Pork Carnitas
Juicy, tender Mexican-style pulled pork 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 lime, juiced
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp chili powder
- 1/2 cup chicken broth
- 2 bay leaves
- 1 cinnamon stick
- 2 tbsp vegetable oil
Nutrition Facts
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Instructions
Preheat oven to 300°F (150°C). Pat pork cubes dry with paper towels to help with browning.
In a large Dutch oven, heat oil over medium-high heat. Working in batches, brown pork cubes on all sides, about 3-4 minutes per batch. Remove and set aside.
Reduce heat to medium. Add garlic and sauté for 30 seconds until fragrant. Add orange juice, lime juice, chicken broth, and all spices (cumin, oregano, salt, pepper, chili powder). Stir well.
Return pork to pot along with any accumulated juices. Add bay leaves and cinnamon stick. Liquid should come about halfway up the pork.
Cover and transfer to oven. Braise for 2.5-3 hours until pork is fork-tender.
Remove pork from liquid (reserve liquid) and shred with two forks. Spread on baking sheet and broil for 5-7 minutes until crispy edges form.
Moisten with some reserved cooking liquid before serving to keep carnitas juicy.
Chef's Tips
- Cutting Tip: Keep pork cubes uniform in size for even cooking.
- Browning Secret: Don't overcrowd the pan when browning - this ensures proper caramelization.
- Slow Cooker Option: Can be made in slow cooker on low for 8 hours after browning.
- Crispy Trick: For extra crispiness, press shredded pork into thin layer before broiling.
- Freezing: Carnitas freeze beautifully for up to 3 months.
- Serving Ideas: Serve with warm tortillas, diced onions, cilantro, lime wedges, and salsa.
