Carnitas Recipe

Trim and salt

Pat the pork shoulder pieces dry with paper towels. Scatter 1 tablespoon of the kosher salt over the pork and rub to season all sides; place pieces in a large bowl or Dutch oven.

Make marinade

In a measuring cup or bowl, combine orange juice, lime juice, beer (if using), smashed garlic cloves, and bay leaves. Stir briefly to combine.

Pour the marinade over the pork so pieces are partially submerged. Cover and refrigerate for at least 1 hour, ideally 4 hours or up to overnight to let citrus and garlic begin tenderizing and flavoring the meat.

Combine spices

While the pork marinates (or during the last 30 minutes), combine the remaining 1 tablespoon kosher salt, black pepper, cumin, oregano, coriander, smoked paprika, ancho or chile powder, cinnamon, and brown sugar in a small bowl. Mix thoroughly to form the exclusive seasoning blend.

Remove pork from refrigerator and let come to room temperature for 20–30 minutes. Drain and reserve the marinade liquid (do not discard). Pat pork dry again lightly and then sprinkle the seasoning blend evenly over all sides of the pork, pressing it lightly so it adheres.

Brown the pork

Preheat oven to 325°F (160°C). Heat the lard or vegetable oil in a large oven-safe Dutch oven over medium-high heat. Working in batches if necessary, add pork pieces and brown on all sides, about 3–4 minutes per side, to develop color. Transfer browned pieces back to the pot as they finish.

Add marinade and braise

After browning all pork, pour the reserved marinade and any accumulated juices into the pot. Add enough water to come about 1/2 to 3/4 up the sides of the pork pieces if needed (typically 1/2 to 1 cup). Bring the liquid to a gentle simmer on the stovetop, then cover the Dutch oven and place into the preheated oven.

Braise in the oven until pork is very tender and pulls apart easily, about 2 to 2 1/2 hours. Check once at the 90-minute mark to ensure liquid remains; add a few tablespoons of water if it looks dry.

Shred and reduce

Remove the pot from the oven. Using tongs, transfer pork pieces to a rimmed tray or cutting board. Using forks or meat claws, shred the pork into bite-size pieces, discarding bay leaves. Meanwhile, skim fat from the braising liquid and place the liquid in a saucepan. Bring the liquid to a boil and reduce until slightly syrupy, about 8–12 minutes, to concentrate flavor (optional). Return a few tablespoons of the reduced liquid to the shredded pork to moisten, or reserve for serving.

Crisp the carnitas (finish)

Increase oven temperature to 425°F (220°C) or heat a heavy skillet over medium-high. Spread shredded pork in an even layer on a rimmed baking sheet (or work in batches in the skillet) and drizzle with 1–2 tablespoons of the reserved fat or oil. Roast in the hot oven 12–18 minutes, flipping and pressing occasionally, until edges are crisped and deeply caramelized. If using skillet, press and sear until crisped, stirring occasionally. Remove from oven and let rest 3–4 minutes.

Taste the carnitas and adjust seasoning with remaining 1 tablespoon kosher salt if needed (or sprinkle to taste). Toss in chopped cilantro and gently mix, leaving some crispy bits on top.

Serve warm on warmed corn tortillas with diced white onion, extra cilantro, lime wedges, and any other accompaniments (salsa, pickled onions). Provide the reduced braising liquid on the side for drizzling if desired.

Leftovers: store cooled carnitas in an airtight container in the refrigerator up to 4 days. Re-crisp in a hot skillet or oven before serving.