Authentic Pork Carnitas
Ingredients
- • 2 kg pork shoulder (bone-in)
- • 240 ml orange juice (freshly squeezed)
- • 60 ml lime juice (freshly squeezed)
- • 6 cloves garlic
- • 1 item white onion (quartered)
- • 3 item bay leaves
- • 2 tsp ground cumin
- • 1 tsp dried oregano
- • 1 tsp smoked paprika
- • 1 tsp ground coriander
- • 1 tbsp salt
- • 1 tsp black pepper
- • 30 ml vegetable oil (for crisping)
- • 240 ml chicken broth
Instructions
- 1
Cut the pork shoulder into 4-inch chunks, leaving some fat on each piece. Pat dry with paper towels.
- 2
In a small bowl, combine cumin, oregano, paprika, coriander, salt, and black pepper. Rub this spice mixture generously all over the pork pieces.
- 3
Place the seasoned pork in a large Dutch oven or heavy-bottomed pot. Add the quartered onion, whole garlic cloves, and bay leaves.
- 4
Pour the orange juice, lime juice, and chicken broth over the pork. The liquid should come about halfway up the meat.
- 5
Bring to a boil over high heat, then reduce to low. Cover and simmer for 2.5 to 3 hours, turning the meat every 45 minutes, until the pork is extremely tender and falls apart easily with a fork.
- 6
Remove the lid and increase heat to medium-high. Continue cooking for 30-45 minutes until most of the liquid has evaporated, turning occasionally.
- 7
Remove pork from pot and let rest for 10 minutes. Discard bay leaves and onion pieces.
- 8
Using two forks, shred the pork into bite-sized pieces, discarding any large chunks of fat.
- 9
Heat vegetable oil in a large skillet over high heat. Working in batches, spread the shredded pork in a single layer and cook without stirring for 3-4 minutes until the bottom is crispy and caramelized.
- 10
Flip and crisp the other side for 2-3 minutes. Remove and repeat with remaining pork.
- 11
Serve immediately in warm tortillas with your favorite toppings like diced onion, cilantro, lime wedges, and salsa.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This recipe delivers restaurant-quality carnitas with impossibly tender meat and crispy edges—the secret is the slow braise followed by a quick sear. Serve with warm tortillas, fresh cilantro, and lime wedges for an authentic taco night that'll have everyone coming back for seconds."
