South American Braised Pork Shoulder

South American Braised Pork Shoulder


(Use 5 lbs of Boneless Pork Shoulder or Butt)

Dry Rub:

¼ C Salt

¼ C Brown Sugar

2 TB Garlic Powder

2 TB Onion Powder

2 TB Cumin, ground

1 TB Coriander, ground

1 TB Smoked Paprika

1 TB Sweet Paprika

1 TB Black Pepper, ground

1 tsp Oregano, dried

1/8 tsp Cinnamon

1/4 tsp Cayenne (more for spicier tacos!)

· Combine all ingredients in a bowl and mix well.

· Cut pork shoulder into fist sized chunks and dust pieces liberally with the rub. Place on a cookie sheet.

· Let sit in the refrigerator overnight, uncovered.



Braising Liquid:

2 QT Chicken Stock (low sodium is best)

1 ea Onions, chopped

2 ea Bay Leaves

5 ea Garlic cloves,smashed

1 TB Black Peppercorns

2 ea Oranges, peeled zest and juiced

· Combine all ingredients in a large roasting pan with a lid.

· Place the pork shoulder into the liquid in the pan. Cover and braise in the oven at 325 degrees for 4-5 hours, or until the pork is falling apart and tender.

· Strain the pork from the cooking liquid and reserve liquid.

To serve:

· Place the strained, cooked pork in a bowl and shred the pork by pulling it apart gently with two forks and add enough of the braising liquid back to the pork to moisten.

· Serve your carnitas with all the Fresh Taco fixings you love!

· This recipe can be made in a crock pot as well! Add the dry-rubbed pork to the Braising liquid in a crock pot and cook on low for 8-12 hours. Shred the pork in the liquid and keep warm in the crock pot for serving.