Carnitas Recipe

Trim and season

Trim excess fat from the pork shoulder, leaving a thin fat cap for flavor. Cut the pork into 3–4 large chunks (about 1.5–2 lbs each) so it fits in your pot evenly. Rub the pork all over with the kosher salt, black pepper, dried oregano and ground cumin. Arrange the smashed garlic and quartered onions around and on top of the pork pieces.

Add liquids and aromatics

Pour the fresh orange juice and fresh lime juice over and around the pork. Add the chicken or pork stock to come about 1/3 to 1/2 up the sides of the meat (do not submerge completely). Tuck the bay leaves into the liquid and between pieces of pork.

Braise

Bring the pot to a gentle simmer over medium heat on the stovetop. Once simmering, reduce the heat to low, cover and braise gently for 2 to 2 1/2 hours, or until the pork is very tender and the internal temperature reads at least 195–205°F (90–96°C) and the meat pulls apart easily with forks. Alternatively, transfer to a 300°F (150°C) oven and braise covered for 2 1/2 to 3 hours.

Cool and shred

Remove the pork pieces from the braising liquid and let them rest for 10–15 minutes until cool enough to handle. Reserve the braising liquid. Using two forks or meat claws, shred the pork into bite-sized pieces, removing any large chunks of connective tissue. Place shredded pork into a large shallow baking pan in a single layer.

Reduce braising liquid (optional)

Skim excess fat from the reserved braising liquid. Bring the liquid to a simmer in a small saucepan and reduce until slightly thickened (about 10–15 minutes). Spoon a few tablespoons of the reduced liquid over the shredded pork to keep it moist and flavorful, tossing to combine. Do not over-sauce; you want moist but slightly dry pieces for good crisping.

Crisp the pork (oven method)

Preheat oven to 425°F (220°C). Drizzle the vegetable oil evenly over the shredded pork and toss. Spread pork in an even layer on a sheet pan. Roast for 12–20 minutes, stirring/tossing every 6–8 minutes, until edges are golden brown and crispy. Watch closely to avoid burning.

Crisp the pork (stovetop/skillet method)

Heat a large heavy skillet or cast-iron pan over medium-high heat. When hot, add 1–2 tablespoons vegetable oil and a portion of shredded pork in a single layer. Press gently and let it sear without moving for 2–3 minutes, then toss and continue to sear until nicely browned and crisp. Repeat in batches until all pork is crisped.

Finish and rest

Taste and adjust seasoning with a pinch of salt or a squeeze of fresh lime if needed. Keep the finished carnitas warm in a low oven (200°F / 95°C) covered lightly with foil until service.

Warm tortillas: Wrap corn tortillas in foil and warm in a 350°F (175°C) oven for 10–15 minutes, or heat on a dry skillet for 20–30 seconds per side until pliable.

Arrange garnishes: Place diced onion, chopped cilantro, lime wedges, salsas and pickled jalapeños in serving bowls. Keep salsas covered and chilled until service.

Assemble tacos: For each taco, place 1–2 tablespoons of shredded carnitas onto a warm tortilla (about 2–3 oz meat per tortilla depending on guest appetite). Top with a sprinkle of diced onion, chopped cilantro and a squeeze of lime. Offer Salsa Roja or Salsa Verde on the side.

Catering notes: For a catering setup, keep carnitas in hotel pans (full-size) over a steam table or in chafing dishes at 140°F (60°C). Re-crisp portions on a hot griddle or in a 425°F oven for 5–8 minutes before service to refresh the crust. Provide tongs, spoons for salsas, and small plates for garnishes.