The Local Butcher Shop's Carnitas


  • 5 lbs. Llano Seco boneless pork shoulder
  • 6 cups pork stock
  • 2 tsp. ground black pepper
  • ½ stick of cinnamon
  • 1 tsp. cumin
  • 1 tbsp. allspice
  • 3 dry bay leaves
  • 15 cloves of garlic
  • Salt to taste


    1. Cut pork shoulder into fist size pieces.
    2. Put the pork pieces in a Dutch oven or deep pan.
    3. Fill the pan with stock so that it comes up the side of the pork 1/3 of the way.
    4. Add all the other spices.
    5. Cover the pot and put it in a 350 degree oven for 2-3 hours.
    6. Check on it after 1.5 hours.
    7. Press on the pork with the back of a fork. If it starts to fall apart/give, it’s ready!

      The Local Butcher Shop is a seasonal, locally-sourced, sustainably-raised, fresh meat located in the “Gourmet Ghetto” neighborhood of Berkeley, CA. All meat comes within a 150-mile radius of the shop. Their butchers are also trained chefs, ready to help you with cooking suggestions, recipes, and a personal connection to the farms where the animals are raised.

      Because they only buy whole animals, they can butcher any imaginable cut for you on the spot, and they pride themselves in customization. They offer rendered fats, bones and innards and make all patés, sausages, deli meats, stocks, stews and dog food in house, and the sandwich of the day features their meat, local farmer’s market produce and locally made bread.