, too ... you might prefer the original!
Ingredients
- 4 pounds pork shoulder roast
- 1 teaspoon oregano
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 Tablespooons salt
- pepper to taste
- 4 cloves garlic
- 1 lime zested
- 3 Tablespoons apple cider vinegar
- ¼ cup brown sugar or coconut palm sugar
- 1 medium onion roughly chopped
- 1-2 Tablespoon olive oil
- lime, cilantro, chopped onion, sour cream for serving
Instructions
- Heat oven to 300°F.
- Pat the pork dry, cut off the strings, and place in a large Dutch oven.
- Combine all the other ingredients, except the ones for serving, in the bowl of a food processor or the jar of a blender. Process or blend until well mixed.
- Pour the mixture over the pork and using your hands, be sure that all the surfaces are covered with the spice mixture. Cover the Dutch oven.
- Put the Dutch oven in the preheated oven and let cook for 4-6 hours until fork tender.
- When fork tender, remove the Dutch oven to a heat-proof surface and increase the oven heat to 450°F. Shred the meat apart using two forks and return the Dutch oven, uncovered, to the oven for 15-20 minutes to crisp.
- Serve in tortillas or over rice with limes, cilantro, chopped onion, sour cream, and any other topping your heart desires!
- Bon Appétit!
Notes
Add more flavor by using chipotle chili powder in place of a normal NM chili powder.
Tried this recipe?Let us know how it was!