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Carnitas

Carnitas are slow-roasted, tender pork that can be enjoyed in tacos, bowls, or nachos, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pork
  • 3 to 4 pounds pork shoulder (or pork butt) Well-marbled for rich, tender carnitas. Substitute pork loin for a leaner result.
  • 1 large onion, quartered Adds sweetness and depth. Substitute shallots for a milder flavor.
  • 4 cloves garlic, smashed Aromatic backbone. Substitute 1 teaspoon garlic powder if needed.
  • 1 tablespoon kosher salt Brings out pork's flavor. Reduce to 2 teaspoons for low-sodium option.
  • 1 teaspoon black pepper For warmth. Substitute freshly cracked white pepper if preferred.
  • 1 tablespoon cumin Earthy and classic. Substitute with 1 teaspoon ground coriander for floral note.
  • 1 teaspoon dried oregano For herbaceous lift. Substitute with thyme if preferred.
  • 1/2 cup chicken broth or water For braising liquid, substitute with beer or apple cider for a twist.
  • 2 bay leaves Subtle depth. Optional but recommended.
  • 2 tablespoons lard, vegetable oil, or olive oil Helps with crisping at the end. Use olive oil for a lighter option.

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C).
  2. Pat the pork shoulder dry and season all over with salt, pepper, cumin, and oregano.
Browning the Meat
  1. In a large Dutch oven over medium-high heat, warm the oil until shimmering.
  2. Brown the pork on all sides, about 3 to 4 minutes per side, until the surface is golden and aromatic.
Braising
  1. Add the quartered onion, smashed garlic, orange halves (cut side down), bay leaves, and chicken broth to the pot.
  2. Cover the pot and transfer to the oven, or lower to the stove and simmer gently.
  3. Cook for 3 to 4 hours, until the pork pulls apart with a fork and has a melt-in-your-mouth texture.
Crisping
  1. Remove the pork from the liquid and let it rest for 10 minutes.
  2. Using two forks or your hands, shred the meat into bite-sized pieces.
  3. Preheat a large skillet with 1 tablespoon of oil over high heat.
  4. Add shredded pork in batches, pressing slightly so the edges make contact with the pan.
  5. Let it crisp undisturbed for 2 to 3 minutes, then toss and crisp again until edges are lacy and caramelized.
Serving
  1. Squeeze lime over the carnitas, toss lightly, and serve immediately on warm tortillas or as part of a bowl.

Notes

For a smoky twist, add 1 teaspoon smoked paprika or a chipotle pepper in adobo to the braising liquid. Keep slow-cooked pork warm in a crockpot for a festive cooking station.