Carnitas Recipe
Slow cooked pulled pork with golden crispy ends.
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Ingredients
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Pork & Marinade
Aromatics & Finish
Method
Pork & Marinade
- 1
Season and build flavor
Pat the pork shoulder dry with paper towels. Rub the pork all over with 1 tablespoon of the kosher salt, the black pepper, oregano, and cumin. Rub the minced garlic into the meat, making sure it gets into crevices.
- 2
Combine liquids
In a bowl, mix the orange juice, lime juice, and chicken broth (or water). Place the seasoned pork pieces in a large Dutch oven or heavy ovenproof pot. Pour the citrus-broth mixture over the pork. Add the bay leaves and the reserved orange peel strips. Tuck the quartered onion into the pot alongside the meat.
- 3
Slow cook
Cover the pot with a tight-fitting lid. Bring to a gentle simmer over medium heat on the stove (about 10–12 minutes). Once simmering, transfer the pot to a preheated oven at 300°F (150°C). Cook until the pork is very tender and pulls apart easily, about 2.5–3.5 hours depending on piece size. Check at 2 hours: the liquid should be at a low simmer; add up to 1/2 cup extra broth or water if it is getting too low.
- 4
Shred and reduce cooking liquid
Remove the pot from the oven. Transfer the pork pieces to a large rimmed baking sheet or bowl, reserving the cooking liquid. Use two forks (or meat claws) to shred the pork into bite-sized pieces, discarding bay leaves and orange peel. Skim off and reserve any large pools of fat from the cooking liquid. Place the shredded pork back into the pot or a wide bowl and spoon some of the warm cooking liquid over the meat (about 1/2 to 3/4 cup) to keep it moist and flavorful. Taste and add the remaining 1 tablespoon kosher salt if needed, adjusting seasoning.
Crisping & Finish
- 5
Preheat for crisping
Increase oven temperature to 425°F (220°C) or preheat a broiler. If using a stovetop method, heat a wide skillet over medium-high heat.
- 6
Crisp in oven
Spread the shredded pork in an even layer on a rimmed baking sheet. Drizzle or brush about 1 to 2 tablespoons of the reserved fat or vegetable oil evenly over the top. Transfer to the hot oven and roast for 12–20 minutes until the edges and top pieces are deeply browned and crisp, tossing once halfway through to get golden edges on many pieces. Watch carefully to prevent burning.
- 7
Or crisp in skillet
Alternatively, heat 1–2 tablespoons vegetable oil in a large cast-iron or heavy skillet until shimmering. Add portions of shredded pork in a single layer and press lightly. Let cook undisturbed 3–5 minutes until a deep brown crust forms, then flip or stir and crisp additional 2–4 minutes. Work in batches to avoid steaming.
- 8
Finish and serve
Transfer the crisped carnitas to a serving platter. Sprinkle with chopped cilantro if using and serve with lime wedges and warm tortillas. Offer additional toppings such as diced onion, salsa, or pickled jalapeños as desired.