Crispy Carnitas
Mexican slow-cooked pulled pork, perfect for tacos.
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- •4 pounds Boneless pork shouldercut into 2-inch chunks
- •4-5 Garlic clovessliced
- •1 teaspoon Ground coriander
- •1 teaspoon Ground cumin
- •1 teaspoon Paprika
- •1 tablespoon Salt
- •2 Limescut in half for juicing
- •2 Cinnamon sticks
- •3 Bay leaves
- •2 cups Waterenough to mostly cover the pork
- 1
Cut pork shoulder into 2-inch chunks, leaving the fat on.
5 min
- 2
Slice 4-5 cloves of garlic.
2 min
- 3
Mix spices: 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp paprika, 1 tbsp salt.
3 min
- 4
Juice 2 limes.
2 min
- 5
Place pork in a large Dutch oven, add spice mix, and massage until coated.
5 min
- 6
Add sliced garlic, lime juice, and enough water to cover 3/4 of the pork.
3 min
- 7
Add 3 bay leaves and 2 cinnamon sticks.
1 min
- 8
Bring to a simmer on stovetop, then bake in oven at 350°F for 3-4 hours, turning occasionally.
4h 0m
- 9
Once liquid evaporates, pour onto a baking sheet and pull apart into chunks.
10 min
- 10
Bake at 400°F for 10 minutes to crisp.
10 min
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