Cilantro Lime Pork Carnitas
Tender, flavorful pork shoulder braised in a zesty mixture of lime juice, cilantro, and achiote, perfect for serving in warm tortillas with fresh green onions.
Prep
15 min
Cook
30 min
Servings
4
Difficulty
hard
Total Time
45 min
Ingredients
Step-by-Step
In a large Dutch oven or heavy-bottomed pot, combine the cubed pork shoulder, achiote paste, and 1/2 cup of water. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and simmer the pork for 25-30 minutes, or until the meat is very tender and easily shreds with a fork.
Remove the lid and continue cooking for an additional 5 minutes to allow the liquid to evaporate and the pork to develop a slightly crispy edge.
Stir in the fresh cilantro and lime juice until well combined.
Serve the cilantro lime pork carnitas in warm tortillas, topped with the sliced green onions.