Sort ingredients
bubblez989
QR Code
Listen
Pdf
Put a large, heavy pot over a high flame. Meanwhile season your pork shoulder generously with kosher salt.
When the pot is really hot, add 2 tablespoons of oil and put the pork shoulder in the pot, searing the pork on both sides.
Add the container of salsa and three cloves of garlic to the pot.
Add the broth and water and bring to a simmer.
Turn the heat to low and put a lid on the pot.
Simmer the pork for about 2 hours.
Flip the pork and add the oranges, cloves and cinnamon.
Cook the pork for one more hour and then remove the pot from the heat.
Transfer the pork to a cutting board and pull the meat away discarding the fat and bone.
Shred the meat and reserve in a baking dish.
Put the cooking liquid back on the stove and turn the heat on high.
Boil the liquid until it has been reduced to a few cups.
Discard the oranges.
Pour the sauce over the meat and stir to combine.
You can refrigerate until ready to use.
When you are ready to serve, preheat your oven to broil.
Lay out the shredded pork on a sheet pan in a single layer and broil your meat for about 10-15 minutes or until it’s hot and crispy on the top.
Heat tortillas and serve carnita’s hot with all of the accoutrements.