Name: Braised Pork Carnitas
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: Pork shoulder roast - 5 pounds; Garlic, chopped - 3 cloves; Kosher salt - 2 tablespoons; Ground black pepper - 1 teaspoon; Yellow onion, chopped - ½ small; Pork stock - 6 cups; Salt and ground black pepper to taste - 1 pinch; Green onions, chopped - 12; Fresh yellow corn tortillas - 24; Thinly shaved green cabbage - 4 cups; Crumbled queso fresco - 10 ounces; Fresh salsa - 2 cups; Limes, cut into wedges - 2

Ingredients for - Braised Pork Carnitas

1. Pork shoulder roast 5 pounds

2. Garlic, chopped 3 cloves

3. Kosher salt 2 tablespoons

4. Ground black pepper 1 teaspoon

5. Yellow onion, chopped ½ small

6. Pork stock 6 cups

7. Salt and ground black pepper to taste 1 pinch

8. Green onions, chopped 12

9. Fresh yellow corn tortillas 24

10. Thinly shaved green cabbage 4 cups

11. Crumbled queso fresco 10 ounces

12. Fresh salsa 2 cups

13. Limes, cut into wedges 2

How to cook deliciously - Braised Pork Carnitas

1 . Stage

Heat a large, cast iron Dutch oven over medium-high heat. Season pork shoulder with garlic, 2 tablespoons kosher salt, and 1 teaspoon black pepper. Place pork shoulder fat-side down into the hot pot and sear until deep golden brown on all sides, 4 to 5 minutes. Add yellow onion to cook with rendered drippings for 1 minute. Slowly pour in pork stock to cover pork shoulder.

2 . Stage

Bring to a light boil; cover and braise until fork-tender, 4 1/2 to 5 hours.

3 . Stage

Transfer to a bowl and shred into carnitas, adding 1 1/2 cups of pork stock for moisture and more salt and pepper to taste.

4 . Stage

Heat a cast iron skillet over medium-high heat. Add green onions and cook until slightly browned, 7 to 10 minutes. Transfer to a bowl.

5 . Stage

Heat corn tortillas in the hot skillet on both sides, 2 to 3 minutes total for each tortilla. Place braised pork into tortillas and garnish with cabbage, queso fresco, salsa, green onions, and a squeeze of lime.