Slowly Braised Pork Carnitas


  • 4lb Pork Shoulder (Bone-In is Fine)
  • 1 tsp each, ground cumin, ground coriander, and chile powder
  • 2 bay leaves
  • 1 tsp salt and ground black pepper
  • 1 1/2 to 2 cups chicken stock
  • 1 lime

Pre-Heat Oven to 275 degrees. Place Pork Shoulder in bottom of a roasting pan. Combine ground spices, salt, and pepper. Rub entire spice mixture over the pork shoulder covering both sides. Add bay leaves to the pan and pour chicken stock into the roasting pan. The chicken stock should cover the bottom 2 inches of the pork shoulder. Cover pan tightly with aluminum foil. Slowly Roast pork shoulder in 275 degree oven for approximately 4 hours or until meat can be very easily pulled apart.

Remove roasting pan from the oven, and taking care not to burn yourself, remove foil cover and pull meat apart with forks and/or tongs. Make sure to remove any bones from the pan. After shredding the pork, turn on the broiler in your oven and broil the pulled pork approximately four inches from your heat source for 3-4 minutes. The top of the pork should begin to dry out and get crispy, while any remaining juices in the pan begin to boil. Remove the pork when it has become crispy enough for your liking and drizzle with the juice of 1 lime. Serve family style in a large serving dish. Assume 4 servings per pound of pork, so this recipe can feed a crowd depending on the size of the shoulder. If using a smaller cut of meat, check the roast for doneness at 3 hours.

Serve with corn or flour tortillas. Chopped onions and cilantro, guacamole, pico de gallo, and tomatillo salsa are a few recommended garnishes.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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