Orange Pork Carnitas
Infused with vibrant citrus and smoky spices, Orange Pork Carnitas is a melt-in-your-mouth dish that combines slow-cooked tenderness with a bold pop of flavor. This recipe stars juicy pork shoulder, braised low and slow in a tantalizing blend of freshly squeezed orange juice, zesty orange peel, and aromatic spices like cumin, smoked paprika, and oregano. After hours of oven simmering, the pork is shredded to perfection and optionally crisped under the broiler for that irresistibly golden caramelization. Served with fresh lime wedges, a sprinkle of chopped cilantro, and your choice of tortillas or sides, this dish is perfect for tacos, burrito bowls, or a flavorful standalone meal. Whether you’re hosting a dinner party or looking for an easy meal-prep option, these vibrant, citrusy carnitas will delight your taste buds and leave your guests coming back for seconds.
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Recipe Information
Ingredients
- 4 lbs pork shoulder (boneless)
- 1 cup orange juice (freshly squeezed)
- 1 tablespoon orange zest
- 1 onion (large, diced)
- 4 garlic cloves (minced)
- 1 cup chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 limes (for garnish)
- 0.25 cup cilantro (chopped, for garnish)
Instructions
Trim any excessive fat from the pork shoulder and cut it into large, uniform chunks (around 3-4 inches).
In a large bowl, combine the pork chunks with oregano, cumin, smoked paprika, salt, and black pepper. Toss to evenly coat the pork.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork chunks in batches until browned on all sides, about 2-3 minutes per side. Remove the seared pork and set aside.
Lower the heat to medium. In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Deglaze the pot with the orange juice, scraping up any browned bits stuck to the bottom. Stir in the orange zest and chicken broth.
Return the seared pork and any accumulated juices to the pot. Toss in the bay leaves and gently stir to combine.
Bring the mixture to a simmer, then cover the pot with a lid and transfer it to a preheated oven at 300°F (150°C). Cook for 3-4 hours, or until the pork is tender and easily shredded with a fork.
Once cooked, remove the pot from the oven and transfer the pork to a baking sheet. Shred the pork using two forks, discarding any large pieces of fat.
Pour the remaining cooking liquid from the pot through a strainer and skim off excess fat. Reserve about 1/2 cup of the liquid to drizzle over the shredded pork.
Optional: To crisp the pork, spread it evenly on the baking sheet and broil in the oven for 5-8 minutes, tossing halfway through. Drizzle with reserved cooking liquid after broiling.
Serve the orange pork carnitas warm with lime wedges, chopped cilantro, and your favorite sides or tortillas!
Nutrition Facts
Calories |
5045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.4 g | 504% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6394 mg | 278% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 28.2 g | ||
| Protein | 336.6 g | 673% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 410 mg | 32% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 6241 mg | 133% | |
*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.
