Pork Carnitas Recipe

Season and Brown

Pat pork chunks dry with paper towels. Combine kosher salt, black pepper, cumin and oregano and rub evenly over the pork. Heat a large heavy Dutch oven over medium-high heat and add 1 tablespoon neutral oil. Brown pork in batches, 3–4 minutes per side, until a deep golden crust forms. Transfer browned pieces to a plate.

Build Braise

Reduce heat to medium. Add the remaining tablespoon oil if needed, then add the quartered onion and smashed garlic to the pot and sauté 2–3 minutes until fragrant and lightly browned. Return all pork to the pot. Add bay leaves, orange juice, lime juice and stock; the liquid should come about halfway up the meat — if needed, add up to 1/2 cup additional stock or water. Bring to a simmer.

Slow Roast

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 300°F (150°C). Cook until pork is tender and easily shredded, 2.5–3 hours, turning the pieces once halfway through so they braise evenly. Alternatively, simmer gently on the stovetop over low heat, covered, for the same time.

Shred and Reduce Sauce

Carefully remove pork to a sheet tray or large bowl. Reserve the braising liquid and skim off excess fat if desired. Shred pork using two forks or your hands, pulling into irregular bite-sized pieces. Place the braising liquid in a saucepan and simmer over medium-high heat until reduced to about 1/2 to 3/4 cup and slightly syrupy, about 8–12 minutes. Taste and adjust seasoning with salt if needed, then toss shredded pork with 2–3 tablespoons of the reduced sauce to keep it moist.

Crisp the Carnitas

Preheat oven broiler or a heavy skillet. Spread shredded pork in an even layer on a rimmed sheet pan, drizzle 1–2 tablespoons of reserved braising fat or vegetable oil over the top and toss to coat. Broil on the top rack 4–6 minutes until edges are browned and crispy, then remove, stir/toss and broil another 2–4 minutes to crisp additional edges. If using a skillet, heat over high until hot, then sear shredded pork in batches until crisp, about 2–3 minutes per side. Return to a bowl and toss with any remaining reduced sauce to taste.

While pork cooks, combine lemon juice, water, sugar and salt in a heatproof jar or bowl and stir until sugar and salt dissolve. Add thinly sliced red onion, pressing down so onions are submerged. Let sit at room temperature for at least 30 minutes for quick pickles, or refrigerate for 1 hour to mellow. These keep refrigerated up to 2 weeks.

Preheat a grill or grill pan to high. Pat pineapple slices dry and, if desired, sprinkle both sides with brown sugar. Grill pineapple 2–3 minutes per side until char marks appear and sugars caramelize. Remove and cut into bite-sized pieces or strips.

Warm tortillas on a dry skillet or wrapped in foil in a low oven until pliable. Heat carnitas briefly if needed. Build tacos by placing a spoonful of crisped carnitas on each tortilla, topping with lemon pickled onions, a few pieces of grilled pineapple, and a generous sprinkle of chopped cilantro. Serve with lime wedges for squeezing over the tacos.

Storage: Refrigerate leftover carnitas in an airtight container up to 4 days; re-crisp in a hot skillet or under the broiler before serving.