Pork Carnitas Recipe

Season and Marinate

Pat the pork chunks 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 until evenly coated. Pour the freshly squeezed orange juice and lime juice over the pork, add the bay leaves, then cover and refrigerate for at least 1 hour or up to overnight to let flavors penetrate.

Brown the Pork

When ready to cook, remove pork from the refrigerator and allow to sit 20–30 minutes to come toward room temperature. Heat the olive oil or lard in a heavy Dutch oven or ovenproof pot over medium-high heat. Working in batches if needed, sear the pork pieces on all sides until browned, about 3–4 minutes per side. Transfer browned pieces to a plate.

Sauté Aromatics

Reduce heat to medium. Add the halved and sliced onion and optional halved jalapeño to the pot and sauté until softened and translucent, about 4–5 minutes, scraping up brown bits from the bottom of the pot.

Add Liquid and Braise

Return all pork to the pot. Pour in the chicken or pork stock and any accumulated juices from the marinating bowl. Add remaining orange-lime marinade (if reserved) and nestle the bay leaves among the meat. The liquid should come up about 1/3 to 1/2 up the sides of the meat — do not fully submerge. Bring to a gentle simmer on the stovetop, then cover and transfer to a preheated oven at 300°F (150°C). Braise until the pork is very tender and easily shredded with a fork, 2 to 2.5 hours.

Check and Finish Braising

Check once halfway through; if the liquid level is getting too low, add up to 1/2 cup more stock or water. When pork is done it should be fork-tender and pull apart easily.

Shred the Pork

Remove the pot from oven. Transfer pork pieces to a baking sheet or large bowl and let cool slightly. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding bay leaves. Reserve about 1/2 cup of the braising liquid (fat and juices) to return to the shredded meat for moisture and flavor.

Crisp the Carnitas (Stovetop or Oven)

Option A — Stovetop: Heat a large skillet over medium-high heat and add 1–2 tbs of the reserved braising fat/juice or a little oil. Add a portion of shredded pork in a single layer and press slightly. Cook without moving until edges brown and crisp, about 4–6 minutes, then flip and crisp the other side for another 3–4 minutes. Repeat with remaining pork. Option B — Oven Broil: Spread shredded pork in an even layer on a rimmed baking sheet, drizzle with some reserved braising juices, and broil on high 4–6 inches from the element for 4–7 minutes, checking and stirring once, until edges are browned and crisped. Return any crisped bits to the rest of the meat and mix.

Warm Tortillas and Assemble

Warm tortillas in a dry skillet or wrapped in foil in a low oven. To assemble tacos: place 1–2 tbs of shredded, crisped carnitas on each tortilla, top with chopped cilantro, pickled or sliced onion, and a squeeze of lime. Season with additional salt to taste.

Serve

Serve immediately with remaining lime wedges and extra cilantro on the side. Leftovers keep well refrigerated up to 4 days and can be reheated and crisped as above.