Crispy Carnitas
Transform your mealtime into a bold fiesta with this Crispy Carnitas recipe—perfectly seasoned pork shoulder that’s slow-cooked until tender, then seared to golden, crispy perfection. Infused with vibrant flavors from orange juice, garlic, and smoked paprika, these carnitas strike the perfect balance between juicy and crunchy. Whether you serve them in soft flour or corn tortillas, or simply pile them onto a plate with your favorite toppings like salsa, guacamole, and fresh cilantro, this dish promises to be a crowd-pleaser. It’s an easy yet impressive recipe for taco nights, weekend family gatherings, or meal prep, boasting restaurant-quality results from the comfort of your kitchen. Slow-cooker and Dutch oven instructions included for ultimate versatility!
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (boneless)
- 1 tablespoon Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 2 pieces Bay leaves
- 1 whole Orange
- 6 pieces Garlic cloves
- 2 cups Chicken broth
- 2 tablespoons Lard or vegetable oil
- 10 pieces Flour tortillas or corn tortillas (optional, for serving)
- to taste Salsa, guacamole, lime wedges, and chopped cilantro (optional toppings)
Instructions
Cut the pork shoulder into large chunks, about 3-4 inches each, and place them in a large Dutch oven or slow cooker.
Season the pork chunks with kosher salt, black pepper, ground cumin, dried oregano, and smoked paprika. Toss to coat evenly.
Peel and lightly crush the garlic cloves and add them to the pot or slow cooker.
Slice the orange in half, squeeze the juice over the pork, and add the orange halves into the pot. These will enhance the flavor as they cook.
Add the bay leaves and pour in the chicken broth. The liquid should partially submerge the pork pieces but not fully cover them.
If using a Dutch oven, cover the pot with a tight-fitting lid and place it in a preheated oven at 300°F (150°C) for 2.5 hours, or until the pork is fork-tender. For a slow cooker, cook on low for 6-8 hours or on high for 4-5 hours.
Once the pork is done, remove the meat from the pot and shred it using two forks. Remove and discard any large chunks of fat and the bay leaves, and reserve about 1 cup of the cooking liquid.
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat and add the lard (or vegetable oil).
Working in batches, add the shredded pork to the hot skillet, pressing it down gently to create a crispy layer. Drizzle a few tablespoons of the reserved cooking liquid over the pork as it crisps for extra flavor.
Flip and crisp the other side until golden brown and crispy, about 4-5 minutes per batch.
Serve the crispy carnitas in warm flour or corn tortillas with your choice of toppings like salsa, guacamole, lime wedges, and chopped cilantro.
Nutrition Facts
Calories |
6445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 431.3 g | 553% | |
| Saturated Fat | 147.8 g | 739% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1296 mg | 432% | |
| Sodium | 7059 mg | 307% | |
| Total Carbohydrate | 280.5 g | 102% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 24.4 g | ||
| Protein | 377.1 g | 754% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 867 mg | 67% | |
| Iron | 40.1 mg | 223% | |
| Potassium | 6310 mg | 134% | |
*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.
