Classic Pork Carnitas

★ 3.9 · Advanced

Pork shoulder simmered low and slow in its own fat with orange, garlic, and warm spices until meltingly tender, then broiled until the edges turn irresistibly crisp and caramelized.

20 minPrep Time

195 minCook Time

215 minTotal Time

8 servings (about 5 cups shredded pork)Yield

Why You'll Love This

Crispy-edged, fall-apart tender pork with bright citrus notes
A generous batch that freezes well for future taco nights
The two-step braise-then-broil method nails restaurant-style texture at home

Ingredients

4 lbboneless pork shoulder, cut into 3-inch chunks
1 tbspkosher salt
1 tspblack pepper
1 tbspground cumin
2 tspdried oregano
1white onion, quartered
8 clovesgarlic, smashed
2bay leaves
1orange, halved
1lime, halved
1/2 cuplard or vegetable oil
1.5 cupswater
24corn tortillas (6-inch), warmed, for serving
1/2 cupwhite onion, finely diced, for serving
1/2 cupfresh cilantro, chopped, for serving
2limes, cut into wedges, for serving

Nutrition (estimated per serving)

470Calories

34gProtein

26gFat

26gCarbs

3gFiber

640mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Preheat the oven to 300 F.
In a large Dutch oven, toss the pork chunks with the salt, pepper, cumin, and oregano until evenly coated.
Add the quartered onion, smashed garlic, and bay leaves to the pot.
Squeeze the juice of the orange and lime halves over the pork, then drop the squeezed halves right into the pot.
Add the lard and water to the pot; the liquid should come about halfway up the pork.
Bring to a simmer on the stovetop over medium-high heat, then cover and transfer to the oven.
Braise for 2.5 to 3 hours, until the pork is completely fork-tender and shreds with almost no resistance.
Remove the pot from the oven and increase the oven temperature to broil.
Discard the bay leaves and citrus halves, then transfer the pork to a large bowl using a slotted spoon, reserving the cooking liquid in the pot.
Shred the pork into large, rustic chunks using two forks (do not shred too finely, or it will dry out under the broiler).
Spread the shredded pork in a single layer on a rimmed baking sheet and ladle about 1/2 cup of the reserved cooking liquid over it to keep it moist.
Broil 5 to 6 inches from the heat for 5 to 8 minutes, watching closely and turning the pork once, until the edges are deeply browned and crisped in spots.
Pile the crisped carnitas into warm tortillas and top with diced onion and cilantro.
Serve with lime wedges for squeezing over the top.

Tips

Broiling the shredded pork after braising (rather than skipping straight to serving) is what gives real carnitas their signature crispy, caramelized edges.
Ladle a little cooking liquid back over the pork before broiling so the edges crisp instead of drying out completely.