Braised Pork Carnitas recipe

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Ingredients

5 pounds pork shoulder roast
3 cloves garlic, chopped
2 tablespoons kosher salt
1 teaspoon ground black pepper
½ small yellow onion, chopped
6 cups pork stock
salt and ground black pepper to taste
12 green onions, chopped
24 fresh yellow corn tortillas
4 cups thinly shaved green cabbage
10 ounces crumbled queso fresco
2 cups fresh salsa
2 limes, cut into wedges

Nutrition Info

210.8 calories
carbohydrate: 16 g
cholesterol: 41.4 mg
fat: 10.7 g
fiber: 2.8 g
protein: 13.4 g
saturatedFat: 4 g
servingSize: -
sodium: 820 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large, cast iron Dutch oven over medium-high heat. Season pork shoulder with garlic, 2 tablespoons kosher salt, and 1 teaspoon black pepper. Place pork shoulder fat-side down into the hot pot and sear until deep golden brown on all sides, 4 to 5 minutes. Add yellow onion to cook with rendered drippings for 1 minute. Slowly pour in pork stock to cover pork shoulder.

  2. Bring to a light boil, cover and braise until fork-tender, 4 1/2 to 5 hours.

  3. Transfer to a bowl and shred into carnitas, adding 1 1/2 cups of pork stock for moisture and more salt and pepper to taste.

  4. Heat a cast iron skillet over medium-high heat. Add green onions and cook until slightly browned, 7 to 10 minutes. Transfer to a bowl.

  5. Heat corn tortillas in the hot skillet on both sides, 2 to 3 minutes total for each tortilla. Place braised pork into tortillas and garnish with cabbage, queso fresco, salsa, green onions, and a squeeze of lime.

Recipe Yield

24 servings

Recipe Note

Deliciously tender and juicy braised pulled pork carnitas can be used in fried or street tacos. Perfect for burritos and chimichangas or taco bowls.

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