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Ingredients
  • Special Equipment
  • Large Dutch oven
  •  
  • Carnitas
  • ¼ cup vegetable oil
  • 4 to 6 pound pork shoulder roast boneless or bone-in, trimmed of fat cap and cut into fist-sized chunks
  • Salt and pepper
  • 1 large onion diced
  • 1 clove garlic crushed
  • 3 tablespoons lime juice
  • 1 tablespoon chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 6 to 8 cups ( 3 to 4 14.5 ounce cans) chicken broth
Steps
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