My Carnitas
Transform your taco nights with "My Carnitas," a slow-cooked masterpiece bursting with bold, citrusy flavors and crispy edges that will have everyone reaching for seconds. This easy, foolproof recipe pairs tender chunks of seasoned pork shoulder—infused with the zesty brightness of fresh orange and lime juice, garlic, and a symphony of spices—with the irresistible texture of oven-broiled crispiness. Perfectly balanced with diced onion and savory bay leaves, every bite is juicy, aromatic, and deeply satisfying. Serve this versatile dish as the star of tacos, burritos, or rice bowls, and don’t forget a sprinkle of fresh cilantro for the finishing touch. Whether you’re cooking for a weeknight dinner or a festive gathering, these carnitas offer melt-in-your-mouth goodness that will quickly become a family favorite.
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (boneless, skinless)
- 2 tablespoons Olive oil
- 1 Orange (juiced)
- 1 Lime (juiced)
- 4 Garlic cloves (minced)
- 1 cup Chicken broth
- 2 teaspoons Ground cumin
- 2 teaspoons Dried oregano
- 2 teaspoons Salt
- 1 teaspoons Black pepper
- 2 Bay leaves
- 1 Yellow onion (diced)
- 0.25 cup Cilantro (chopped, for garnish)
Instructions
Trim any excess fat from the pork shoulder and cut it into large chunks, about 2 inches each.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork chunks on all sides until golden brown, about 2 minutes per side. Transfer the browned pork to a slow cooker.
In a small bowl, combine orange juice, lime juice, minced garlic, chicken broth, ground cumin, dried oregano, salt, and black pepper. Stir well and pour the mixture over the pork in the slow cooker.
Add the bay leaves and diced onion to the slow cooker. Stir gently to combine all the ingredients.
Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the pork is tender and easily shreds with a fork.
Preheat your oven to the broil setting. Line a baking sheet with aluminum foil.
Using tongs or a slotted spoon, transfer the cooked pork to the prepared baking sheet, discarding the bay leaves. Shred the pork into bite-sized pieces using two forks.
Ladle about 1/2 cup of the cooking liquid from the slow cooker over the shredded pork to keep it moist and flavorful. Spread the pork evenly on the baking sheet.
Broil the pork in the oven for 5-7 minutes, or until the edges become crispy. Keep a close eye to prevent burning.
Remove the carnitas from the oven and serve immediately. Garnish with freshly chopped cilantro and enjoy in tacos, burritos, or as a main dish alongside rice and beans.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 4.6 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 846 mg | 18% | |
*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.
