Carnitas a La Perfecto

READY IN: 3hrs 30minsYIELD: 12 Tacos

INGREDIENTS

  • 1largeonion
  • 2teaspoonsgarlic
  • 34 teaspooncumin
  • 4teaspoonschili powder
  • 1 (14 1/2ounce) canpetite diced tomatoes
  • 30ounceslow sodium chicken broth
  • 6limes
  • 34 teaspoonoregano
  • 12tortillas
  • 1bunchcilantro
  • 1diced onion
  • 2tablespoonsqueso fresco
  • 2teaspoonssalt and pepper
  • NUTRITION INFO

    Serving Size: 1 (468) g

    Servings Per Recipe:6

    Calories: 518

    Calories from Fat 111 g 21 %

    Total Fat 12.4 g 19 %

    Saturated Fat 3 g 15 %

    Cholesterol 0 mg 0 %

    Sodium 971.9 mg 40 %

    Total Carbohydrate88.9 g 29 %

    Dietary Fiber 8.6 g 34 %

    Sugars 7.8 g 31 %

    Protein 16.4 g 32 %

    DIRECTIONS

  • 1) Cut pork shoulder into 4” chunks .
  • 2) Sear over high heat, in batches as so not to crowd, in a small amount of oil until slightly browned.
  • 3) Transfer to dutch oven and bring to a boil. .
  • 4) Cut onion into slices, crush garlic or use minced garlic, open tomatoes, cut and juice limes and measure out chili powder, cumin and oregano.
  • 5) Add line four ingredients along with chicken broth.
  • 6) once boiling, cover and reduce heat to as low of a simmer as possible until pork is fork tender, stirring every 30 minutes or so. .
  • 7) Turn on exhaust fan to make the neighbors jealous. .
  • 8) once pork is fork tender, turn on broiler to high and use a sheet pan with edges to shred the pork. Drizzle a small amount of liquid over the carnitas and sprinkle with salt and pepper as desired and broil for 10-15 minutes. .
  • 9) repeat step 8 until desired texture. .
  • 10) eat on tortillas with limes and queso fresco.
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