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Crispy Slow Roasted Carnitas

Annie Chesson
  • minutes
  • Serves 5

INGREDIENTS

2 1/2 lb

pork shoulder (or pork butt or Boston butt)

2 tbsp

cumin

2 tbsp

chili powder

2 tbsp

salt

1 tbsp

oregano

1/2 tbsp

pepper

1

box of chicken stock

1

onion, quartered

5 cloves

garlic, crushed

Lime juice (for squeezing over the finished pork)

Cilantro (for garnish)