Pork Carnitas

Posted in Recipe Collections / Favorite Recipes: Thai, Persian, Korean, French, and More
Pork Carnitas
Carnitas are all about contrast: tender, citrusy pork with crisp browned edges. This version braises pork shoulder with orange, lime, garlic, cumin, oregano, and bay, then finishes under the broiler or in a hot skillet so the edges get caramelized and taco-ready.

Ingredients

  • 4 lb pork shoulder or pork butt, cut into 3-inch chunks
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp dried oregano, preferably Mexican oregano
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • 1 large yellow onion, sliced
  • 6 cloves garlic, smashed
  • 1 orange, juiced, halves reserved
  • 2 limes, juiced
  • 1 cup chicken stock or water
  • 2 bay leaves
  • 2 tbsp neutral oil, if crisping in a skillet
  • Corn tortillas, diced onion, cilantro, lime wedges, salsa verde, and radishes, for serving

Instructions

  1. Season the pork: Toss pork with salt, pepper, oregano, cumin, smoked paprika, and chili powder.

  2. Braise: Add onion, garlic, orange juice, squeezed orange halves, lime juice, stock or water, and bay leaves to a Dutch oven or slow cooker. Add the pork and stir to combine.

  3. Cook until tender: For the oven, cover and cook at 300°F for 3-3½ hours, until the pork shreds easily. For a slow cooker, cook on low for 8 hours or high for 4-5 hours.

  4. Shred: Remove bay leaves and orange halves. Shred the pork into bite-size pieces and moisten with some of the cooking liquid.

  5. Crisp: Spread pork on a sheet pan and broil for 5-8 minutes, turning once, until the edges are browned and crisp. Or crisp in batches in a hot skillet with a little oil.

  6. Serve: Serve in warm corn tortillas with onion, cilantro, lime, salsa verde, and radishes.

Crisping Is the Finish

The pork is cooked after braising, but carnitas become carnitas when the edges are crisped. Use just enough cooking liquid to keep the meat juicy, then let high heat brown the outside.

Serving Ideas

Serve as tacos with salsa verde, onion, cilantro, and lime. Carnitas are also great in burrito bowls, quesadillas, nachos, breakfast hash, or over rice with beans and avocado.

Variations

Add a cinnamon stick to the braise for a warmer flavor, or add a chopped jalapeno if you want more heat. For a slightly sweeter version, add 1 tbsp brown sugar with the citrus.

Make-Ahead and Storage

The pork can be braised a day ahead and crisped right before serving. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in a skillet so the edges come back to life.