This pork carnitas recipe is pork shoulder simmered until it shreds, then crisped. It is not pulled pork in barbecue sauce.
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Pork Carnitas
- Total Time: 3 hours 20 minutes
- Yield: 8 servings 1x
Description
Pork Carnitas. From Olivia.
Ingredients
- 3 pounds (1.4kg) pork shoulder, cut in 2-inch chunks
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 orange, juiced
- 4 garlic cloves
- 1 onion, cut in wedges
- 1 cup (240ml) water
Instructions
- Heat the oven to 325°F (165°C). Toss the pork with salt, cumin, oregano, orange juice, garlic, and onion in a Dutch oven. Add the water.
- Cover and bake 2 1/2 to 3 hours, until the pork shreds.
- Shred the pork. Skim the fat and set a few spoons aside.
- Spread the pork on a sheet, drizzle the fat, and broil 4 to 6 minutes until the edges crisp.
Notes
Shoulder, not loin. Loin dries out before it shreds.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: Mexican
Cut
Chunks, not a whole roast, so the spice reaches the meat.
Liquid
A cup is enough. More liquid boils the pork instead of braising it.
Crisp
The broil is the carnitas part. Soft shredded pork is only halfway.
Fat
The fat from the pot is the frying medium. Do not pour it all away.
Nutrition (estimated)
About 390 calories per serving. Estimate only, not a lab test.
FAQ
Slow cooker?
Low for 8 hours with the same ingredients, then the broil step.
No orange?
A splash of vinegar is sharper and less sweet. Orange is the classic.
Ahead?
The braise keeps 4 days. Crisp it the day you serve it.
Serve with?
Corn tortillas, onion, and cilantro. Not a bun of barbecue sauce.