Juicy, Flavorful Carnitas (no Lard)

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• 8 lbs lamb shoulder
• 2 onions (diced)
• 1/2 lb of finely chopped cilantro (1 bunch)
• 3 (12 ounce) bottles beer (corona light or whatever is in the fridge)
• 1 cup orange juice
• 4 tablespoons bouillon (better than bouillon beef)
• 2 tablespoons ground coriander
• 2 tablespoons ground oregano
• 2 tablespoons ground thyme
• 1 tablespoon cooking oil

Recipe

• 1 trim large chunks of fat from the lamb shoulder, but leave some fat on for flavor.
• 2 cut lamb shoulder into large chunks. i usually cut them to about half the size of my fist.
• 3 in a large pot, add the oil to the bottom of the pan and brown the lamb. add in the ground herbs while browning the lamb.
• 4 once lamb is browned, add the first bottle of beer. using a wooden or silicone spoon, scrape the bottom of the pot to loosen the delicious browned bits.
• 5 add the remaining ingredients to the pot(reserve half of the cilantro for later), cover and slow cook for 3-4 hours on low heat or until lamb is tender and falling apart.
• 6 preheat oven to 350 degrees.
• 7 remove lamb from pot and place into a foil-lined, large baking pan. do not discard the liquid stock.
• 8 turn the pot with the liquid stock to high heat to reduce the amount of liquid.
• 9 using two forks, shred the lamb in the pan completely.
• 10 add in reserve cilantro.
• 11 pour enough of the liquid stock into the pan to halfway cover the lamb. return pot to heat. place lamb in oven.
• 12 check lamb every 15 minutes or so, turning gently and adding liquid stock until all the stock has been used.
• 13 remove lamb from oven when there is almost no liquid left in the pan.
• 14 serve and enjoy!