Carnitas with Pico de Gallo

Ingredients

• 3 lbs. pork shoulder, cut into cubes
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 cup chicken broth
• 2 tablespoons lime juice
• 1/2 cup chopped cilantro

Directions

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the pork cubes and cook, stirring occasionally, until browned on all sides, about 8-10 minutes.
3. Add the onion and garlic and cook for another 5 minutes, until the onions are softened.
4. Add the chili powder, cumin, oregano, paprika, salt, pepper, and cayenne pepper (if using) and cook for another minute or two, until fragrant.
5. Add the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.
6. Remove the lid and continue cooking for another 15 minutes, until the liquid has reduced and the pork is very tender.
7. Stir in the lime juice and cilantro.
8. Serve with pico de gallo.

Interesting Facts

• Carnitas is a traditional Mexican dish made with slow-cooked pork.
• Pico de gallo is a fresh salsa made with tomatoes, onions, peppers, and cilantro.
• This dish is a great way to use up leftover pork.