Carnitas Recipe

Season and brown pork

Pat pork pieces dry with paper towels. In a large Dutch oven or heavy pot over medium-high heat, add 2 tbs vegetable oil. When oil shimmers, working in batches to avoid crowding, brown pork pieces on all sides until well caramelized (about 6–8 minutes per batch). Transfer browned pieces to a plate.

Deglaze and combine

Lower heat to medium. Add smashed garlic and bay leaves to the pot and sauté 1 minute to fragrant. Add reserved orange juice and lime juice and scrape up browned bits from the bottom of the pot with a wooden spoon.

Add braising liquid and simmer

Return all pork to the pot. Sprinkle oregano, cumin, 2 tbs salt and 2 tsp black pepper evenly over pork. Pour in chicken stock (or water) so liquid comes about halfway up the meat pieces; you do not need to fully cover. Bring to a gentle simmer, then reduce heat to low, cover partially with lid (leave a small vent) and simmer gently for 2 to 2 1/2 hours, until pork is fall-apart tender. Alternatively, braise in a 300°F (150°C) oven for 2–2.5 hours.

Finish braise

When pork is tender, remove pot from heat. Using tongs, transfer pork to a large rimmed baking sheet or bowl. Reserve braising liquid and skim off excess surface fat into a separate container (save a little fat if you want to crisp later). Let pork rest 10 minutes.

While the pork braises for the final 30 minutes, heat 1 tbs olive oil in a skillet over medium-high heat. Add shiitake and cremini mushrooms in a single layer, sprinkle 1/2 tsp salt, and cook without stirring for 2–3 minutes to develop color, then toss and cook another 2–3 minutes until browned and liquids have mostly evaporated. Remove from heat and set aside. When shredding the pork, fold the cooked mushrooms into the shredded meat to add umami and body.

Shred pork and combine with mushrooms

Using two forks (or gloved hands), shred the rested pork into bite-sized pieces on the baking sheet. Discard bay leaves and large garlic pieces. Fold the cooked mushrooms into the shredded pork. Taste and adjust seasoning with additional salt (about 1/2–1 tsp if needed).

Reduce braising liquid to sauce

Pour the reserved braising liquid into a small saucepan. Bring to a boil and reduce until slightly thickened and concentrated (about 8–10 minutes). Skim and reserve 2–4 tbs of this concentrated liquid to moisten the meat if it seems dry.

Crisp the carnitas (stovetop or oven)

Option A — Oven: Preheat oven to 450°F (230°C). Spread shredded pork mixed with mushrooms in an even layer on a rimmed baking sheet. Drizzle 2–3 tbs of reserved braising reduction and dot with 1–2 tbs reserved pork fat or oil. Roast 12–18 minutes, then toss/stir and roast another 8–12 minutes until edges are deeply browned and crisp. Option B — Stovetop: Heat a large cast-iron skillet over medium-high heat with 1–2 tbs oil or reserved fat. Working in batches, press shredded pork into the hot skillet and let sit undisturbed 3–5 minutes to develop a crust, then flip and brown other side. Keep warm in a low oven while finishing batches.

Roast or boil tomatillos and chiles

Place tomatillos, jalapeño (or serrano), and quartered onion on a hot cast-iron skillet or sheet pan under the broiler. Roast, turning occasionally, until tomatillos are blistered and softened and chiles have some char (about 6–8 minutes). Alternatively, simmer in a small pot of water for 6–8 minutes until softened. If roasting, allow items to cool slightly.

Blend salsa

Remove stems from chiles and transfer tomatillos, chile, roasted onion, and unpeeled garlic to a blender or food processor. Add cilantro, lime juice, 1 tsp salt and 2 tbs water. Blend until mostly smooth but still a bit chunky, tasting and adjusting salt or lime as needed. Chill briefly or serve at room temperature.

Warm corn tortillas by stacking and wrapping in a clean kitchen towel, then heating in a 300°F oven for 8–10 minutes or warm individually on a hot skillet 20–30 seconds per side.

Assemble tacos: place a generous spoonful of crisped carnitas and mushroom mix on each warm tortilla. Top with a small pinch of diced white onion and chopped cilantro. Spoon salsa verde over the meat and finish with a squeeze of lime. Serve extra salsa and lime wedges alongside.

Storage: Refrigerate leftover carnitas in an airtight container up to 4 days; reheat in a skillet to restore crispness. Salsa verde keeps 4–5 days refrigerated.