Directions
PREPARING THE PORK
STEP 1
Generously salt and pepper the pork.
STEP 2
Warm the oil in a large dutch oven over medium heat.
STEP 3
When oil is hot, add pork to the pot and brown it on all sides.
STEP 4
When pork is sufficiently browned, add the onions, minced garlic, chili powder, cumin, lime juice and broth.
STEP 5
Bring to a boil, then reduce heat to a simmer. Put the lid on and let cook for about 2-2 ½ hours. Meat is done when it is tender and can easily be pulled apart with a fork.
STEP 6
When pork is fork-tender as above, turn off the stovetop heat and remove the meat from the dutch oven with a slotted spoon, place on a large cutting board and shred it with a fork.
STEP 7
Heat oven to 400 degrees Fahrenheit and line a baking tray with foil.
STEP 8
Lace shredded pork onto the lined baking tray, sprinkle lightly with salt, top with ¼ cup of the cooking liquid and cook in oven for 10-15 minutes, or until pork is a little crispy.
STEP 9
Note: You will have more carnitas than you need for these wraps, but you can freeze it. Put extra pork in a freezer bag and top with a little of the cooking liquid to freeze.
DRESSING
STEP 1
To make the dressing, whisk all dressing ingredients together in a small bowl.
STEP 2
Toss the dressing with the slaw.
STEP 3
Serve on an egglife southwest wrap topped with carnitas and cilantro, if desired.
