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Cooking 101
Tender, slow-cooked pork, shredded and fried with just the right amount of warming spice. Don't be turned off by the cooking time, the only active work is the fun shredding-frying that happens at the end. We love carnitas as the filling for loaded tacos, but feel free to serve this in lettuce cups or over rice.
Don't skimp on the slow cooking part here. You need at least 2 to 2½ hours to get super shreddable pork. And don't overcrowd your skillet when it's frying time, you want all the crispy bits that happen when you do it in batches.
Olive oil
4-6 lb pork shoulder roast boneless or bone-in, cut into 2-inch cubes
Salt
8 cups chicken broth
For serving (Optional): Crisped tortillas, sliced avocado, chopped cilantro, shredded cabbage, jalapeños, and lime wedges
Generously salt the pork all over
In a large Dutch oven, heat a glug of oil over medium-high heat to coat the bottom of the pan. Once the oil shimmers, brown meat on all sides, in batches if necessary, for about 10 minutes
Add about ½ pouch of Harissa, and enough broth to fully cover the meat. Bring to a boil and then reduce heat to a low simmer. Cover and cook for 2 to 2½ hours, until meat is tender. Transfer the meat to a cutting board and shred the meat using two forks, reserving the cooking liquid in the Dutch oven
To crisp your carnitas, put them under the broiler in the oven for 8-10 minutes.
Serve as a DIY taco party, or simply over rice with a few of the toppings
This recipe is also great with our Red Pepper Romesco sauce.
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
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Nutrition (per serving) (Does not include optional serving ingredients)
Calories = 760
Total fat = 44g
Total carbohydrates = 3g
Fiber = <1g
Protein = 83g
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