Description
This authentic Mexican carnitas recipe features tender, slow-simmered pork shoulder seasoned with traditional spices and citrus juices, then finished under the broiler for irresistibly crispy edges. Perfect for tacos, burritos, bowls, or sandwiches, these flavorful pork carnitas deliver a rich and satisfying meal that’s both comforting and vibrant.
Ingredients
Scale
Meat and Seasonings
- 4 pounds boneless pork shoulder, cut into large chunks
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon chili powder
Aromatics and Liquids
- 1 large onion, quartered
- 4 cloves garlic, minced
- 1 orange, juiced and halved
- 1 lime, juiced
- 2 bay leaves
- 1 cup chicken broth
Cooking Fat
- 2 tablespoons vegetable oil
Instructions
- Season the Pork: Pat the pork shoulder chunks dry with paper towels, then season evenly with salt, black pepper, ground cumin, dried oregano, and chili powder to ensure the meat is flavorful throughout.
- Sear the Meat: Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add the pork chunks and sear them on all sides until deeply browned to develop a rich crust and deepen the flavor.
- Add Aromatics and Liquids: Nestle the quartered onion, minced garlic, orange juice, orange halves, lime juice, bay leaves, and chicken broth around the seared pork in the pot.
- Simmer Until Tender: Cover the pot and reduce the heat to low. Let the pork simmer gently for about 3 hours, stirring occasionally, until the meat is very tender and can be easily shredded.
- Shred the Pork: Remove the pork pieces from the pot and use two forks to shred the meat finely, discarding any large chunks of fat if desired.
- Crisp the Carnitas: Spread the shredded pork evenly on a baking sheet and drizzle some of the reserved cooking liquid over the top to keep it moist. Broil in the oven for 5 to 7 minutes until the edges turn crispy and golden brown.
- Serve: Enjoy the carnitas warm as a filling for tacos, burritos, bowls, or sandwiches.
Notes
- For extra crispy carnitas, broil the meat in batches and avoid overcrowding the pan to ensure even browning.
- Leftover carnitas can be refrigerated for up to 4 days or frozen for up to 3 months, making it convenient for meal prep.
