Mexican pork carnitas are slow-cooked, shredded pork shoulder usually served with tortillas and salsa. The chipotle peppers give this recipe great flavor, but if you need more heat, add a dash of your favorite hot sauce as well.
Serves: 8Hands-on: 30 minutesTotal: 4 hoursDifficulty: Easy
- Salt and pepper, to taste
- 1 pork shoulder roast (3 lbs.)
- 2–3 Tbsp. olive oil
- 1 onion, sliced
- 4 medium tomatoes
- ½ tsp. dried oregano
- 1 tsp. cumin powder
- 2 bay leaves
- 2 whole cloves
- 2 dried chipotle chilies
- ¾ cup water
- 16 small corn tortillas, warmed
- 1 small red onion, minced
- Lime wedges, for serving
- Preheat the oven to 325°F.
- Salt and pepper the pork and allow the meat to come to room temperature.
- Add olive oil to a large oven-proof pan.
- Sear the pork in the pan over medium-high heat for 5 minutes per side. Remove the pork from the pan and let it rest for 10–15 minutes.
- Add onions and cook over low heat for 2–3 minutes until translucent. Return the pork to the pan and add the remaining ingredients.
- Cover and place in the oven. Cook for 2–3 hours, until the internal temperature reaches 140°F–150°F.
- Let the roast rest for 10–15 minutes before pulling apart into bite size pieces. Serve as tacos, topping with minced red onion and a squeeze of fresh lime juice.