Kitchen Kouture Carnitas
Elevate taco night with the luxurious flavors of Kitchen Kouture Carnitas, a recipe that combines fall-apart tender pork with bold, citrusy undertones and an irresistible crispy finish. Perfectly seasoned with a blend of paprika, cumin, and oregano, these carnitas are slow-cooked to perfection in a savory mixture of freshly squeezed orange and lime juice, garlic, and chicken broth, ensuring each bite bursts with rich, zesty flavor. After slow braising, the pork is shredded and crisped in the oven for the ultimate combination of juicy and caramelized textures. Serve these versatile carnitas in warm tortillas with your favorite toppings, or incorporate them into salads, rice bowls, or nachos for an unforgettable meal. Indulge in this easy-to-follow recipe for crowd-pleasing results that scream gourmet comfort food!
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (boneless or bone-in)
- 2 tsp Salt
- 1 tsp Ground black pepper
- 2 tsp Ground cumin
- 1.5 tsp Dried oregano
- 1 tsp Paprika
- 4 Garlic cloves (minced)
- 0.5 cup Orange juice (freshly squeezed)
- 0.25 cup Lime juice (freshly squeezed)
- 1 cup Chicken broth
- 2 Bay leaves
- 2 tbsp Olive oil
- 1 White onion (diced)
Instructions
Cut the pork shoulder into large chunks (roughly 3–4 inches) and pat them dry with paper towels.
In a small bowl, mix together the salt, pepper, cumin, oregano, and paprika. Rub the spice mixture evenly over the pork chunks.
Heat the 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. This should take about 8–10 minutes.
Remove the browned pork and set it aside on a plate. In the same pot, add the diced onion and minced garlic, cooking until fragrant and slightly softened, about 2–3 minutes.
Deglaze the pot with the orange juice, scraping up any browned bits from the bottom.
Return the pork to the pot and add the lime juice, chicken broth, and bay leaves. The liquid should come about halfway up the pork.
Bring the pot to a simmer over medium heat, then reduce the heat to low. Cover the pot and let the pork cook for about 3 hours, or until it is fork-tender and easily shredded.
Preheat your oven to 425°F (220°C).
Remove the pork from the pot and shred it using two forks. Spread the shredded pork in an even layer on a baking sheet.
Drizzle a few spoonfuls of the cooking liquid over the pork to keep it moist and flavorful. Bake in the oven for 15–20 minutes, or until the edges of the pork become crispy.
Serve hot with your favorite tortillas, toppings, and sides such as lime wedges, chopped cilantro, salsa, or guacamole. Enjoy!
Nutrition Facts
Calories |
4912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.6 g | 503% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6565 mg | 285% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.1 g | ||
| Protein | 333.6 g | 667% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 5556 mg | 118% | |
*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.
