Pork Carnitas

10 225 258
Ingredients Minutes Calories
Prep Cook Servings
15 min 3 h 30 min 12
Pork Carnitas
Health Highlights
This recipe has a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa."


1/4 cup Sunflower oil
1 3/4 kg Pork shoulder, picnic, lean (cut into several large pieces)
3 tbsp Salt (kosher)
1 large Yellow onion (chopped)
1 clove(s) Garlic (crushed)
3 tbsp Lime juice (fresh)
1 tbsp Chili powder
1/2 tsp Oregano, dried
1/2 tsp Cumin (ground)
4 can (15oz) Chicken broth (stock), low sodium


Heat the vegetable oil in a large Dutch oven over high heat.

Season the pork shoulder with salt, then arrange the pork in the Dutch oven.

Cook until browned on all sides, about 10 minutes.

Add the onion, garlic, lime juice, chili powder, oregano, and cumin.

Pour in the chicken broth, and bring to a boil.

Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.

Preheat the oven to 400 degrees F (200 degrees C).

Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.

Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

Nutrition Facts

Per Portion

Calories 258
Calories from fat 126
Calories from saturated fat 33
Total Fat 14.0 g
Saturated Fat 3.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 6.9 g
Cholesterol 98 mg
Sodium 1994 mg
Potassium 559 mg
Total Carbohydrate 2.5 g
Dietary Fiber 0.5 g
Sugars 1.3 g
Protein 31 g

Dietary servings

Per Portion

Meat 1.7
Vegetables 0.1

Energy sources