Braised Pork Carnitas

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

• Preparation Time: 30 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 30 mins
• Calories: 211 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 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.

Step 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.