Carnitas Recipe

Season the pork

Pat the pork pieces dry with paper towels. Combine kosher salt, black pepper, dried oregano, and ground cumin in a small bowl, then rub the mixture evenly over all pork pieces.

Brown the pork

Heat the vegetable oil or lard in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. In batches to avoid crowding, add pork pieces and brown on all sides, 3–4 minutes per side. Transfer browned pork to a plate and repeat with remaining pieces.

Deglaze and assemble braise

Reduce heat to medium. Add the quartered yellow onion and smashed garlic to the pot and cook 2–3 minutes until fragrant, scraping up browned bits. Return all pork to the pot. Add bay leaves, orange juice, lime juice, and chicken stock (or water). The liquid should come about halfway up the pork; add up to 1/2 cup more stock or water if needed. Bring to a gentle simmer.

Braise

Cover the pot partially with a lid (leave a small gap) and reduce heat to low so the liquid barely simmers. Cook until pork is tender and falls apart easily, about 2 to 2 1/2 hours. Check once or twice and spoon some braising liquid over the pork; if liquid gets too low, add a few tablespoons of hot water or stock.

Shred the pork

Carefully transfer pork pieces to a large bowl. Remove and discard bay leaves. Using two forks (or your hands if cool enough), shred the pork into bite-sized pieces, picking up any rendered fat and mixing it into the meat for flavor.

Reduce braising liquid (optional)

If you prefer less liquid, skim fat from the surface of the pot and simmer the remaining braising liquid over medium-high heat until reduced by about half, then pour a few tablespoons over the shredded pork to keep it moist.

Crisp the pork (two methods)

Method A - Oven: Preheat broiler. Spread shredded pork in a single layer on a rimmed baking sheet, drizzle with 1–2 tbsp of the reserved fat or oil, and broil 3–6 minutes, watching closely, until edges are browned and crisp; toss and broil an additional 2–4 minutes if desired. Method B - Skillet: Heat a large skillet over medium-high heat with 1 tbsp oil. Add shredded pork in batches and press into an even layer. Cook, without stirring, 3–5 minutes until bottom is crisp, then flip or stir and crisp the other side briefly. Repeat until all pork is crisped to your liking.

Finish with aromatics

Toss the crisped pork with chopped fresh cilantro and check for seasoning; add sea salt to taste if needed. Keep warm until serving.

Prepare red onion

Thinly slice the red onion and, if desired, soak in cold water for 10 minutes to reduce bite, then drain and pat dry. Mix with a pinch of salt and a squeeze of lime if serving immediately.

Warm tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–10 minutes. Build tacos by placing 2–3 tablespoons of shredded, crisped carnitas on a tortilla, topping with sliced red onion, cilantro sprigs, and a squeeze of lime. Add jalapeños or hot sauce if desired.

Leftovers: Store cooled carnitas in an airtight container in the refrigerator for up to 4 days. Reheat in a hot skillet to re-crisp, or in the oven at 375°F (190°C) for 8–10 minutes.