INGREDIENTS
2 lb
pork shoulder (pork butt)
1 tsp
Mexican oregano
1 tsp
cayenne pepper
1/2 tsp
cumin
1 tsp
paprika
1 tsp
salt
1 tsp
black pepper
1 tbsp
olive oil
1
small onion (chopped)
1
jalapeno pepper (chopped)
2 cloves
garlic (chopped)
1/2 cup
chicken broth
More Olive Oil as needed for making the carnitas
Roasted jalapeno peppers (chopped)
1
small onion (chopped)
Chopped cilantro
Warmed corn tortillas for serving