Carnitas
A comforting, slow-braised Mexican classic of tender pork shoulder with crispy edges, perfect for tacos, bowls, or simply enjoyed on its own.
Ingredients
Main Ingredients
- 3 to 4 pounds pork shoulder (Boston butt), trimmed and cut into large chunks The marbling gives flavor and renders into silky sauce.
- 1 large onion, quartered Adds sweetness and depth.
- 4 cloves garlic, smashed For aromatic lift; use garlic paste if in a hurry.
- 1 large orange, juiced and zested Brightens the richness; substitute lime for sharper tang.
- 1 large lime, juiced Balances the fattiness.
- 1 cup low-sodium chicken broth Use vegetable broth for a lighter option.
- 2 teaspoons kosher salt Adjust to taste.
- 1 teaspoon black pepper Adjust to taste.
- 1 tablespoon ground cumin Provides earthy warmth.
- 1 tablespoon dried oregano Mexican oregano if available.
- 1 leaf bay leaf Optional, but comforting.
- 2 tablespoons lard or vegetable oil Lard gives authentic richness; use olive oil for a lighter feel.
- 1 stick cinnamon (optional) For a festive twist.
Instructions
Preparation
- Preheat the oven to 300°F.
- Pat the pork pieces dry and season them generously with salt, pepper, cumin, and oregano.
Browning
- In a heavy Dutch oven or oven-safe pot, heat the lard or oil over medium-high heat.
- Brown the pork in batches, getting a deep caramelized crust. Transfer to a plate as you go.
Aromatics
- Reduce heat to medium and add the onion and garlic to the pot, sautéing until softened and fragrant—about 3 minutes.
Deglazing and Braising
- Pour in the chicken broth, scraping up browned bits.
- Add the orange zest and juice, lime juice, bay leaf, and optional cinnamon.
- Return the pork to the pot, nestling pieces in the liquid.
- Bring to a gentle simmer, cover, and transfer to the oven, or keep on the stovetop over very low heat.
- Braise for 2.5 to 3 hours, until the pork pulls apart easily with a fork.
Shredding
- Remove the pork and let it cool slightly.
- Shred with two forks, mixing in some of the braising liquid to keep it moist.
Crisping
- Spread shredded pork on a rimmed baking sheet and broil for 5 to 10 minutes until edges caramelize and become crunchy.
Finishing
- Toss the crisped pieces with any remaining juices, adjust salt and lime to taste, and serve immediately.
Notes
For lighter finish, trim excess fat before cooking and swap half the chicken broth for water. Use Greek yogurt as a topping instead of sour cream for a brighter finish. Store cooled Carnitas in an airtight container for up to 4 days; freeze in portions for up to 3 months.