Servings: 6 servings
Total Time: varies
Ingredients
- 1 boneless pork shoulder (about 3 pounds)
- 1 large onion, sliced
- 2 cups chicken broth, low-sodium
- 1/2 cup apple juice
- 1 tsp. minced fresh oregano OR 1 tsp. dried oregano
- 1/2 tsp. cumin
- 5-6 garlic cloves, minced
- 1 tsp. salt
- for serving: corn tortillas, guacamole, fresh lime, chopped cilantro, diced onion, avocado
Pork shoulder is cooked low and slow for craveable Carnitas Tacos. Serve it with your favorite toppings in a tortilla (our favorite!) or on top of rice.
Directions
Preheat oven to 325°F.
Cut pork into 5–6 large chunks. Place pork in an oven-safe Dutch oven or casserole dish with a lid, then add onion, broth, apple juice, oregano, cumin, garlic and salt. Roast, covered, until pork shreds easily with 2 forks, about 1 hour per pound.
Shred pork with two forks*. Serve on corn tortillas with desired toppings.
*Optional: Preheat broiler to low. Using a slotted spoon, transfer shredded pork to a baking sheet, reserving cooking liquid. Broil until edges of pork begin to crisp, about 5 minutes. If necessary, stir in reserved cooking liquid to moisten.
1 Comment
Jon Hendrickson
Get rid of the chicken broth. Add the juice of 1 orange and tuck the quartered orange in the meat along with a few garlic cloves and a halved jalapeno or 2.