Carnitas Caseras Home Cooked Carnitas
Experience the bold, authentic flavors of Mexico with this Carnitas Caseras (Home Cooked Carnitas) recipe—a slow-cooked masterpiece that delivers tender, juicy pork with irresistible crispy edges. Built on a foundation of well-seasoned pork shoulder, this dish is infused with a vibrant medley of orange and lime juices, garlic, and spices like cumin and oregano, simmered to perfection in a Dutch oven. The final touch? A quick fry in its own rendered fat for that signature golden caramelization. Perfect for tacos, burritos, or simply served with warm tortillas and fresh toppings, this recipe is a must-try for anyone craving restaurant-quality carnitas from the comfort of home. With just 15 minutes of prep and a few hours of hands-off cooking, this crowd-pleasing favorite is as easy as it is flavorful.
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Recipe Information
Ingredients
- 3 lbs Pork shoulder (boneless, cut into 2-inch chunks)
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tsp Ground cumin
- 1 tsp Dried oregano
- 4 cloves Garlic cloves (peeled and smashed)
- 1 leaf Bay leaf
- 1 cup Orange juice
- 1 cup Lime juice
- 1 cup Chicken broth
- 2 tbsp Vegetable oil
Instructions
Trim any excess fat from the pork shoulder and cut it into 2-inch chunks. Place the pork in a large Dutch oven or heavy-bottomed pot.
Season the pork with salt, black pepper, ground cumin, and oregano. Add the smashed garlic cloves and bay leaf to the pot.
Pour in the orange juice, lime juice, and chicken broth. The liquid should just barely cover the pork—if needed, add more broth or water.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot with a lid.
Simmer the pork gently for about 2 to 2.5 hours, or until the pork is tender and easily shred apart with a fork.
Once tender, remove the lid and increase the heat to medium-high. Continue simmering the pork, allowing the liquid to reduce while occasionally turning the pieces to prevent sticking. This should take about 20-30 minutes.
When the liquid is almost completely evaporated, add the vegetable oil to the pot. Fry the pork in its rendered fat, turning occasionally, until the edges are golden and slightly crispy (about 10-15 minutes).
Serve the carnitas hot with warm tortillas, freshly chopped cilantro, diced onions, lime wedges, and your favorite salsa.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 4.3 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 804 mg | 17% | |
*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.
