There’s no denying this would be better with tortillas, but carnitas by themselves are delicious with just some guacamole or salsa, or both.
I’ve tried many carnitas recipes; this one is the easiest and with a couple additions loses nothing in the flavor department to the more complex, sugar laden ones.
14 1/2-ounce can chicken broth
1 cup (about) water
Place pork in heavy large pot. Add broth. Add enough water to cover pork by 1/2 inch. Bring to boil. Reduce heat to medium. Cover partially; simmer until meat is very tender and liquid is absorbed, about 1 hour 45 minutes. Cool slightly. Shred meat.
It even better if you let it fry a bit in the rendered fat, the caramelized bits are the best.
Super simple, start it and walk away. I like to add some orange juice and zest and a dried chili (jalepeno or serrano) or two.
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