Slow-cooked, spicy, shredded pork shoulder, finished in the oven for browning, served with tortillas and salsa.
Ingredients:
4 pounds boned pork shoulder, cut into large cubes (remove any large chunks of excess fat, but do not remove all the fat or you'll have dry, unflavorful carnitas)
1 quart beef broth
2 cups chunky tomato salsa, store bought or homemade
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