Pork Carnitas
Transform your weeknight dinner with these irresistible pork carnitas! This authentic Mexican dish features tender, slow-cooked pork shoulder infused with a vibrant blend of citrusy orange and lime juices, savory garlic, and a touch of warm spices like cumin and cinnamon. The real magic happens when the shredded pork is crisped to golden perfection in a hot skillet, creating a tantalizing contrast of textures that’s perfect for stuffing into warm tortillas. With just 15 minutes of prep and a hands-off simmer, this recipe is as simple as it is flavorful, making it ideal for feeding a crowd or meal prepping for the week. Top your carnitas with fresh cilantro, diced onions, and a squeeze of lime for a meal bursting with bold, authentic flavors. Try these pork carnitas today for a fiesta-worthy dish that's sure to impress! Perfect for tacos, burritos, or even rice bowls, this recipe is a must-try for any Mexican food lover.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds Pork shoulder (boneless, cut into large chunks)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 0.25 teaspoons Cinnamon
- 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 tablespoons Vegetable oil (for crisping)
Instructions
Season the pork shoulder chunks with salt, black pepper, ground cumin, dried oregano, and cinnamon. Rub the mixture evenly over the meat.
In a large, heavy-bottomed pot or Dutch oven, place the pork chunks snugly in the pot.
Add the minced garlic, orange juice, lime juice, chicken broth, and bay leaves to the pot, ensuring the liquid covers about two-thirds of the pork. If it doesn’t, add a little more chicken broth or water.
Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and cook for about 3 hours, or until the pork is tender and easily shredded with a fork.
When the pork is done, remove the meat from the liquid with a slotted spoon and set aside. Discard the bay leaves. Reserve about 1 cup of the cooking liquid.
Shred the pork into bite-sized pieces using two forks.
Heat a large skillet over medium-high heat and add the vegetable oil. Once the oil is hot, work in batches to crisp the shredded pork. Add a layer of shredded pork to the skillet, drizzle with a few tablespoons of the reserved cooking liquid, and let it cook undisturbed for 3-4 minutes or until the bottom is crispy. Stir and crisp another side if desired.
Repeat the crisping process with the remaining pork.
Serve the crispy pork carnitas immediately in warm tortillas with your choice of toppings, such as diced onion, chopped cilantro, salsa, avocado, or lime wedges.
Nutrition Facts
Calories |
4901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 391.6 g | 502% | |
| Saturated Fat | 131.1 g | 656% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6469 mg | 281% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 11.6 g | ||
| Protein | 332.9 g | 666% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 320 mg | 25% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 5592 mg | 119% | |
*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.
