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Ingredients

5 pounds pork shoulder roast 3 cloves garlic, chopped 2 tablespoons kosher salt 1 teaspoon ground black pepper ½ small yellow onion, chopped 6 cups pork stock salt and ground black pepper to taste 12 green onions, chopped 24 fresh yellow corn tortillas 4 cups thinly shaved green cabbage 10 ounces crumbled queso fresco 2 cups fresh salsa 2 limes, cut into wedges

Nutrition Info

210.8 calories carbohydrate: 16 g cholesterol: 41.4 mg fat: 10.7 g fiber: 2.8 g protein: 13.4 g saturatedFat: 4 g servingSize: - sodium: 820 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

Heat a large, cast iron Dutch oven over medium-high heat. Season pork shoulder with garlic, 2 tablespoons kosher salt, and 1 teaspoon black pepper. Place pork shoulder fat-side down into the hot pot and sear until deep golden brown on all sides, 4 to 5 minutes. Add yellow onion to cook with rendered drippings for 1 minute. Slowly pour in pork stock to cover pork shoulder.
Bring to a light boil, cover and braise until fork-tender, 4 1/2 to 5 hours.
Transfer to a bowl and shred into carnitas, adding 1 1/2 cups of pork stock for moisture and more salt and pepper to taste.
Heat a cast iron skillet over medium-high heat. Add green onions and cook until slightly browned, 7 to 10 minutes. Transfer to a bowl.
Heat corn tortillas in the hot skillet on both sides, 2 to 3 minutes total for each tortilla. Place braised pork into tortillas and garnish with cabbage, queso fresco, salsa, green onions, and a squeeze of lime.

24 servings

Deliciously tender and juicy braised pulled pork carnitas can be used in fried or street tacos. Perfect for burritos and chimichangas or taco bowls.