Pork Carnitas Recipe

Prep pork

Pat the pork shoulder pieces dry with paper towels. Trim excess large pieces of fat but leave some fat for flavor and crisping. Season all sides generously with kosher salt and black pepper.

Make marinade

In a large bowl or measuring cup combine orange juice, lime juice, chicken stock, smashed garlic cloves, dried oregano, ground cumin, ground coriander (if using), and minced chipotle in adobo (if using). Stir to combine.

Place the seasoned pork in a large, heavy-bottomed Dutch oven or other ovenproof pot. Pour the marinade over the pork so liquid comes about halfway up the meat (add a little more stock or water if needed). Tuck bay leaves among the pieces. Let sit at room temperature for 20–30 minutes or refrigerate covered for up to 4 hours for deeper flavor.

Bring to simmer

Preheat oven to 300°F (150°C). Place the pot over medium-high heat on the stove and bring the liquid to a gentle simmer. Do not vigorously boil — just heat until small bubbles appear around the edges.

Braise low and slow

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the pork is very tender and easily shredded with a fork, about 2.5 to 3 hours depending on chunk size. Check once halfway through and spoon some cooking liquid over the meat if the top looks dry.

Drain and reserve liquid

Remove the pot from the oven. Using tongs, transfer the pork pieces to a large rimmed baking sheet or bowl. Reserve about 1/2 to 1 cup of the braising liquid and discard bay leaves and garlic halves (or mince and mix back if desired).

Shred pork

Using two forks (or a stand mixer on low with the paddle), shred the pork into bite-size pieces. Mix in a few tablespoons of the reserved braising liquid to keep the meat moist; season to taste with additional salt if needed.

Crisp in oven (preferred)

Increase oven temperature to 425°F (220°C). Spread the shredded pork in an even layer on a rimmed baking sheet, drizzle 1–2 tablespoons of vegetable oil and dot with butter, and toss lightly to coat. Roast 12–20 minutes, stirring once halfway, until edges are deep golden-brown and crisp. For extra crispness, broil 1–2 minutes at the end while watching carefully.

Crisp on stovetop (alternative)

Or, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Working in batches, add shredded pork to the hot skillet in an even layer and press lightly. Cook without stirring 3–4 minutes until a crust forms, then flip and brown another 2–3 minutes. Return to a warm pan to combine batches.

Warm tortillas: wrap tortillas in a clean kitchen towel and warm in the oven at 350°F (175°C) for 8–10 minutes or heat briefly in a dry skillet until pliable.

Assemble tacos or plates: place a generous portion of crisped carnitas on warm tortillas or plates. Top with chopped onion, cilantro, a squeeze of lime, salsa, and avocado as desired. Serve immediately with remaining lime wedges and extra salsa on the side.

Storage: refrigerate cooled carnitas in an airtight container for up to 4 days. Re-crisp in a hot skillet or under a broiler before serving. Freeze for up to 3 months.