Carnitas Recipe

Prepare and season

Pat the pork pieces dry with paper towels. Rub evenly with kosher salt, black pepper, ground cumin, and dried oregano. Make sure salt and spices coat all surfaces. Let rest 15 minutes at room temperature (or refrigerate up to 2 hours covered).

Sear pork

Heat 1 tablespoon vegetable oil in a large heavy Dutch oven or deep skillet over medium-high heat until shimmering. Working in batches if needed, sear pork pieces on all sides until deeply browned, about 3–4 minutes per side. Transfer seared pieces to a plate.

Deglaze and add aromatics

Reduce heat to medium. Add the minced garlic to the pot and sauté 30–45 seconds until fragrant, scraping browned bits. Add the orange juice and lime juice and use a wooden spoon to scrape any remaining fond from the bottom. Add the reserved orange peel half torn into a few pieces and bay leaves.

Braise

Return all pork to the pot. Pour chicken stock (or water) around the meat — liquid should come up about 1/3 of the way on the meat, not fully submerging. Bring to a low simmer, then cover and reduce heat to maintain a very gentle simmer. Cook until pork is fork-tender and pulls apart easily, about 2 to 2 1/2 hours.

Shred and reduce cooking liquid

Carefully remove pork to a rimmed tray, reserve cooking liquid. Using two forks, shred the pork into bite-sized pieces, discarding bay leaves and orange peel. Skim excess fat from the surface of the cooking liquid and transfer 1/2 cup of the liquid and 1 tablespoon of fat back into the pot to mix with shredded pork for moisture. Reserve remaining liquid for reheating or to moisten later.

Crisp the carnitas

Heat remaining 1 tablespoon vegetable oil (or use some of the reserved fat) in a large skillet over medium-high heat. Add shredded pork in an even layer and press lightly. Let cook without stirring until the bottom is browned and crisp, about 3–5 minutes. Flip sections and crisp the other side for 2–3 minutes. Work in batches if necessary. Return all crisped pork to the tray.

While pork is braising or during the final crisping step, heat a cast-iron skillet or grill pan over medium-high heat. Toss onion slices with 1 tablespoon butter or oil, 1 teaspoon salt and 1 teaspoon pepper. Grill the onions in a single layer, turning occasionally, until deeply charred at edges and softened, about 8–10 minutes total. Remove and keep warm.

Assemble final dish by placing a bed of grilled onions on a serving platter or individual plates, pile warmed crisped carnitas on top, and arrange sliced avocado alongside. Sprinkle chopped cilantro over the carnitas and serve lime wedges on the side.

If serving with tortillas, warm them in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes. Serve tortillas alongside so guests can build tacos with carnitas, grilled onions, and avocado slices.