Carnitas Authentic
Dive into the rich and authentic flavors of Mexico with this Carnitas Authentic recipe, a true celebration of tender, slow-cooked pork seasoned to perfection. Made with a succulent pork shoulder, freshly squeezed orange and lime juice, aromatic spices like cinnamon and cumin, and a touch of Mexican oregano, this traditional dish balances bold and zesty flavors in every bite. The meat is slow-simmered until melt-in-your-mouth tender, then crisped to golden perfection in pork lard for irresistible texture. Finished with a drizzle of its own reduced sauce, these carnitas are perfect for tacos, burritos, or as the star of any festive spread. Simple to prepare yet deeply flavorful, this recipe is a must-try for lovers of authentic Mexican cuisine.
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Recipe Information
Ingredients
- 4 lbs pork shoulder (also called pork butt)
- 1 tbsp salt
- 2 tsp black pepper
- 4 garlic cloves, minced
- 3 cups orange juice (freshly squeezed)
- 1 cup lime juice (freshly squeezed)
- 1 white onion, quartered
- 2 bay leaves
- 1 cinnamon stick
- 1 tbsp oregano (Mexican oregano preferred)
- 1 tsp ground cumin
- 2 tbsp pork lard (optional, for crisping)
- 2 cups water
Instructions
Cut the pork shoulder into 4-inch chunks. Leave any fat intact, as it will contribute to the flavor and texture.
Season the pork generously with salt and black pepper on all sides.
In a large, heavy-bottomed pot or Dutch oven, place the seasoned pork chunks in a single layer.
Add minced garlic, quartered onion, bay leaves, cinnamon stick, oregano, and ground cumin to the pot.
Pour in the orange juice, lime juice, and water. The liquid should just barely cover the meat.
Turn the heat to medium-high and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the pork simmer for about 3 hours, or until the meat is tender enough to pull apart easily with a fork.
Once tender, remove the pork chunks from the pot and set aside. Discard the bay leaves and cinnamon stick.
Increase the heat to medium-high and allow the remaining liquid in the pot to reduce until it becomes a thick, concentrated sauce. This will take about 15-20 minutes.
Shred the pork into bite-sized pieces using two forks.
Optional: For crispy edges, heat 2 tablespoons of pork lard in a large skillet over medium-high heat. Add shredded pork in batches and cook until the edges are golden and crispy.
Toss the crispy pork with the reduced sauce for added flavor.
Serve immediately with warm tortillas, avocado, salsa, and lime wedges, or use as a filling for tacos, burritos, or bowls.
Nutrition Facts
Calories |
5241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 391.1 g | 501% | |
| Saturated Fat | 137.5 g | 688% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1294 mg | 431% | |
| Sodium | 8298 mg | 361% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 67.8 g | ||
| Protein | 317.3 g | 635% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 6932 mg | 148% | |
*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.
