Pork Carnitas Recipe

Season and Sear

Pat pork chunks dry with paper towels. Combine 2 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tsp dried oregano; rub evenly over pork. Heat a heavy Dutch oven or ovenproof pot over medium-high heat. Add 2 tbs vegetable oil and brown pork in batches (2–3 minutes per side) until a deep golden crust forms; transfer browned pieces to a plate.

Braise

Lower heat to medium. Add smashed garlic cloves and bay leaves to the pot and sauté 30–60 seconds until fragrant. Return all pork to pot. Pour in 2 cups chicken broth (or water), the juice of 1 orange and 1 lime, and the reserved orange halves for extra flavor. The liquid should come about 1/3 to halfway up the meat; add up to 1/2 cup extra water if needed. Bring to a gentle simmer.

Slow Cook

Cover the pot and transfer to a 300°F (150°C) oven or keep on the stovetop at a low simmer. Cook until pork is fall-apart tender, 2.5 to 3 hours. Check once after 1.5 hours to ensure liquid remains and rotate pieces for even cooking.

Shred and Reduce

Remove pork to a large bowl and discard bay leaves and orange halves. Using two forks or hands (wear gloves if hot), shred the pork into bite-sized shreds, removing excess fat if desired. Reduce the braising liquid on the stovetop over medium-high heat for 8–12 minutes until slightly thickened and concentrated; skim fat as needed. Toss shredded pork with 2–3 tablespoons of the reduced cooking liquid to keep moist and flavorful.

Crisp the Carnitas (optional, recommended)

Heat oven broiler or a heavy skillet to medium-high. Spread shredded pork in an even layer on a rimmed baking sheet and drizzle 1–2 tbs of the reduced cooking liquid or a little oil. Broil 4–6 minutes until edges are browned and crisp, toss and broil another 3–5 minutes to get additional crispy bits. Alternatively, crisp in a skillet in 1–2 tbs oil, working in batches, until edges are caramelized. Keep warm.

While pork cooks, make quick pickled onions. In a small saucepan combine 1 cup white vinegar, 1 cup water, 1 tbs sugar and 1 tsp kosher salt. Bring to a simmer to dissolve sugar and salt, then remove from heat. Place thinly sliced red onion in a heatproof jar or bowl and pour the hot pickling liquid over the onion. Let cool to room temperature, then cover and chill at least 30 minutes (best 1–2 hours). These will keep refrigerated up to 2 weeks.

Make the salsa verde while pork is nearing completion. Preheat a dry skillet over medium-high heat. Cook tomatillos and peppers, turning occasionally, until blistered and softened, about 6–8 minutes; alternatively roast under a broiler on a sheet pan, turning, until charred in spots. Transfer tomatillos, peppers, 1 chopped white onion, and 2 garlic cloves to a blender. Add 1 cup packed cilantro leaves, 2 tbs fresh lime juice and 1 tsp kosher salt. Blend until smooth, adding up to 2 tbs water to reach desired consistency. Taste and adjust salt, lime or cilantro as needed. Chill or serve at room temperature.

Warm corn tortillas on a hot dry skillet or directly over a gas flame until pliable and slightly charred. Keep wrapped in a towel to stay warm.

Assemble tacos: place about 2–3 tbs (roughly 2–3 oz) of shredded, crisped carnitas on each tortilla. Top with a spoonful of pickled red onion, a drizzle or spoonful of verde sauce, a sprinkle of chopped cilantro and optional crumbled queso fresco. Serve immediately with lime wedges on the side.

Serve leftovers: store shredded pork and pickled onions separately in airtight containers. Re-crisp pork in a hot skillet or under the broiler before serving.