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Carnitas Recipe

Mexican · Main course · 195 min total

Carnitas are tender, juicy Mexican pulled pork with crispy edges, slow-cooked with citrus and spices until fall-apart tender.

Ingredients

• 3 lbs pork shoulder, cut into 2-inch chunks
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 6 cloves garlic, smashed
• 1 large onion, quartered
• 2 oranges, juiced (about 1/2 cup)
• 1 lime, juiced (about 2 tablespoons)
• 1 cup chicken broth
• 2 bay leaves
• 2 tablespoons vegetable oil

Instructions

1. Pat pork chunks dry with paper towels. In a large bowl, combine salt, pepper, cumin, oregano, and chili powder. Toss pork with spice mixture until evenly coated.
2. Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear pork on all sides until deeply browned, about 5 minutes per batch. Transfer to a plate.
3. Add garlic and onion to the pot; cook, stirring, until fragrant, about 2 minutes. Return pork to pot along with any accumulated juices. Add orange juice, lime juice, chicken broth, and bay leaves. Bring to a simmer.
4. Reduce heat to low, cover, and cook until pork is very tender and shreds easily, about 2 1/2 to 3 hours. Stir occasionally and add a splash of water if liquid evaporates too much.
5. Preheat broiler. Remove bay leaves. Using two forks, shred pork into bite-sized pieces in the pot. Increase heat to medium-high and cook, stirring occasionally, until most of the liquid has evaporated, about 5 minutes.
6. Transfer shredded pork to a baking sheet in an even layer. Broil 4-6 inches from heat until edges are crispy and browned, about 3-5 minutes. Serve immediately.

Tips

• Leftover carnitas can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Reheat in a skillet to restore crispiness.
• Great in tacos, burritos, nachos, or over rice.

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