Artificial Food Coloring Free Easy Carnitas
Total time4 hr 15 min
Prep time15 min
Cook time30 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 3 lb boneless pork shoulder, cut into 3-inch chunks
- 1 ½ tsp kosher salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp black pepper
- ½ tsp smoked paprika
- 1 tbsp vegetable oil
- 1 medium white onion, roughly chopped
- 4 cloves garlic, smashed
- 1 orange, halved
- 1 lime, juiced
- 1 cup low-sodium chicken broth
- 1 bay leaf
For serving
- corn tortillas, for serving
- fresh cilantro, roughly chopped, for serving
- white onion, finely diced, for serving
- lime wedges, for serving
- salsa, for serving (optional)
Instructions
- 1
In a large bowl, toss the pork shoulder chunks with the salt, cumin, oregano, black pepper, and smoked paprika until evenly coated.
- 2
Heat the vegetable oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork chunks on two sides until deep brown, about 3 minutes per side, then transfer to a plate. Repeat with the remaining pork.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!