Simple Braised Carnitas
Transform your kitchen into a taqueria with this irresistibly tender and flavorful Simple Braised Carnitas recipe. Made with succulent pork shoulder slow-braised in a savory blend of fresh orange and lime juices, aromatic spices like cumin, oregano, smoked paprika, and a hint of garlic, this dish is the epitome of melt-in-your-mouth deliciousness. The pork is first seared for maximum caramelization, then slow-cooked to perfection until it’s fork-tender and easily shredded. To take it to the next level, the shredded pork is crisped up in a hot skillet, delivering those signature golden, crunchy edges. Perfect for tacos, burritos, or bowls, these versatile and authentic carnitas are a must-try for any Mexican food lover. Easy to make yet brimming with bold, zesty flavors, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 3 pounds pork shoulder (butt)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 cups fresh orange juice
- 2 tablespoons fresh lime juice
- 4 cloves garlic cloves, minced
- 2 tablespoons vegetable or neutral oil
- 1 cup water or chicken broth
- 2 leaves bay leaves
Instructions
Cut the pork shoulder into large chunks, about 2-3 inches in size, and pat them dry with a paper towel.
In a small bowl, combine the salt, black pepper, cumin, oregano, and smoked paprika. Sprinkle the spice mixture evenly over the pork chunks, coating all sides.
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the pork chunks in batches, searing on all sides until golden brown. Remove the seared pork and set aside.
Reduce the heat to medium and stir in the minced garlic, cooking for about 30 seconds until fragrant. Be careful not to let it burn.
Return the pork chunks to the pot and add the orange juice, lime juice, water or chicken broth, and bay leaves. The liquid should come about halfway up the pork; add more water if needed.
Bring the mixture to a simmer, then lower the heat to a gentle simmer. Cover the pot with a lid and let the pork braise for about 2-2.5 hours, or until it is fork-tender and easy to shred.
Once the pork is tender, remove it from the pot and shred it with two forks, discarding any excess fat. Reserve the braising liquid in the pot.
To crisp the carnitas, heat a large skillet or cast-iron pan over medium-high heat. Add a spoonful of the reserved braising liquid to the pan, then spread a layer of the shredded pork in the skillet. Cook without disturbing for 3-4 minutes, or until the bottom develops crispy, golden edges. Repeat in batches until all the pork is crisped.
Serve the carnitas immediately in tacos, burritos, bowls, or however you like.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 4.2 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.8 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 701 mg | 15% | |
*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.
