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Carnitas

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Recipe

 

Yield

servings

Prep

10 min

Cook

4 hrs

Ready

4 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
5 pounds pork shoulder
or pork butt, bone-in
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4 cups chicken broth
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1 large onions
quartered
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1 tablespoon coriander seeds
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1 tablespoon cumin seeds
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1 teaspoon oregano
dried
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3 each chipotle chili peppers
in adobo sauce
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2 each bay leaves
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Ingredients

Amount Measure Ingredient Features
2.3 kg pork shoulder
or pork butt, bone-in
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946 ml chicken broth
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1 large onions
quartered
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15 ml coriander seeds
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15 ml cumin seeds
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5 ml oregano
dried
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3 each chipotle chili peppers
in adobo sauce
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2 each bay leaves
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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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 848g (29.9 oz)
Amount per Serving
Calories 141451% from fat
 % Daily Value *
Total Fat 80g 123%
Saturated Fat 28g 140%
Trans Fat 0g
Cholesterol 518mg 173%
Sodium 773mg 32%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 301g
Vitamin A 2% Vitamin C 12%
Calcium 14% Iron 57%
* based on a 2,000 calorie diet How is this calculated?
 

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