Prep Time::15 mins
Cook Time:: 3 hrs 30 mins
Total Time:: 3 hrs 45 mins
Servings::12
Ingredients
Oops! Something went wrong. Our team is working on it.
¼ cup vegetable oil
4 pounds pork shoulder, cut into several large pieces
3 tablespoons kosher salt
1 onion, chopped
1 clove garlic, crushed
3 tablespoons lime juice
1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
4 (14.5 ounce) cans chicken broth
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Heat vegetable oil in a large Dutch oven over high heat. Season pork shoulder pieces with salt, then arrange in the Dutch oven. Cook until browned on all sides, about 10 minutes.
Dotdash Meredith Food Studios
Stir in onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in chicken broth; bring to a boil. Reduce heat to medium-low, cover, and simmer until pork is very tender, about 2 1/2 hours.
Dotdash Meredith Food Studios
Preheat the oven to 400 degrees F (200 degrees C).
Transfer pork shoulder to a large baking sheet; reserve cooking liquid. Drizzle a small amount of cooking liquid over pork pieces and lightly season with salt.
Bake pork in the preheated oven until browned, about 30 minutes. Drizzle more cooking liquid every 10 minutes; use two forks to shred pork as it browns.
Dotdash Meredith Food Studios
Serve hot and enjoy!
DOTDASH MEREDITH FOOD STUDIOS