Carnitas the Lazy Way


1 whole de-boned pork shoulder (trimmed and cut into 2-inch chunks)
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons ground coriander
5 limes, juiced and zested
2 tablespoons garlic powder
2 tablespoons kosher or sea salt
1 teaspoon cracked black pepper
4 jalapeƱo peppers, julienned
2 onions, julienned


In a mixing bowl, toss together the cumin, coriander, chili powder, garlic powder, lime zest, salt and pepper. Coat the pork pieces with lime juice, then sprinkle liberally with spice rub. Allow to marinate overnight or for at least 4 hours.

In a large skillet or Dutch oven, place the pork pieces in an unheated pan. Pour in enough water to cover the meat all the way up. Place on medium-high heat until the liquid comes to a boil, then reduce to a simmer. Let the water slowly boil off; this should take up to 1½ hours or more. Flip the pork over onto its other side after 45 minutes, add the peppers and onions, and continue to cook until all the water is boiled off.

When the water is gone, there will be plenty of fat left in the pan to brown the pieces of pork on all sides, giving it that crispy golden-brown exterior. After browning, shred the pork and serve with tortillas and pico de gallo to make some wonderful tacos.

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