Carnitas

• Protein (g) 49.73
• Fat (g) 35.13
• Carbs (g) 2.16
• B12 (mcg) 2.58
• Iron (mg) 3.5
• Iodine (mcg) 0
• Magnesium (mg) 60.22
• Potassium (mg) 938.65
• Selenium (mcg) 74.59
• Sodium (mg) 369.33

• 3-5lb boneless pork shoulder
• 1tsp sea or Himalayan salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp oregano
• 1/2 tsp paprika
• 1 bay leaf
• 4 garlic cloves
• 1 onion, chopped
• water to cover

1. Preheat oven to 350°F.
2. Place the meat in a Dutch oven or other braising pot with a cover.
3. Mix the salt, pepper, cumin, oregano, and paprika together in a small bowl and rub the mixture on the meat on all sides.
4. Add the bay leaf, garlic, and onion on top of the meat.
5. Pour in enough water to almost cover the meat.
6. Braise for 3-3.5 hr, mixing the meat and turning over every hour or so. You’ll know the meat is done when the water is mostly evaporated and the meat is slightly brown, tender, and easy to shred with a fork.
7. When most of the water is gone and the pork turns slightly brown, shred the pork, discard the fat, and mix the meat with the pan juices.
8. Place the pot back into the oven, uncovered, and cook for an additional 10 minutes.

First time making this:

• only bone-in was available, smallest size 6.5lb
• doubled the seasoning, onion, and garlic (maybe tripled)
• used 5.5qt Dutch oven
• I used approximately 4 cups water, but this was ultimately too much.

Not a recommended recipe.