These succulent pork carnitas are so juicy! These are the best finger foods to try when you want something comforting and enjoyable to share with your family.
1tablespoonchili powder (chilli powder in British English)
½teaspoondried oregano
½teaspoonground cumin
½teaspooncayenne pepper
5cupschicken stock (chicken broth or chicken bouillon)
1cansoda - Coke
Instructions
First, you want to begin by heating the oil in a pot and cutting the pork shoulder/butt into several large pieces saving some of the fat. Season the pork with the salt and place in a pot, browning the sides for about 8 to 10 minutes.
Add the fat pieces, onion, garlic, lime juice, chilli powder, oregano, cumin and cayenne. Pour in the chicken broth and bring to a boil. Once boiling, add the Coke and reduce heat to low, cover, and simmer until pork is very tender, for about 2 1/2 hours.
When tender, take the pork out of the pot, mince it, place it in a dish and add juice from the pot to the dish. I added about 1 cup back to the shredded pieces.
Now some people like to cook this after boiling. I think it was tender enough during the 2 1/2 hours, so I did not do this. If you would like to cool after boiling, I’d suggest heating the oven to 400 degrees Fahrenheit, placing meat on a cookie sheet, and continually adding the juice for about 30 minutes.