Featured Recipe

AVEO Table + Bar

Chef David's Pork Carnitas

Prep time: 20 minutes

Cook Time: 3-4 hours


4 lbs. Pork Shoulder, cut into 2-inch square pieces

Chef David's seasoning

2 Cloves Garlic, minced

1 Orange, juiced

1 Lime, juiced

1 cup Chicken Broth

2 tbsp. Vegetable Oil

Serving Suggestions

Fresh Salsa to taste

1 Cup Cilantro

Flour or Corn Tortillas

Lime Wedges


  1. In a spice grinder or mortar and pestle, grind the seasonings to create a spice rub.
  2. Slice the pork into 2-inch square pieces.
  3. Rub the spice blend and minced garlic over the pork after it has been diced. Allow it to marinate for at least 1 hour, or overnight for a richer flavor.
  4. Preheat the oven to 325°F (163°C).
  5. In a large, oven-safe pot or dutch oven, heat vegetable oil over medium-high heat. Sear the marinated pork until browned on all sides.
  6. Add the chicken broth, orange juice, and lime juice to the pot. Bring to a simmer.
  7. Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours or until the pork is tender and easily shreds.
  8. Shred the pork using two forks. For crispy edges, spread the shredded pork on a baking sheet and broil for a few minutes until golden brown.
  9. Serve with flour or corn tortillas. Top with salsa and fresh cilantro, with lime wedges on the side.