Carnitas
Yield
servingsPrep
10 minCook
4 hrsReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
pork shoulder
or pork butt, bone-in |
|
| 4 | cups |
chicken broth
|
|
| 1 | large |
onions
quartered |
|
| 1 | tablespoon |
coriander seeds
|
|
| 1 | tablespoon |
cumin seeds
|
|
| 1 | teaspoon |
oregano
dried |
|
| 3 | each |
chipotle chili peppers
in adobo sauce |
*
|
| 2 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
pork shoulder
or pork butt, bone-in |
|
| 946 | ml |
chicken broth
|
|
| 1 | large |
onions
quartered |
|
| 15 | ml |
coriander seeds
|
|
| 15 | ml |
cumin seeds
|
|
| 5 | ml |
oregano
dried |
|
| 3 | each |
chipotle chili peppers
in adobo sauce |
*
|
| 2 | each |
bay leaves
|
*
|
Directions
Place pork, broth, onion, coriander, cumin, oregano, chilies if using, and bay leaves in a 5 to 6 quart pan.
Add enough water to just cover the meat.
Cover the pan and bring to a boil; reduce heat and simmer until meat pulls apart easily with a fork (3 to 4 hours).
Lift out meat (reserve broth for other uses, if desired).
Discard fat.
Place pork in a large roasting pan and bake, uncovered, in a 450℉ (230℃) oven until sizzling and browned (about 20 minutes).
Pull off chunks of meat and shred with 2 forks, discarding fat.
