Carnitas Recipe

Season pork

Pat the pork shoulder pieces dry with paper towels. In a small bowl combine kosher salt, black pepper, oregano, and ground cumin. Rub the spice mixture all over the pork pieces, making sure each piece is evenly coated.

Add aromatics and citrus

Place the seasoned pork into a heavy Dutch oven or large oven-safe pot. Add the minced garlic, pour the juice of 1 orange (about 1/2 cup) and 2 tablespoons lime juice over the pork. Nestle the spent orange halves among the pork pieces to concentrate flavor during braising.

Add braising liquid

Pour 2 cups low-sodium chicken broth (or water) into the pot so the liquid comes up roughly 1/3 to 1/2 of the way up the pork (do not fully submerge). Add the quartered white onion, halved jalapeño (if using), and 2 bay leaves to the pot.

Bring to a simmer

Set the pot over medium-high heat and bring the liquid to a gentle simmer. Once simmering, reduce heat to low so the liquid maintains a gentle simmer; cover with a tight-fitting lid.

Braise

Transfer the covered pot to a preheated oven at 300°F (150°C). Braise for 2.5 to 3 hours, or until the pork is fork-tender and easily pulls apart. Alternatively, continue simmering gently on the stovetop on the lowest setting for the same time. Check once halfway through and spoon some braising liquid over the top to keep moist.

Cool in liquid

When pork is tender, remove the pot from the oven and let it sit, covered, for 20 minutes. This relaxes the meat and keeps it juicy. Remove and discard bay leaves, spent orange halves, and the jalapeño.

Shred the pork

Using two forks or heatproof tongs and a pair of forks, transfer pork pieces to a large rimmed baking sheet or bowl. Reserve about 1/2 to 1 cup of the braising liquid. Shred the pork into bite-sized pieces, discarding any large excessive pieces of fat if desired. Toss the shredded pork with 2–4 tablespoons of the reserved braising liquid to keep it moist and flavorful.

Crisp the edges (preferred method)

Preheat the oven broiler to high and arrange an oven rack 6–8 inches from the broiler. Spread shredded pork in an even layer on a rimmed baking sheet. Drizzle or dot with 2 tablespoons lard or oil and toss lightly to coat. Broil 3–5 minutes until edges begin to crisp and darken, then stir or flip the meat and broil another 3–5 minutes until you get crispy brown bits. Watch closely to avoid burning.

Crisp the edges (skillet method)

Alternatively, heat 2 tablespoons lard or oil in a large heavy skillet over medium-high heat. Add shredded pork in batches, letting it sit without stirring for 2–3 minutes to form a crust, then toss and repeat until several pieces have crisped edges. Add a splash of reserved braising liquid if pork seems dry.

Season and serve

Transfer crisped carnitas to a serving dish. Taste and adjust seasoning with coarse sea salt if needed. Sprinkle chopped cilantro and serve with warmed corn tortillas, chopped white onion, and lime wedges. Use remaining braising liquid as a moistening drizzle if desired.