Carnitas
This homemade carnitas recipe features slow-braised, tender pork shoulder with crispy edges, perfect for tacos or bowls, bringing comfort and joy to any gathering.
Ingredients
Main Ingredients
- 3-4 pounds pork shoulder (Boston butt) The marbling gives the best tender, juicy results. Substitute pork picnic roast if needed.
- 1 large orange, juiced and zested Brightens the slow-cooked flavors. You can use lime for a sharper citrus note.
- 1 large lime, juiced Adds acidity to balance the richness.
- 1 cup low-sodium chicken broth Or use vegetable broth for a lighter option.
- 1 large onion, quartered Slow-sweetens and adds depth; shallots work in a pinch.
- 4 cloves garlic, smashed Aromatic backbone. Use 2 teaspoons garlic powder if fresh is unavailable.
- 2 teaspoons kosher salt Adjust after cooking.
- 1 teaspoon black pepper Adjust after cooking.
- 1 tablespoon dried oregano Or 1 tablespoon fresh, finely chopped.
- 2 teaspoons ground cumin Warm and earthy.
- 2 pieces bay leaves For subtle herbal complexity.
- 2 tablespoons vegetable oil For the final crisping step. Olive oil is fine, but higher smoke point oils give a crunchier edge.
- 1-2 pieces chipotle peppers in adobo, chopped Optional for smoky heat. Omit for mild family-friendly carnitas.
Instructions
Preparation
- Season the pork generously with salt and pepper. Let it sit at room temperature for 15 minutes so the flavors settle in.
- Heat a large Dutch oven over medium-high heat and add 1 tablespoon of oil. Brown the pork on all sides until a deep, golden crust forms — about 4 minutes per side.
- Remove the pork and set aside. Reduce heat to medium and add the quartered onion and smashed garlic. Sauté until fragrant and starting to color, about 3 minutes.
Cooking
- Return the pork to the pot. Add orange juice, lime juice, chicken broth, oregano, cumin, bay leaves, and chopped chipotle if using.
- Bring to a gentle simmer, then cover and transfer to a 325°F oven for 2.5 to 3 hours, or keep on low heat on the stovetop for 3–4 hours. For slow cooker, set on low for 8 hours.
- Test by shredding a small piece with two forks — it should fall apart easily. Remove pork to a large platter and shred, discarding any large pieces of fat.
- Strain the braising liquid and reserve 1 cup. Spread shredded pork on a baking sheet, drizzle with a few spoonfuls of the reserved liquid to keep it moist, and then toss under the broiler for 5–8 minutes until the edges are crisped.
- Toss the meat, broil another 3–5 minutes if you like extra crispness, then serve hot.
Notes
For a lighter twist, use Greek yogurt as a topping instead of sour cream. Make it slow-cooker friendly by using the same ingredients in a crockpot on low for 8 hours.