• ~3 lbs of boneless pork shoulder
  • 8 cloves garlic
  • lime or orange or any citrus fruit
  • 1 tbsp kosher salt
  • 1 tbsp Chili Spice Mix
  • olive oil



  • Preheat oven to 275°F
  • Peel garlic
  • Cut lime in half
  • Trim pork shoulder and cut into ~2″ chunks
  • Transfer the pork to a large mixing bowl
  • Add the garlic, salt, spices, lime juice, and enough oil to coat the meat
  • Use your hands to toss the ingredients together until the pork is evenly spiced
  • Transfer to a 9x13″ casserole dish and cover tightly with heavy duty aluminum foil

Cook and Finish

  • Bake for 312 hours
  • Remove the garlic chunks, and transfer the carnitas and accumulated juices to a bowl
  • Use a spider to transfer the carnitas back to the casserole dish
  • Use a spoon to baste the carnitas with some of the spiced, rendered fat
  • Broil carnitas for ~5 minutes, possibly repeating the last step until they look amazing