Ingredients for Amy's Homemade Carnitas
- 1 (5-6 pound) pork shoulder roast
- 2 cups beef broth
- enough water to cover completely (if necessary)
- 2 teaspoons black peppercorns
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 2 teaspoons sea salt
- 4 cloves garlic, minced
- 1 (4 ounce) can diced green chilies, undrained (optional)
- 1 sweet onion, quartered (optional)
- 1 bay leaf (optional)
- 1 orange, halved (optional)
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How to Make Amy's Homemade Carnitas
- Place a 5-6 lb pork shoulder roast in a large (6-quart or larger) slow cooker.
- Pour 2 cups of beef broth over the roast, ensuring it's fully submerged. Add enough water to cover completely if necessary.
- Add 2 teaspoons of black peppercorns, 1 tablespoon dried oregano, 1 tablespoon ground cumin, 4 cloves minced garlic, and 2 teaspoons of salt to the slow cooker. Add any optional ingredients at this time (see notes for suggestions).
- Cook on low for 8-10 hours, or until the pork is incredibly tender and easily shreds with a fork.
- Remove the pork from the slow cooker and place it in a large (9x13 inch) baking dish.
- Use two forks to shred the pork, discarding any bones and excess fat.
- Spoon 1-2 cups of the cooking liquid from the slow cooker over the shredded pork.
- Bake in a preheated oven at 400°F (200°C) for 1 hour, stirring halfway through. Add more cooking liquid if the pork seems dry.
- For extra crispy carnitas, broil for the last 5-10 minutes, watching closely to prevent burning.
- Serve immediately with your favorite toppings such as rice, beans, fresh cilantro, avocado, tortillas, shredded lettuce or cabbage, and fresh salsa.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
0g
Fat
9g
Carbs
0g
