Description
This classic Carnitas recipe features tender, slow-cooked pork shoulder seasoned with a flavorful blend of chili powder, oregano, cumin, and citrus juices. After slow braising in the oven, the pork is shredded and optionally crisped up in the oven or a skillet to achieve delightful crispy edges. Perfect for tacos or as a hearty main dish, this recipe yields juicy, delicious pork carnitas with authentic Mexican flair.
Ingredients
Scale
Main Ingredients
- 4-5 pounds boneless pork shoulder
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1/2 teaspoon black pepper (or to taste)
- 1/2 cup chicken broth
- Juice from 1 large orange
- Juice from 1 lime
- 1 medium onion, chopped
- 1-2 jalapeno peppers, finely chopped
- 6 cloves garlic, minced
For Serving (Optional)
- Warmed corn tortillas
- Lime wedges
- Red onions
- Avocado
- Cilantro
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) for slow roasting the pork.
- Prepare Pork: Cut the pork shoulder into 4 smaller pieces, removing any string but keeping all the fat intact for flavor and moisture.
- Season Pork: Mix chili powder, oregano, cumin, salt, and pepper in a small bowl. Coat the pork pieces evenly with this spice blend and place in a Dutch oven.
- Add Aromatics and Liquids: Add chopped onions, jalapenos, minced garlic, chicken broth, orange juice, and lime juice around and over the pork.
- Cook Covered: Cover the Dutch oven and cook in the oven for 2 hours to allow the pork to slowly braise and absorb flavors.
- Uncover and Continue Cooking: Remove the lid and cook for an additional 1.5 hours until the pork is fall-apart tender and the liquid has reduced.
- Shred Pork: Transfer the cooked pork onto a baking sheet and shred it using two forks. Pour about a cup of the leftover cooking liquid over the shredded meat and toss it to coat thoroughly.
- Crisp the Carnitas: Choose one method to crisp the pork for enhanced texture:
Method 1 – Oven: Move an oven rack to the top third, set oven to broil, and broil the shredded pork for about 5 minutes or until crispy bits form, checking often.
Method 2 – Skillet: Heat a skillet over medium-high heat, add shredded pork and some cooking juices or a little oil if needed, and cook until one side crisps up. Repeat in batches as necessary. - Serve: Serve the carnitas warm in corn tortillas with your choice of lime wedges, chopped red onions, avocado, and cilantro for authentic tacos.
- Store Leftovers: Save any remaining cooking juices and mix them with leftover shredded pork to keep it moist. The juices will solidify when cooled, turning into delicious lard that can be reused.
Notes
- For an alternative slow cooker method, cook the pork on low for 8 hours instead of using the oven.
- Adjust the amount of jalapenos to control the heat level according to your preference.
- Leaving fat on the pork shoulder is crucial for authentic flavor and moist carnitas.
- Crisping the shredded pork is recommended for the best texture but optional if you prefer softer meat.
