4 pounds boneless pork shoulder, cut into 6 pieces
1 tablespoon olive oil
2 small onions, quartered
8 garlic cloves, smashed
6 cups chicken broth
Instructions
Preheat oven to 325 degrees.
In a small bowl, combine the chili powder, cumin, salt, oregano and pepper. Season pork with spice mixture and toss to coat.
Warm olive oil in a large pot over medium-high heat. Arrange pork in the pot in a single layer and cook, turning occasionally, until browned all over.
Nestle onion and garlic between pork and add chicken broth. Cover and bake for 4 hours or until meat is fork tender. Remove from the oven and discard onion and garlic.
Transfer pork to a large bowl and shred with your fingers or two forks. Add pork back to pot with cooking liquid and toss to combine.
When ready to serve, use a slotted spoon to transfer pork to a baking sheet and arrange in a single layer. Broil for 10 minutes, stirring halfway through.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/crispy-slow-roasted-carnitas/