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Carnitas 1 Picture


  • 4 -5 lbs boneless pork shoulder
  • 32 ounces chicken broth
  • 1 onion, quartered
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon cumin
  • 2 bay leaves


Servings 6
Adapted from


Step 1

1 Cut the pork meat into 2-3 inch chunks and discard big pieces of fat, leave some fat as it adds to the flavor. Chop the cilantro and quarter the onion.
2 In a large pot add the pork, onion, cilantro, cumin and chicken broth; turn to medium-high heat. If necessary, add more chicken broth so that the meat is covered. Bring to a boil, reduce heat to low, cover and simmer for about 3-4 hours or until the meat is very soft and pulls apart easily.
3 Remove the meat and place it in a roasting pan, discarding the onion and broth. Bake for about 20 minutes at 450 degrees, until the meat is brown and crispy.
4 Serve with corn or flour tortillas, Pico de gallo, hot sauce, sour cream, avocado, cheese, lettuce or what ever you like.


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