Carnitas Recipe

Prepare and Season Pork

Pat the pork shoulder pieces dry with paper towels. Rub kosher salt, black pepper, ground cumin, and dried oregano all over the meat, making sure seasoning gets into crevices.

Combine Marinade Ingredients

In a bowl or measuring cup, combine the orange juice, lime juice, smashed garlic cloves, and quartered onion. This will be the acid-and-aromatic component that flavors the pork during braising.

Sear Pork (optional but recommended)

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon of oil if your pork is very lean; otherwise the pork will render fat. Sear the pork pieces in batches, 2–3 minutes per side, until browned. Remove and set aside.

Deglaze and Add Liquids

Lower heat to medium. Pour the orange-lime-garlic-onion mixture into the pot to deglaze, scraping up browned bits with a wooden spoon. Add the seared pork back to the pot, nestle the bay leaves among the pieces, then pour in the chicken or pork stock and 1 cup water. The liquid should come about halfway up the meat — do not cover completely. Bring to a gentle simmer.

Braise Until Tender

Cover the pot with a lid slightly ajar (to allow some steam to escape) and reduce heat to low. Simmer gently for 2 to 2 1/2 hours, or until the pork is fork-tender and easily shreds. Check every 30 minutes and spoon some cooking liquid over the meat to keep it moist. If liquid reduces too quickly, add a little hot water.

Cool Slightly and Shred

Remove pork to a cutting board or large bowl. Let cool a few minutes, then shred the meat with two forks, discarding any large pieces of fat and the bay leaves. Reserve the braising liquid.

Concentrate the Cooking Liquid (optional)

If you want extra moistness and flavor, strain the braising liquid into a saucepan and simmer until slightly reduced (about 5–10 minutes). Spoon a few tablespoons over the shredded pork to keep it flavorful.

Crisp the Carnitas

Preheat oven broiler or heat a large skillet over medium-high. For skillet method: add 1–2 tablespoons vegetable oil, spread shredded pork into an even layer, and press gently. Let cook undisturbed 3–5 minutes until the bottom is crisp and brown, then flip sections to crisp more. For broiler method: spread shredded pork on a rimmed baking sheet, drizzle with a little of the reserved fat or oil, and broil 3–6 minutes until edges are crisp and slightly charred. Toss and broil another 2–3 minutes for evenly crisped pieces. Crisping should create a mix of tender interior and crunchy edges.

Warm tortillas on a dry skillet or directly over a gas flame until pliable. Fill each tortilla with several tablespoons of carnitas. Top with chopped onion, cilantro, a squeeze of lime, and salsa to taste.

Leftovers: store shredded pork and reserved liquid separately in airtight containers in the refrigerator for up to 4 days. Reheat in a skillet with a splash of reserved liquid to keep moist, then crisp briefly before serving.