Restaurants›Matador Boise›Braised Carnitas Recipe

Braised Carnitas Recipe

Inspired by Matador Boise
Time3h 45m
Serves8

Pork shoulder, guacamole, cilantro-lime sour cream, pico de gallo, pickled onions, salsa maya, Mexican black beans & rice. Choice of flour or corn tortillas.

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Ingredients

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Main Ingredients

Toppings

Method

Cooking the Carnitas

1

Prepare the Pork

Trim excess fat from the pork shoulder and cut it into large chunks. Season with salt, black pepper, cumin, and oregano.

2

Sear the Pork

In a large Dutch oven or heavy pot, heat a bit of oil over medium-high heat. Sear the pork chunks on all sides until browned. Remove and set aside.

3

Cook with Aromatics

In the same pot, add chopped onion and minced garlic. Sauté until translucent. Return the pork to the pot.

4

Add Juices and Broth

Pour in the orange juice, lime juice, and chicken broth. Bring to a simmer.

5

Braise the Pork

Cover the pot and reduce heat to low. Let it braise for about 3 hours, or until the pork is tender and easily shredded.

6

Shred the Pork

Remove the pork from the pot and shred it using two forks. Return to the pot to soak up the juices.

Serving

7

Assemble the Tacos

Serve the shredded carnitas in flour or corn tortillas topped with guacamole, cilantro-lime sour cream, pico de gallo, pickled onions, salsa maya, and alongside black beans and rice.