Pork Carnitas with Green Chiles
Sink your teeth into these irresistibly tender and flavor-packed Pork Carnitas with Green Chiles—a recipe that takes slow-cooked pork shoulder to the next level with vibrant spices like cumin, smoked paprika, and oregano. Braised in a rich medley of chicken broth, citrus juice, and diced green chiles, the meat emerges melt-in-your-mouth tender, only to be roasted to golden, crispy perfection in the oven. This dish strikes the perfect balance of smoky, tangy, and savory flavors, making it a crowd-pleaser for tacos, burritos, or simply alongside your favorite toppings. Ready in just over three hours, this hearty Mexican-inspired dish is ideal for family dinners or festive gatherings. Serve with warm tortillas, a sprinkle of fresh cilantro, and a dollop of salsa for a vibrant and irresistible meal.
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Recipe Information
Ingredients
- 3 lbs pork shoulder (boneless, trimmed of excess fat)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 2 tbsp vegetable oil
- 1 large onion (diced)
- 4 garlic cloves (minced)
- 2 4 oz cans canned diced green chiles
- 1.5 cups chicken broth
- 1 large orange (juiced)
- 1 large lime (juiced)
- 2 bay leaves
- 0.25 cup fresh cilantro (chopped, for garnish)
- 12 corn or flour tortillas (optional, for serving)
Instructions
Cut the pork shoulder into 2-inch chunks. Pat the meat dry with paper towels and season generously with salt, black pepper, cumin, oregano, and smoked paprika.
Heat the vegetable oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat. Sear the pork chunks in batches until golden brown on all sides, about 3-4 minutes per batch. Transfer the browned pork to a plate and set aside.
Lower the heat to medium and add the diced onion to the same pot. Sauté until softened, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.
Stir in the canned diced green chiles, scraping up any brown bits from the bottom of the pot.
Return the browned pork to the pot. Pour in the chicken broth, orange juice, lime juice, and add the bay leaves. Stir to combine and bring the mixture to a simmer.
Once simmering, cover the pot and reduce the heat to low. Cook the pork for 2 1/2 to 3 hours, or until the meat is tender and easily shredded with a fork. Stir occasionally to prevent sticking.
Preheat the oven to 425°F (220°C). Once the pork is tender, use a slotted spoon to transfer it to a large baking sheet. Shred the pork with two forks, discarding any large pieces of fat.
Ladle a few spoonfuls of the cooking liquid over the shredded pork to keep it moist. Spread the pork into an even layer and roast in the oven for 15-20 minutes, or until the edges are crispy and caramelized.
Remove the pork from the oven and transfer to a serving dish. Garnish with fresh chopped cilantro.
Serve the pork carnitas hot with tortillas, if desired, and your favorite toppings such as salsa, avocado, or sour cream.
Nutrition Facts
Calories |
5235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.1 g | 373% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 7571 mg | 329% | |
| Total Carbohydrate | 341.8 g | 124% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 43.4 g | ||
| Protein | 342.2 g | 684% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 866 mg | 67% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 7043 mg | 150% | |
*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.
