Mexican Carnitas Recipe



32 ounces chicken broth

4 -5 lbs boneless pork shoulder

1/2 cup chopped fresh cilantro

1 tablespoon cumin

2 bay leaves

1 onion , quartered

Serve With

corn tortillas or flour tortilla

pico de gallo

hot sauce

sour cream





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. 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. 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. Serve with corn or flour tortillas, Pico de gallo, hot sauce, sour cream, avocado, cheese, lettuce or what ever you like.

Be the first to comment

Leave a Reply

Your email address will not be published.


Confirm you are not a spammer! *