Carnitas
Succulent, slow-braised pork shoulder cooked in citrus juice, garlic, and warm spices until falling-apart tender, then crisped under the broiler for irresistible caramelized edges. The crown jewel of Mexican pork dishes.
Ingredients
- 4 lb boneless pork shoulder, cut into 3-inch chunks
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- 1 orange, juiced
- 2 limes, juiced
- 6 cloves garlic, smashed
- 1 white onion, quartered
- 2 bay leaves
- ½ cup water
Method
- Preheat oven to 300 degrees F. Season the pork chunks all over with salt, pepper, cumin, oregano, and cinnamon.
- Place the pork in a Dutch oven. Add orange juice, lime juice, garlic, onion, bay leaves, and water. The liquid should come about one-third of the way up the meat.
- Cover tightly and braise in the oven for 3 to 3.5 hours, until the pork is fork-tender and falling apart.
- Remove the pork from the liquid and shred with two forks, discarding bay leaves and onion. Skim the fat from the braising liquid.
- Spread the shredded pork on a sheet pan. Spoon a few tablespoons of the braising liquid over the meat. Broil on high for 5-7 minutes, watching carefully, until the edges are deeply crispy and caramelized.
- Serve in tacos, burritos, or over rice with salsa, guacamole, and lime wedges.
Chef's note: The broiling step is what sets great carnitas apart. Watch closely to avoid burning. Save the braising liquid to drizzle over leftovers. Carnitas freeze exceptionally well for up to 3 months.
Nutrition per serving
440kcal
36gprotein
4gcarbs
30gfat
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