Ingredients
12
12 servings
- •0.25 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
- •0.5 teaspoon dried oregano
- •0.5 teaspoon ground cumin
- •4 (14.5 ounce) cans chicken broth
Instructions
- Gather all ingredients.
- 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.
- 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.
- 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.
- Serve hot and enjoy!
Nutritional Facts
Per 12 servings
- Calories: 250
- Carbohydrate: 2g
- Fat: 19g
- Fiber: 0g
- Protein: 16g
- Sugar: 1g
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