Caramelized Carnitas
Elevate your taco night with these irresistibly crispy and flavor-packed Caramelized Carnitas. Tender chunks of pork shoulder are slow-simmered in a zesty blend of fresh orange and lime juices, garlic, and aromatic spices like cumin and oregano, infusing every bite with bold, citrusy warmth. As the cooking liquid reduces, the pork caramelizes in its own rendered fat, creating golden, crispy edges that are the hallmark of this Mexican-inspired classic. Perfect for tacos, burritos, rice bowls, or nachos, these carnitas are as versatile as they are delicious. With just 20 minutes of prep and melt-in-your-mouth texture, this recipe is sure to become a go-to crowd-pleaser for weeknight dinners or festive gatherings.
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (boneless, trimmed)
- 0.5 cups Orange juice (freshly squeezed)
- 2 tablespoons Lime juice (freshly squeezed)
- 4 cloves Garlic (minced)
- 2 teaspoons Ground cumin
- 1 teaspoons Dried oregano
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 Bay leaves
- 2 tablespoons Vegetable oil
- 2 cups Water
Instructions
Cut the pork shoulder into large chunks, about 2-3 inches each. Trim any excess fat as needed.
In a large Dutch oven or heavy-bottomed pot, combine the pork chunks, orange juice, lime juice, minced garlic, cumin, oregano, salt, pepper, bay leaves, and vegetable oil.
Add the water to the pot, ensuring the pork is just barely submerged in liquid. Stir the mixture to distribute the spices evenly.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a simmer, cover, and cook for about 2 hours, or until the pork is tender and easily shredded.
Remove the lid and continue cooking over medium heat for about 30 minutes, allowing most of the liquid to evaporate. Stir occasionally to prevent sticking.
Once the liquid has mostly reduced, allow the remaining oil in the pot to fry the pork. Increase the heat to medium-high and caramelize the pork until golden and crispy on the edges. Stir often to ensure even browning.
Remove the pot from heat and discard the bay leaves. Shred the pork further with two forks if desired.
Serve the caramelized carnitas hot in tacos, burritos, rice bowls, or with your favorite sides.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 476 mg | 21% | |
| Total Carbohydrate | 3.7 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 1.7 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 682 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
