Carnitas 3 Ways
Elevate your next meal with "Carnitas 3 Ways," a versatile recipe that transforms melt-in-your-mouth pork shoulder into three delectable dishes—tacos, rice bowls, and sandwiches. The pork is slow-cooked in a flavorful blend of fresh orange and lime juice, chicken broth, aromatic garlic, and warming spices like cumin and oregano, then crisped to perfection in the oven. Whether stuffed into warm tortillas, layered over fluffy white rice, or piled onto crusty French bread rolls, these savory, citrus-infused carnitas offer endless possibilities for creative and satisfying dining. Perfect for weeknight dinners or meal prep, this recipe showcases the ultimate combination of bold flavors, customizable toppings, and easy-to-follow techniques, making it a must-try for any home cook.
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (boneless)
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Vegetable oil
- 1 cup Orange juice (freshly squeezed)
- 0.25 cup Lime juice (freshly squeezed)
- 1 cup Chicken broth
- 4 Garlic cloves (minced)
- 1 tsp Ground cumin
- 1 tsp Oregano (dried)
- 2 Bay leaves
- 1 Onion (sliced)
- 12 Tortillas (for tacos)
- 4 cups Cooked white rice (for bowls)
- 4 French bread rolls (for sandwiches)
- 1 bowl (optional) Toppings (cilantro, diced onion, avocado, salsa)
Instructions
Cut the pork shoulder into large chunks (about 3 inches) and season evenly with salt and black pepper.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork chunks on all sides until golden brown, about 3-4 minutes per side. Remove pork and set aside.
To the same pot, add the orange juice, lime juice, chicken broth, garlic, ground cumin, oregano, and bay leaves. Stir well to combine.
Add the sliced onion and the seared pork chunks back into the pot. Ensure the liquid covers most of the pork (add a little more broth or water if necessary).
Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Allow the pork to cook for 3-4 hours, turning occasionally, until the meat is tender and easily pulls apart.
Preheat your oven to 450°F (232°C).
Once the pork is cooked, remove it from the pot and shred it using two forks. Place the shredded pork on a baking sheet and drizzle a few spoonfuls of the cooking liquid over it.
Bake the shredded pork in the oven for 15 minutes, or until the edges are crispy.
Taco preparation: Heat up the tortillas in a skillet or directly on a flame. Fill each tortilla with carnitas and top with cilantro, diced onion, avocado, and salsa.
Bowl preparation: Serve a portion of cooked white rice in a bowl, top with carnitas, and add your choice of toppings.
Sandwich preparation: Toast the French bread rolls, fill each roll with carnitas, and add salsa or condiments of your choice.
Serve and enjoy your carnitas 3 ways!
Nutrition Facts
Calories |
8651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 438.9 g | 563% | |
| Saturated Fat | 142.1 g | 710% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 10860 mg | 472% | |
| Total Carbohydrate | 726.5 g | 264% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 55.9 g | ||
| Protein | 428.7 g | 857% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1012 mg | 78% | |
| Iron | 48.5 mg | 269% | |
| Potassium | 8074 mg | 172% | |
*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.
