Beef & Pork Members

Mexican-Style Pork Carnitas

Pork shoulder simmered low and slow in lard and orange juice until meltingly tender, then crisped under the broiler for irresistible crunchy edges. Perfect piled into tacos with lime and cilantro.

20 minPrep

210 minCook

230 minTotal

8Servings

AdvancedDifficulty

⭐ 4.8Rating

About 4 lb cooked, shredded pork

Ingredients

4 lb boneless pork shoulder (Boston butt), cut into 3-inch chunks
1 tbsp kosher salt

Instructions

Preheat the oven to 300F. Toss the pork shoulder chunks with the salt, cumin, oregano, and black pepper in a large bowl, making sure every piece is coated evenly.

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