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Cinco de Mayo, Dinner, Holiday, International, Mexican, Pork, Taco Tuesday

Slow-Roasted Pork Carnitas

Pop a bone-in pork shoulder (butt) in the oven to cook while you prepare guacamole, salsa, and Pico de Gallo.

Slow roasting the pork in an oven and then finishing it at a higher temperature results in juicy pieces of meat with a flavorful, crunchy outside bark.

EQUIPMENT: baking dish, rack

Slow-Roasted Pork Carnitas
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Slow-Roasted Pork Carnitas

Recipe by Anna Stockel Cuisine: MexicanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

1

hour 

30

minutes

Ingredients

  • 4 lbs bone-in pork shoulder roast, sliced lengthwise into about 3″ thick pieces

  • 2 tablespoons ground cumin

  • freshly ground black pepper

  • sea salt

  • 1/2 cup filtered water

  • 1 teaspoon liquid smoke

  • 1 lime, juiced

Directions

  • Pre-heat oven to 325° F.
  • Sprinkle pork on all sides with cumin, pepper, and salt to taste.
  • Arrange pork pieces on rack in baking dish so that they are not touching each other.
  • Add water and liquid smoke to dish. Cover tightly with foil.
  • Roast 1 hour.
  • Raise oven temperature to 450° F.
  • Uncover pork. Continue to roast until internal temperature measures 145° F.
  • Remove from oven and rest 20 minutes.
  • Slice or pull pork.
  • Arrange on warm platter, drizzle lime juice over.
  • Serve immediately with warmed tortillas and condiments.
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