Authentic Carnitas
Slow-cooked pork carnitas with crispy edges, perfect for tacos or burritos.
20 mins
Prep Time
3 hours
Cook Time
6
Servings
Ingredients
- 4 lbs pork shoulder, cut into 2-inch cubes
- 1 orange, juiced
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- 4 cloves garlic, minced
- 1 bay leaf
Nutrition Facts
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Instructions
Prep the pork: Cut the pork shoulder into 2-inch cubes, leaving some fat for flavor. Pat dry with paper towels.
Season the pork: In a large bowl, mix pork with salt, black pepper, cumin, oregano, and minced garlic. Massage seasoning into meat.
Cook the pork: Heat oil in a Dutch oven over medium-high heat. Brown pork cubes in batches until golden on all sides.
Add liquids: Return all pork to pot. Add orange juice, water, and bay leaf. Liquid should come about halfway up pork.
Slow cook: Cover and simmer on low heat for 2.5-3 hours until pork is fork-tender. Stir occasionally.
Crisp the carnitas: Uncover, increase heat to medium. Cook until liquid evaporates and pork starts frying in its own fat, about 15-20 minutes. Stir occasionally for even browning.
Serve: Use two forks to shred larger pieces. Serve immediately with warm tortillas and toppings.
Chef's Tips
- Cutting Tip: Keep pork pieces uniform for even cooking - about 2-inch cubes work best.
- Browning Secret: Don't skip browning the pork - it adds incredible depth of flavor.
- Liquid Check: If liquid evaporates too quickly during simmering, add a bit more water.
- Crispy Perfection: For extra crispiness, spread carnitas on a baking sheet and broil for 2-3 minutes after frying.
- Fat Trick: Don't discard the rendered fat - drizzle some back over the carnitas for extra flavor.
- Make Ahead: Carnitas taste even better the next day. Reheat in a skillet with some reserved fat.
- Freezing: Freeze portions in their cooking liquid for up to 3 months for best texture when reheated.
