Homemade Carnitas
basic recipe for homemade carnitas
servings: 4-6
Ingredients
Scale
- 4 lbs bone-in pork shoulder (“boston butt”)
- 1 qt beef stock
- 1 onion, quartered
- 1 head garlic, top trimmed
- 1 tbsp kosher salt, plus more as needed
- 1 tbsp coriander seeds
- 2 tsp ground cumin
- 1 tsp dried oregano
- neutral cooking oil
Instructions
- Place the pork shoulder in a large Dutch oven (or heavy-bottomed pot). Pour in the beef stock. Pour in enough water to just barely cover the top of the pork. Add the onion, garlic, salt, coriander, cumin, and oregano.
- Bring the liquid to a simmer over medium heat. Turn the heat all the way low, cover the pot, and gently cook for 3 ½-4 hours until fork tender. Turn off the heat and let the meat cool in the liquid for about 30 minutes.
- Transfer the pork shoulder to a cutting board (optional: strain the liquid, cool it down, and save it to use as a stock). Use two forks to pull the meat apart into smaller pieces.
- Heat a 12” cast iron skillet over medium-high heat. Add enough oil to generously coat the bottom. Once hot, add half of the shredded meat in one even layer. Cook for a minute or so until the bottom is crispy. Flip the meat and crisp on the other side for just a minute. Season with a pinch of salt.
- Transfer the meat out and repeat with a little more oil and the remaining meat.
Find it online: https://www.theoriginaldish.com/2021/04/06/homemade-carnitas/