Carnitas Ramirez Recipe

Season the Pork

Rub the pork shoulder with salt, black pepper, cumin, and oregano evenly on all sides. Let it sit at room temperature for about 30 minutes to allow the flavors to penetrate.

Sear the Pork

In a large skillet or Dutch oven over medium-high heat, sear the pork shoulder on all sides until browned, about 4-5 minutes per side. Remove the pork and set it aside.

Sauté Aromatics

In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Add whole garlic cloves and sauté for another minute.

Add Liquids and Spices

Pour in the chicken broth and beer, scraping up any browned bits from the bottom of the pan. Stir in the bay leaves.

Combine and Simmer

Return the pork shoulder to the pot. Squeeze the juice of the orange and lime over the pork, then add the squeezed halves into the pot. Bring to a simmer, cover, and reduce heat to low. Cook for 3-4 hours until the pork is tender and shreds easily.

Shred the Pork

Once cooked, remove the pork from the pot and let it cool slightly. Shred the meat using two forks.

Crisp the Shredded Pork (Optional)

For added texture, spread the shredded pork on a baking sheet and broil in the oven for 5-10 minutes until crispy.

Assemble the Tacos

Serve the carnitas in warm tortillas, topped with fresh cilantro, diced onions, and lime wedges on the side.