| Level: | Easy |
| Total: | 6 hr 15 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 poblano peppers, seeded and sliced
- 1 medium onion, sliced
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- One 4 1/2-pound bone-in pork shoulder
- 1 1/2 cups chicken broth
- 4 jalapeno peppers, sliced
- 2 limes, zested and juiced
- 1 orange, zested and juiced
- For serving: corn tortillas, sliced radishes, pickled jalapeno slices, pico de gallo, hot sauce, lime wedges and fresh cilantro leaves
Instructions
- Preheat the oven to 275 degrees F.
- Put the poblano and onion slices in the bottom of a heavy pot. Mix the cayenne, cumin and a pinch of salt and pepper together in a bowl, then use the mixture to season the pork shoulder. Put the pork on top of the vegetables. Add the chicken broth, jalapeno slices, lime zest and juice and orange zest and juice. Cover and cook until tender, 4 to 5 hours.
- Turn the heat up to 450 degrees F, remove the lid and cook until the surface crisps slightly, 15 to 20 minutes. Remove the pork to a board and let it rest until cool enough to handle, then remove the fat and shred the meat with 2 forks.
- Strain the vegetables from the sauce and set aside. Put the meat in serving dish, add the vegetables and pour over some of the sauce.
- Serve the shredded pork with warm corn tortillas, radishes, pickled jalapenos, pico de gallo, hot sauce, lime wedges and cilantro leaves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 665 |
| Total Fat | 47 g |
| Saturated Fat | 16 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 47 g |
| Cholesterol | 183 mg |
| Sodium | 1163 mg |
Reviews
Delicious!
There weren’t any poblanos or jalapeños in the store, so I used canned chilies. This is fabulous. The citrus really comes through. It’s so easy. I will definitely be making this again.
Absolutely delicious! Recipe was easy, cleanup was a breeze, and my family loved it! Can’t get any better than that, Ree. Thank you so much.
Easy to make the best tasting pork ever. Once shredded it makes the best sandwiches.
This is one of my go-to recipes. It comes out great every time!
This is the best carnitas recipe ever, the family loved it. Don’t be afraid of the quantity of peppers the long cooking time takes the heat out of them. Thank you Ree
Wonderful recipe for carnitas! We cooked in pressure cooker and then crisped it in frying pan just before serving. Served with cilantro and pickled red onion and tortilla.
Very simple and delicious!!
Amazing… ease and taste
Love it