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Ingredients
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Meat
Spices
Liquids
Aromatics
For Serving
Method
Preparation
- 1
Prepare the Pork
Trim excess fat from the pork shoulder and cut it into large chunks.
- 2
Mix the Spice Rub
In a small bowl, combine cumin, chili powder, oregano, salt, black pepper, and garlic powder.
Cooking
- 3
Season the Pork
Rub the spice mixture all over the pork chunks, ensuring they are evenly coated.
- 4
Sear the Pork
In a large Dutch oven or heavy pot, heat a little oil over medium-high heat. Add the pork in batches and sear until browned on all sides. Remove and set aside.
- 5
- 6
Combine Ingredients
Return the pork to the pot and add orange juice, lime juice, and chicken broth. Bring to a boil.
- 7
Slow Cook the Pork
Reduce heat to low, cover the pot, and let simmer for 2-3 hours or until the pork is tender and easily shredded.
Finishing
- 8
- 9
Crisp the Carnitas
Optional: Spread the shredded pork on a baking sheet and broil in the oven for 5-10 minutes until crispy.
- 10
Serve
Serve the carnitas in warm corn tortillas topped with chopped cilantro and lime wedges.
