Pork Carnitas
Yield: 8 servings
Cook Time: 3 hours
Tips: Serve as a main course or as a
filler for tacos, burritos, tamales, taquitos, etc.
Ingredients
- 4 lbs. pork shoulder (also called "pork butt")
- 1 tablespoon salt
- 1 tablespoon seasoned salt
- 1 cup water
- 1 teaspoon liquid smoke
- 1 onion, quartered
- 5 cloves garlic, halved
Directions
Preheat oven to 350° F.
Sprinkle the pork with the salt and seasoned salt. Place a roasting rack in a roasting pan. Add liquid smoke to water and pour into the pan. Place the pork on the roasting rack and top with the onion quarters and garlic clove halves. Cover the pan with a lid or aluminum foil. Bake for 2 hours, then remove the
Sprinkle the pork with the salt and seasoned salt. Place a roasting rack in a roasting pan. Add liquid smoke to water and pour into the pan. Place the pork on the roasting rack and top with the onion quarters and garlic clove halves. Cover the pan with a lid or aluminum foil. Bake for 2 hours, then remove the
lid or foil, and continue cooking until pork is tender (about 1 more hour).
When pork is fully cooked, transfer to a large bowl. Shred the meat with two forks, then add the pan juices to the bowl and stir until combined. As a main course, serve with warm tortillas and salsa and sides of chopped tomatoes, guacamole or avocado slices, pickled jalapenos, sautéed onions, cilantro, and/or lemon, lime or orange wedges. Pork carnitas can also be used to fill tacos, burritos, tamales, taquitos or any other Mexican dish that uses tortillas.
When pork is fully cooked, transfer to a large bowl. Shred the meat with two forks, then add the pan juices to the bowl and stir until combined. As a main course, serve with warm tortillas and salsa and sides of chopped tomatoes, guacamole or avocado slices, pickled jalapenos, sautéed onions, cilantro, and/or lemon, lime or orange wedges. Pork carnitas can also be used to fill tacos, burritos, tamales, taquitos or any other Mexican dish that uses tortillas.