Carnitas

The final dish
As seen on
Two peas & their pod
Total Time
1 hr 15 mins
Prep Time
15 mins
Cook Time
1 hr
Rating
4.58 out of 5 stars
(7)

Ingredients

10
  • 5 lbs. boneless pork shoulder or butt, cut into 2-inch pieces, excess fat removed
  • Kosher salt and black pepper
  • 1 cup chicken broth
  • 1/2 cup pineapple juice
  • 1/4 cup fresh lime juice
  • 1 tablespoon brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons olive oil
  • For Serving: Tortillas, pineapple salsa, avocado, lime wedges
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Preparation

Chef’s notes

Store in the refrigerator in an airtight container for up to 4 days. You can also freeze carnitas for up to 3 months.
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