Pork Carnitas Recipe

Season and marinate

Pat the pork shoulder pieces dry with paper towels. In a large bowl, combine kosher salt, black pepper, cumin, oregano, minced garlic, orange juice, lime juice and minced chipotle (if using). Add the pork to the bowl and rub the marinade into each piece so it's evenly coated. Cover and refrigerate for at least 1 hour, ideally 4–6 hours or overnight for best flavor.

Assemble for braising

Remove the marinated pork from the refrigerator and let it come closer to room temperature for 20–30 minutes. Transfer the pork and any accumulated marinade to a large Dutch oven or heavy, oven-safe pot. Add the quartered yellow onion, bay leaves, and chicken broth (or water). The liquid should come up about 1/3 of the way up the meat; add a little more broth or water if needed. Nestle the ingredients so they are evenly distributed.

Braise

Preheat the oven to 300°F (150°C). Bring the pot to a gentle simmer on the stovetop over medium heat, then cover with a tight-fitting lid and transfer to the oven. Cook undisturbed for 2.5 to 3 hours, or until the pork is fork-tender and shreds easily. Check once around 2 hours to ensure there’s still some liquid; if it is drying out, add 1/2 cup more warm water or broth.

Reduce liquid (optional)

When the pork is done, remove the pot from the oven. Carefully transfer the pork to a rimmed baking sheet or large bowl using tongs, reserving the cooking liquid. If you prefer a slightly caramelized finish, spoon some of the cooking liquid into a small saucepan and simmer over medium heat until thickened into a glaze (about 8–10 minutes) to spoon over the shredded meat.

Shred the pork

Using two forks or your hands (wear gloves), shred the pork into bite-sized pieces, discarding any large pieces of excess fat or bay leaves. Toss the shredded pork with a few tablespoons of the reserved cooking liquid or the reduced glaze to keep it moist and flavorful.

Crisp the carnitas

Preheat the broiler to high (or heat a large skillet over medium-high). Spread the shredded pork in an even layer on a rimmed baking sheet and drizzle with 1–2 tablespoons of vegetable oil or lard. Toss lightly so the pork is coated. Broil the pork 4–6 inches from the heat for 4–7 minutes until the edges begin to brown and crisp, then remove and toss/flip the meat so other pieces can crisp—repeat as needed for a mix of tender and crisp pieces. Alternatively, heat the oil in a skillet and fry the shredded pork in batches until edges are crisped, about 3–5 minutes per batch.

Finish and season

Once crisped to your liking, transfer the carnitas to a serving dish and season with coarse sea salt to taste. Toss with chopped cilantro and chopped white onion, or reserve them for topping.

Assemble tacos

Warm the tortillas in a dry skillet or wrapped in a towel in the oven. Fill each tortilla with 2–3 oz (about 1/4 cup) of carnitas, top with chopped onion, cilantro, a squeeze of lime, and salsa. Serve immediately with extra lime wedges and remaining salsa on the side.