Pork Carnitas Recipe

Season and marinate

Pat the pork pieces dry with paper towels. In a large bowl, combine kosher salt, black pepper, ground cumin, dried oregano and minced garlic. Rub the spice mixture all over the pork pieces. Pour the orange juice and lime juice over the pork, add the bay leaves, and toss to coat. Cover and refrigerate for at least 1 hour, preferably 2–4 hours (can be overnight).

Braise the pork

Place the marinated pork and any accumulated juices into a heavy Dutch oven or deep oven-proof pot. Add the quartered onion, cumin seeds (if using), and 1 cup chicken broth or water. The liquid should come up only partway on the pork pieces—do not submerge fully. Bring to a gentle simmer over medium-high heat, then reduce heat to low, cover partially, and simmer gently for 2 to 2 1/2 hours until the pork is very tender and the meat pulls apart easily with a fork. Alternatively, cover and cook in a 300°F (150°C) oven for the same time.

Reduce braising liquid

When the pork is tender, remove the pork pieces to a large bowl or rimmed baking sheet. Strain the braising liquid into a saucepan, skim off excess fat if desired, and simmer the liquid over medium heat until reduced to about 1/2 to 3/4 cup and slightly syrupy—this concentrates flavor and helps caramelize the meat later. Reserve about 2–3 tablespoons of the reduced liquid for finishing if desired.

Shred the pork

Using two forks or your hands (wear heatproof gloves if needed), shred the pork into bite-size pieces, removing and discarding any large bits of fat or bay leaf. Transfer shredded pork to a mixing bowl and toss with a few tablespoons of the reduced braising liquid to keep moist — but not soggy.

Crisp the carnitas

Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add the vegetable oil and optional lard—enough to coat the bottom roughly 1/8" deep. When the fat is shimmering and hot (but not smoking), add the shredded pork in an even layer (work in batches if the pan is small). Press down lightly and let cook undisturbed for 3–4 minutes to develop a brown, crispy crust. Flip or stir sections and continue to fry, allowing other edges to crisp for another 3–4 minutes. Spoon hot oil over the meat occasionally to help crisp the tops. The goal is a mix of juicy tender shreds and crispy edges.

Combine and finish

Return all batches to the pan briefly to warm and toss with the reserved reduced braising liquid (1–2 tablespoons) to balance moisture and flavor. Taste and adjust seasoning with salt and pepper as needed. Remove from heat.

Warm tortillas. Serve carnitas hot topped with diced white onion, chopped cilantro, and a squeeze of lime. Offer salsa on the side. Carnitas also work well over rice, in bowls, or on tostadas.