Carnitas Recipe

Season the pork

Pat pork chunks dry with paper towels. Sprinkle kosher salt, black pepper, oregano, and ground cumin over the pork and rub evenly so all surfaces are coated.

Prepare aromatics

In a small bowl, combine minced garlic, orange juice, lime juice, and chicken or pork broth. Stir to dissolve any salt and to blend flavors. Add bay leaves to the liquid.

Place seasoned pork in a large heavy-bottomed Dutch oven or oven-safe pot in a single layer. Pour the citrus-broth mixture over the pork until the liquid comes about halfway up the sides of the meat (it should not fully submerge).

Bring to simmer: Cover the pot and bring the liquid to a gentle simmer over medium heat on the stovetop — about 8–10 minutes. Once simmering, reduce heat to low so the liquid barely bubbles.

Braise in oven: Preheat oven to 300°F (150°C). Transfer the covered pot to the oven and braise for 2 to 2 1/2 hours, or until the pork is very tender and easily shredded with a fork. Check once halfway through to ensure there is still sufficient liquid; add a splash of broth if it seems dry.

Finish braise: Remove the pot from the oven. Using tongs, transfer pork pieces to a rimmed baking sheet, reserving the braising liquid in the pot. Keep the liquid — it will be used to moisten the shredded meat if needed.

Shred: Using two forks or your hands (wear heatproof gloves if needed), shred the pork into bite-sized pieces, discarding any large chunks of fat or connective tissue if desired.

Reduce braising liquid: Place the braising liquid on the stovetop and simmer over medium-high heat until reduced slightly and the flavors concentrate, about 6–8 minutes. Taste and adjust seasoning with a pinch of salt if necessary. Reserve 1/4 cup of the reduced liquid to moisten the shredded pork if it becomes dry.

Crisp the pork (stovetop method): In a large heavy skillet over medium-high heat, add 2 tablespoons vegetable oil. When hot, add half the shredded pork in a single layer and press down slightly. Let cook undisturbed until edges are deeply browned, about 3–4 minutes. Stir or flip pieces to brown other sides, adding a tablespoon of butter near the end for shine and flavor if using. Transfer crisped pork to a serving dish and repeat with remaining pork, adding more oil as needed. If pork seems dry, sprinkle with some reserved reduced braising liquid during crisping.

Crisp the pork (oven broil method): Spread shredded pork in an even layer on a rimmed baking sheet and drizzle with 1 tablespoon vegetable oil and a few tablespoons of the reduced braising liquid. Broil on high 6–8 inches from the element for 4–6 minutes, stirring once, until edges are crisped and browned. Watch carefully to avoid burning.

Toss and garnish: Combine crisped pork in a bowl, sprinkle with chopped cilantro and squeeze lime wedges over top to taste. Keep additional reduced liquid at the table for guests who want juicier tacos.

Assemble tacos (optional): Warm corn tortillas on a hot dry skillet or directly over a flame until pliable. Fill each tortilla with 2–3 tablespoons of carnitas, top with diced onion, chopped cilantro, pickled red onions, and salsa as desired. Serve immediately.

Storage: Refrigerate leftover carnitas in an airtight container for up to 4 days or freeze for up to 3 months. Reheat in a skillet to re-crisp before serving, adding a splash of reserved braising liquid if needed.