Ingredients Jump to Instructions ↓

  1. 4 lbs. pork shoulder, cut into large cubes

  2. 1 qt. beef broth

  3. 5 cups salsa

  4. 1 cup sweet corn kernels

  5. Water

  6. Salt and pepper to taste

  7. 20 corn tortillas

  8. Lime wedges for serving

  9. 2 cups of salsa in a heavy pot or Dutch oven. Pour in some water to make sure the meat is covered in liquid. Season it with salt and pepper. Set the heat to high and bring it to a boil. Reduce the heat to low and let it simmer for 2-3 hours or until the meat is soft. You may also use a pressure cooker to reduce the cooking time.

  10. 400F. Drain the meat and discard the cooking liquid. Spread the meat on a roasting pan and make sure that the meat is cut into small chunks. Roast the meat for 15-20 minutes until it becomes golden brown and crispy. Remove from the oven and let it cool slightly.

  11. 2 minutes per side. Small bubbles or air pockets will form on the tortillas when they are ready. You can also use the microwave. Just place the tortillas on high heat for 10-20 seconds. After, wrap them in a clean cloth to keep them warm.

  12. To assemble the carnitas, place 2-3 tablespoons of meat on the tortilla and top it with corn and salsa. Do the same for the remaining ingredients. Serve immediately with lemon wedges.

  13. Photo Courtesy Of: Tweet


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