Pop a bone-in pork shoulder (butt) in the oven to cook while you prepare guacamole, salsa, and Pico de Gallo.
Alternatively, serve on a bun with coleslaw and jalapeno poppers on the side.
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
Cuisine: MexicanDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
1
hour30
minutesIngredients
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.
