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Carnitas Recipe

Carnitas

iamwinfred
This carnitas recipe turns a humble pork shoulder into something you will crave for weeks. It is the classic Mexican method of slow braising pork until it falls apart, then crisping it up for those irresistible golden edges. Carnitas means "little meats" in Spanish, and once you taste the tender, juicy shreds with crispy bits mixed in, you will understand exactly why this dish has such a devoted following.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 410 kcal

Equipment

  • Dutch oven or heavy oven-safe pot with a lid A heavy pot that holds heat evenly is the most important piece of equipment here
  • Baking sheet For crisping the shredded pork
  • Tongs
  • Instant-read meat thermometer
  • Citrus juicer
  • Two forks or a stand mixer For shredding

Ingredients
  

  • 4 pounds pork shoulder (Boston butt) 1.8kg, cut into 2 to 3 inch chunks
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons dried Mexican oregano
  • 1 medium white onion quartered
  • 8 garlic cloves smashed
  • 2 bay leaves
  • 1 large orange halved
  • 1 lime juiced
  • 1/2 cup lard or vegetable oil
  • 1 1/2 cups water or chicken broth

For Serving

  • Corn tortillas for serving
  • chopped onion for serving
  • cilantro for serving
  • salsa for serving
  • lime wedges for serving

Instructions
 

  • Pat the pork shoulder chunks completely dry with paper towels. Combine kosher salt, black pepper, ground cumin, and dried Mexican oregano in a small bowl, then sprinkle evenly over all sides of the pork, rubbing it in with your hands. Let sit at room temperature for 15 minutes.
  • Heat lard or vegetable oil in a Dutch oven over medium-high heat until it shimmers. Working in batches, add pork chunks in a single layer and sear each side for 2 to 3 minutes until deep golden-brown. Transfer seared pork to a plate and repeat with remaining batches.
  • Return all seared pork to the Dutch oven. Add quartered onion, smashed garlic cloves, and bay leaves. Squeeze orange halves over the pork and nestle the squeezed halves into the pot. Pour in lime juice and water or chicken broth; liquid should come about halfway up the sides of the pork.
  • Preheat oven to 300 degrees Fahrenheit. Bring pot to a gentle simmer on the stovetop, cover with a tight-fitting lid, and transfer to the oven. Braise for 2 1/2 to 3 hours until pork is fork-tender and reaches at least 195 degrees Fahrenheit internally. Remove and discard orange halves and bay leaves.
  • Transfer pork chunks to a large baking sheet using tongs or a slotted spoon, reserving cooking liquid in the pot. Shred pork into bite-sized pieces with two forks. Spoon a few tablespoons of reserved cooking liquid over the shredded pork to keep it moist.
  • Set oven to broil, or increase temperature to 425 degrees Fahrenheit if your broiler runs hot. Spread shredded pork in an even layer on the baking sheet. Broil for 5 to 8 minutes, watching closely, until edges turn crispy and caramelized. Toss once more to redistribute crispy pieces.
  • Pile warm carnitas onto warmed corn tortillas. Top with chopped white onion, fresh cilantro, salsa, and a squeeze of lime juice. Serve immediately while the crispy edges are still warm and crunchy.

Notes

  • Do not skip the sear, it builds a deep layer of flavor before the braise even starts.
  • Choose pork shoulder over pork loin, since the extra fat is what keeps the meat tender.
  • Keep the liquid at a gentle simmer, not a rapid boil, to avoid toughening the meat.
  • Save the leftover braising liquid, it is fantastic for moistening leftovers or making rice.
  • Spread the pork in a single layer when crisping so every piece gets contact with the heat.
  • For a slow cooker version, sear the pork first, then transfer everything to a slow cooker and cook on low for 8 hours. Finish under the broiler afterward for crispy texture.
  • For an Instant Pot version, pressure cook for about 60 minutes on high, then crisp under the broiler.
  • Add a chipotle pepper in adobo sauce to the braising liquid for smoky heat, or swap the orange for pineapple juice for a sweeter, tropical twist.
  • Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat in a skillet with a splash of reserved braising liquid, or broil for 3 to 5 minutes for extra crispy edges.
  • Carnitas actually taste even better the next day. Braise the pork ahead, then crisp it up right before serving for the best texture.

Nutrition

Serving: 1ServingCalories: 410kcalCarbohydrates: 3gProtein: 34gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 110mgSodium: 520mgPotassium: 480mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 8mgCalcium: 4mgIron: 15mg
Keyword carnitas recipe, crispy carnitas, mexican pork tacos, pork shoulder recipe, slow braised pork
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