Who doesn't love a traditional Mexican feast? There is no better time to celebrate than Cinco de Mayo. Scroll through to find my favorite recipe for authentic pork carnitas. INGREDIENTS 4 pounds pork shoulder,    cut into several large pieces 3 tablespoons sea salt  3  tablespoons lime juice 1 tablespoon chili powder 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1 onion, chopped 1/4 cup vegetable oil 64 oz chicken broth 1 clove garlic, crushed Heat vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover and continue to simmer until pork is very tender, about 2 1/2 hours. Brad trimming the pork shoulder With the help of my family, we spent the afternoon p...