Pork Carnitas with Caramelized Onions and Chipotle
Transform your taco night with these mouthwatering Pork Carnitas with Caramelized Onions and Chipotle! This deeply flavorful dish starts with succulent pork shoulder slow-simmered in a savory blend of orange juice, chicken broth, and smoky chipotle peppers, then shredded to perfection and infused with a rich, concentrated sauce. Topped with golden caramelized onions that add a sweet and savory twist, these carnitas are perfectly balanced and irresistibly tender. Served on warm tortillas with fresh cilantro and a squeeze of lime, this recipe bridges bold Mexican flavors and comfort-food satisfaction. Perfect for dinner parties or a festive family feast, these pork carnitas are sure to be the star of your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 lbs Pork shoulder (boneless)
- 2 tsp Salt
- 1 tsp Ground black pepper
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 2 tbsp Olive oil
- 4 cloves Garlic cloves (minced)
- 0.5 cups Orange juice (freshly squeezed)
- 1 cups Chicken broth
- 2 leaves Bay leaves
- 1 large White onion (sliced thinly)
- 2 tbsp Butter
- 2 peppers Chipotle peppers in adobo sauce (chopped)
- 12 pieces Flour or corn tortillas
- 0.25 cups Cilantro (chopped, for garnish)
- 4 pieces Lime wedges
Instructions
Cut the pork shoulder into large chunks (about 2-inch pieces) and season all over with salt, black pepper, ground cumin, and dried oregano.
Heat the 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 pork and set aside.
Reduce the heat to medium, add the minced garlic, and sauté for 30 seconds until fragrant.
Pour in the orange juice and chicken broth, scraping the bottom of the pot to deglaze and release browned bits.
Return the seared pork to the pot, then add the bay leaves and chopped chipotle peppers in adobo sauce. Stir to combine.
Cover the pot with a lid and reduce the heat to low. Simmer for 2.5 to 3 hours, stirring occasionally, until the pork is tender and can be shredded easily with a fork.
While the carnitas are cooking, prepare the caramelized onions. Heat the butter in a skillet over medium heat, add the thinly sliced onions, and cook slowly for 20-25 minutes, stirring frequently, until caramelized and golden brown.
Once the pork is done, remove it from the pot and shred it with two forks. Increase the heat to medium-high to reduce the remaining liquid in the pot to a thick sauce. Add the shredded pork back to the pot and stir it into the reduced sauce to coat.
Warm the tortillas in a dry skillet or in the microwave until pliable.
Assemble the carnitas by filling each tortilla with the shredded pork, a spoonful of caramelized onions, and a sprinkle of chopped cilantro. Serve with lime wedges on the side.
Nutrition Facts
Calories |
5894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.3 g | 480% | |
| Saturated Fat | 124.9 g | 624% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1018 mg | 339% | |
| Sodium | 10262 mg | 446% | |
| Total Carbohydrate | 347.1 g | 126% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 33.4 g | ||
| Protein | 303.4 g | 607% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 934 mg | 72% | |
| Iron | 38.8 mg | 216% | |
| Potassium | 5457 mg | 116% | |
*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.
