Carnitas Recipe

Name: Mariachis de Jaliscos Carnitas Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs pork shoulder (boneless), cut into 3–4 inch cubes; 2 tbs kosher salt; 1 tsp black pepper, freshly ground; 1 tsp dried oregano (Mexican if available); 1 tsp ground cumin; 6 cloves garlic cloves, minced; 1 cup orange juice, freshly squeezed; 3 tbs fresh lime juice (about 2 limes); 2 pieces bay leaves; 2 cups low-sodium chicken broth or water; 1 large yellow onion, sliced into thick rings; 2 sprigs fresh thyme sprigs (or 1/2 tsp dried thyme); 1 tsp chipotle in adobo (optional, chopped); 2 tbs neutral oil (vegetable or canola); 1 tsp coarse sea salt; 12 pieces corn or flour tortillas, warmed; 1 cup fresh cilantro, chopped; 1 small white onion, finely diced; 4 pieces lime wedges, for serving; 1 cup pickled red onions or salsa verde (optional)

Inspired by Mariachis de Jalisco

Time3h

Serves6

Make Carnitas Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork and Marinade

3 lbs pork shoulder (boneless), cut into 3–4 inch cubes

2 tbs kosher salt

1 tsp Black pepper, freshly ground

1 tsp dried oregano (Mexican if available)

1 tsp Ground cumin

6 cloves Garlic cloves, minced

1 cup orange juice, freshly squeezed

3 tbs fresh lime juice (about 2 limes)

2 pieces bay leaves

Cooking Liquid & Aromatics

2 cups low-sodium chicken broth or water

1 large yellow onion, sliced into thick rings

2 sprigs fresh thyme sprigs (or 1/2 tsp dried thyme)

1 tsp chipotle in adobo (optional, chopped)

Finishing / Serving

2 tbs neutral oil (vegetable or canola)

1 tsp coarse sea salt

12 pieces corn or flour tortillas, warmed

1 cup Fresh cilantro, chopped

1 small white onion, finely diced

4 pieces lime wedges, for serving

1 cup pickled red onions or salsa verde (optional)

Method

Pork and Marinade

Season and Marinate

Pat the pork shoulder cubes dry with paper towels. In a large bowl, combine kosher salt, black pepper, dried oregano, ground cumin and minced garlic. Add pork and rub the spice mixture all over so pieces are evenly coated. Pour in the orange juice and lime juice, add the bay leaves, and toss to combine. Cover and refrigerate for at least 1 hour, preferably 4 hours or up to overnight to let flavors penetrate.

Cooking Liquid & Aromatics

Assemble for Braising

Remove pork from refrigerator and let sit 20 minutes at room temperature. Place a 6–7 quart Dutch oven or heavy ovenproof pot over medium-high heat and add 1 tablespoon neutral oil. Sear pork pieces in batches, avoiding crowding, until browned on all sides (about 3–4 minutes per side). Transfer seared pork to a plate and repeat until all pieces are seared. Reduce heat to medium and add remaining 1 tablespoon oil if needed. Add sliced yellow onion to the pot and cook 3–4 minutes until softened and beginning to brown. Return all pork to the pot.

Add Liquids and Simmer

Pour in chicken broth (or water) and the reserved marinade (orange-lime juices and any juices released). Add fresh thyme sprigs and the optional chopped chipotle in adobo if using. Bring to a simmer, scraping up browned bits from the bottom of the pot. The liquid should come about halfway up the sides of the pork — if necessary add an additional 1/2 cup water or broth. Cover the pot with a tight-fitting lid and reduce heat to low so the liquid is barely simmering.

Braise Until Tender

Cook on the stovetop at a low simmer for 2 to 2 1/2 hours, turning pork pieces once halfway through, until the meat is fork-tender and shreds easily. Alternatively, transfer the covered pot to a preheated oven at 325°F (160°C) and braise for the same amount of time. Remove pot from heat and let sit, covered, 10 minutes to settle.

Finishing / Serving

Shred and Crisp

Using tongs, transfer pork to a large rimmed baking sheet, reserving the braising liquid in the pot. Shred the pork with two forks or your hands (use gloves if hot). Skim and spoon off excess fat from the reserved braising liquid; keep about 1/4 cup of the liquid to moisten if needed. Spread shredded pork out in an even layer on the baking sheet. Sprinkle with coarse sea salt. Place under a preheated broiler 4–6 inches from the heat or in a 450°F (230°C) oven and crisp for 6–10 minutes until edges are browned and slightly caramelized. Stir or flip the pork halfway through to get some pieces crisped and some tender. Remove from oven.

Pan-Crisp Option

Alternatively, heat a large skillet over medium-high heat with 1 tablespoon oil. Add shredded pork in batches and let it sear undisturbed until crisp on the bottom (2–3 minutes), toss and crisp another 1–2 minutes. Add a splash of reserved braising liquid if pieces are dry.

Assemble Tacos and Serve

Warm tortillas. Build tacos with a portion of carnitas, top with diced white onion, chopped cilantro and a squeeze of fresh lime. Offer pickled red onions or salsa verde on the side. Serve immediately so crisped edges remain crunchy.