Carnitas a La Whole Foods
Indulge in the rich, authentic flavors of "Carnitas a La Whole Foods," a slow-cooked masterpiece that combines tender, juicy pork with vibrant citrus and aromatic spices. This recipe begins with perfectly seared pork shoulder, simmered in a flavorful blend of orange and lime juices, chicken broth, and warm spices like cumin, oregano, and cinnamon. The magic happens in the final step, where the shredded pork is roasted to golden, crispy perfection for an irresistible caramelized texture. With minimal preparation and a hands-off cook time, this dish is perfect for meal prep or a festive gathering. Serve these crispy carnitas in tacos, burritos, or rice bowls, and elevate them with fresh garnishes like cilantro and lime. Easy to make yet packed with flavor, this recipe is your new go-to for authentic Mexican-inspired comfort food.
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (boneless, trimmed of excess fat)
- 2 tsp Kosher salt
- 1 tsp Ground black pepper
- 1 tbsp Olive oil
- 1 medium Orange (juiced)
- 2 medium Lime (juiced)
- 4 cloves Garlic cloves (minced)
- 1 large Yellow onion (sliced)
- 1.5 tsp Ground cumin
- 1 tsp Dried oregano
- 1 cup Chicken broth
- 2 Bay leaves
- 1 Cinnamon stick
Instructions
Cut the pork shoulder into large chunks, roughly 3 inches each, and season them evenly with kosher salt and black pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork chunks on all sides until browned, working in batches if necessary. Remove the pork and set aside.
Reduce the heat to medium and add the minced garlic, sliced onion, ground cumin, and dried oregano to the pot. Sauté for 2-3 minutes until fragrant.
Deglaze the pot by adding the juice of the orange and limes, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Return the pork to the pot and add the chicken broth, bay leaves, and cinnamon stick. The liquid should cover about half of the pork. If needed, add a bit of water to achieve this level.
Bring the mixture to a simmer, then cover the pot with a tight-fitting lid and lower the heat to maintain a gentle simmer. Cook for 2.5 hours, turning the pork occasionally, until it is tender and shreds easily with a fork.
Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil.
Using tongs, transfer the cooked pork to the baking sheet. Shred the pork lightly with two forks, leaving some larger chunks for texture.
Drizzle about 1/2 cup of the cooking liquid from the pot over the shredded pork. Spread the pork evenly across the baking sheet.
Place the baking sheet in the oven and roast for 20-25 minutes, stirring halfway through, until the edges of the pork become golden and crispy.
Serve the carnitas immediately with your favorite tortilla, rice bowl, or salad accompaniments. Garnish with fresh cilantro, diced onions, and a squeeze of lime if desired.
Nutrition Facts
Calories |
4921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.5 g | 439% | |
| Saturated Fat | 120.2 g | 601% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 2936 mg | 128% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 28.8 g | ||
| Protein | 408.3 g | 817% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 378 mg | 29% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 7180 mg | 153% | |
*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.
