Pork Carnitas Recipe
Mexican · Main course · 195 min total
Tender, juicy, and crispy pork carnitas made in the oven with authentic Mexican flavors. Perfect for tacos, burritos, or salads.
15
min prep
min prep
180
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 3 lbs boneless pork shoulder, cut into 2-inch chunks
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 large onion, quartered
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 orange, juiced and halves reserved
- 1 cup chicken broth
- 2 tbsp vegetable oil
Instructions
- Preheat oven to 300°F (150°C).
- Season pork chunks with salt, pepper, cumin, and oregano.
- In a Dutch oven or heavy oven-safe pot, heat oil over medium-high heat. Sear pork in batches until browned on all sides, about 3-4 minutes per batch. Transfer to a plate.
- Add onion and garlic to pot; cook until fragrant, about 2 minutes.
- Return pork to pot. Add bay leaves, orange juice and reserved orange halves, and chicken broth. Bring to a simmer.
- Cover pot and transfer to oven. Braise for 2.5 to 3 hours, until pork is fork-tender.
- Remove pot from oven. Discard orange halves and bay leaves. Using two forks, shred the pork in the pot.
- Increase oven temperature to broil. Remove lid and place pot under broiler for 3-5 minutes, until pork is crispy on top. Stir and repeat if more crispiness is desired.
- Serve immediately.
Tips
- Carnitas can be refrigerated in its juices for up to 4 days; reheat in a skillet to crisp.
- Serve with warm corn tortillas, salsa, avocado, and lime wedges.
- For a quicker version, use a slow cooker on low for 8 hours, then broil as directed.
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