Preheat the oven to 350° F (180° C)
In a large skillet, heat the oil over medium-high heat. Sprinkle
the pork with salt and pepper and cook, in batches, in the hot oil
until well browned on all sides. Don’t crowd the meat in the
pan because it won’t brown as well. Transfer to a heavy ovenproof
casserole with a tightly fitting lid.
Pour off all but 1 tbsp (15 mL) of the oil from the skillet and add
the onion to the pan. Cook, stirring, until softened, about 5 to 7
minutes.
Add the garlic and jalapeno peppers and continue to cook for another
2 minutes.
Add to the browned pork cubes in the casserole. Add the chicken broth,
stir to mix, and cover the casserole with the lid.
Place in the oven and cook for 1-1/2 to 2 hours, stirring once or
twice, until the meat is fork-tender. If the liquid has all cooked
away before the meat is tender, you may add up to 1/2 cup (125 mL)
of water to the casserole during the baking time.
Serve the carnitas folded into warm tortillas and your choice of
toppings.
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