The Best Ever Carnitas
Tender, juicy, and irresistibly crispy, *The Best Ever Carnitas* recipe takes your taco night to the next level with its bold flavors and fall-apart texture. Made with slow-cooked pork shoulder infused with citrusy orange and lime, fragrant garlic, smoky paprika, and a medley of spices, this traditional Mexican favorite is finished under the broiler for that signature caramelized crispiness. Perfect for feeding a crowd, these carnitas are as versatile as they are delicious—pile them onto warm tortillas, garnish with fresh cilantro and diced onion, or serve alongside your favorite salsa. With only 20 minutes of prep and a low-and-slow cooking method that does most of the work, this recipe is your go-to for restaurant-quality carnitas right at home.
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Recipe Information
Ingredients
- 4 lbs pork shoulder (bone-in or boneless)
- 1 whole orange
- 1 whole lime
- 6 whole garlic cloves
- 1 whole onion
- 2 whole bay leaves
- 2 tsp ground cumin
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 2 tsp salt
- 1 tsp black pepper
- 2 cups chicken stock
- 2 tbsp olive oil
- 12 pieces tortillas (optional for serving)
- 0.5 cup fresh cilantro (optional for garnish)
- 0.5 cup diced onion (optional for garnish)
- 0.5 cup salsa (optional for serving)
Instructions
Trim excess fat from the pork shoulder and cut it into large chunks (about 3 inches each).
Juice the orange and lime, setting the juice aside for later.
Peel and smash the garlic cloves. Peel and quarter the onion.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Sear the pork chunks in batches, browning each side for about 2-3 minutes. Once browned, remove and set the pork aside.
Reduce the heat to medium and add the onion and garlic to the pot. Sauté for 2-3 minutes until fragrant.
Return the pork to the pot. Sprinkle with salt, black pepper, cumin, oregano, and smoked paprika.
Add the bay leaves, chicken stock, orange juice, and lime juice to the pot. Stir gently to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 2.5 to 3 hours, or until the pork is tender and can be easily shredded with a fork.
Once the pork is tender, remove it from the pot and shred the meat using two forks.
Preheat your oven broiler. Spread the shredded pork evenly onto a large baking sheet.
Drizzle 1 cup of the cooking liquid from the pot over the shredded pork to keep it moist.
Broil the pork in the oven for 5-8 minutes, or until the edges begin to crisp. Keep a close eye to prevent burning.
Serve the carnitas warm with tortillas, fresh cilantro, diced onion, salsa, and your favorite toppings.
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 5.2 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 143 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 948 mg | 20% | |
*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.
