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Carnitas Recipe

Name: Boda | Authentic Mexican Restaurants Carnitas Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs pork shoulder (boneless), cut into 2-inch cubes; 2 tsp kosher salt; 1 tsp black pepper; 1 tsp ground cumin; 1 tsp dried oregano (preferably Mexican); 6 count garlic cloves, smashed; 1 count yellow onion, quartered; 1 cup fresh orange juice; 2 tbsp fresh lime juice; 2 count bay leaves; 2 tbsp vegetable oil (for finishing/crisping); 1 cup water or low-sodium chicken broth; 1 count red onion, thinly sliced; 1 cup apple cider vinegar; 1 cup water; 1 tbsp granulated sugar; 1 tsp kosher salt; 1 count English cucumber, thinly sliced or quartered; 4 count radishes, thinly sliced; 1 cup fresh cilantro, roughly chopped; 4 oz queso fresco, crumbled; 2 count limes, cut into wedges; 12 count corn or flour tortillas, warmed; 0 to taste hot sauce or salsa

Inspired by Boda | Authentic Mexican Restaurant

Time3h

Serves6

Pork, Cucumbers, Pickled Red Onion, Radish, Queso Fresco, Cilantro.

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Ingredients

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Carnitas (braised pork)

3 lbs pork shoulder (boneless), cut into 2-inch cubes

2 tsp kosher salt

1 tsp black pepper

1 tsp Ground cumin

1 tsp dried oregano (preferably Mexican)

6 count garlic cloves, smashed

1 count yellow onion, quartered

1 cup fresh orange juice

2 tbsp Fresh lime juice

2 count bay leaves

2 tbsp vegetable oil (for finishing/crisping)

1 cup water or low-sodium chicken broth

Pickled red onion

1 count Red onion, thinly sliced

1 cup Apple cider vinegar

1 cup water

1 tbsp granulated sugar

1 tsp kosher salt

Fresh produce & toppings

1 count English cucumber, thinly sliced or quartered

4 count radishes, thinly sliced

1 cup fresh cilantro, roughly chopped

4 oz queso fresco, crumbled

2 count limes, cut into wedges

Serving (optional)

12 count corn or flour tortillas, warmed

0 to taste hot sauce or salsa

Method

Pickled red onion

Quick pickle

In a heatproof jar or bowl combine apple cider vinegar, water, sugar, and salt. Stir until sugar and salt dissolve. Add the thinly sliced red onion, pressing down to submerge. Let sit at room temperature for at least 30 minutes (up to 2 hours) for quick pickles, or refrigerate for several hours to mellow. Reserve pickling liquid in the jar.

Carnitas (braised pork)

Season and sear

Pat the pork pieces dry with paper towels. In a large Dutch oven or heavy-bottomed pot, combine pork, kosher salt, black pepper, cumin, and oregano; toss to coat evenly. Add smashed garlic and quartered onion around the pork. Pour in orange juice, lime juice, and 1 cup water or low-sodium chicken broth. Add bay leaves. Bring mixture to a gentle simmer over medium heat, then reduce to low so liquid barely bubbles.

Braise

Cover the pot with a tight-fitting lid and cook on low (or in a 300°F / 150°C oven) for 2 to 2 1/2 hours, or until the pork is fork-tender and shreds easily. Check once about halfway through and spoon some braising liquid over the meat; add up to 1/2 cup more water/broth if the pot is drying out.

Shred and reduce

Remove pork from the braising liquid with tongs and let rest briefly on a cutting board. Using two forks, shred the pork into bite-sized pieces, discarding bay leaves and any large pieces of onion/garlic you don't want. Skim fat from the top of the braising liquid if desired, then return shredded pork to the pot. Simmer uncovered over medium heat for 8–12 minutes to reduce the liquid and allow the meat to absorb flavor, stirring occasionally.

Crisp the carnitas

Preheat broiler (or keep on stovetop). Spread shredded pork in an even layer on a rimmed baking sheet, pour 1–2 tablespoons of reserved braising oil or vegetable oil over the meat, and toss to coat. Broil 4–6 minutes until edges are browned and crisp; stir and broil another 2–4 minutes for additional crisping. Alternatively, heat 1–2 tablespoons oil in a large skillet over medium-high heat and sear the shredded pork in batches until crispy at the edges. Return crisped pork to a serving bowl and keep warm.

Assemble & serve

Warm tortillas if using. Arrange a scoop (about 3 oz) of crisped carnitas on each tortilla or plate. Top with pickled red onion (drain or spoon some pickling liquid if desired), sliced cucumbers, thinly sliced radishes, crumbled queso fresco, and chopped cilantro. Serve with lime wedges and hot sauce on the side.

Storage: Refrigerate leftover carnitas in an airtight container up to 4 days. Re-crisp in a skillet or under the broiler before serving. Pickled red onions keep refrigerated up to 2 weeks.