- 1/4 cup vegetable oil – 4 to 6 pound pork shoulder roast – Salt and pepper – 1 large onion – 1 clove garlic – 3 tablespoons lime juice – 1 tablespoon chili powder – 1/2 teaspoon dried oregano – 1/2 teaspoon ground cumin – 6 to 8 cups chicken broth
Generously salt and pepper pork chunks on all sides.
In a large Dutch oven, brown meat on all sides.
Add onion, garlic, lime juice, chili powder, oregano, cumin, and chicken broth. Cook for 2 hours.
Transfer meat to a cutting board and use two forks to shred the meat.
Drizzle cooking liquid over the meat, sprinkle with salt, and broil.
Drizzle more broth over the meat, cook 10 minutes, and repeat.
Serve carnitas in your favorite dish and enjoy!