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Authentic Pork Carnitas Recipe (Crispy & Tender)

Authentic Pork Carnitas Recipe (Crispy & Tender)

Pork shoulder is slowly braised with citrus, garlic, onion, and warm spices until fork-tender, then broiled or pan-fried until the edges are crisp. Serve in warm corn tortillas with fresh toppings.
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 4 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pork and Seasoning
  • 4 pounds Boneless pork shoulder or pork butt, cut into 2-3-inch chunks
  • 2 teaspoons Kosher salt, plus more to taste
  • 1 teaspoon Ground cumin
  • 1 teaspoon Dried Mexican oregano
  • 1/2 teaspoon Freshly ground black pepper
Aromatics and Braising Liquid
  • 1 large Large yellow onion, quartered
  • 6 cloves Garlic cloves, lightly crushed
  • 1 large Large orange, quartered; use juice and add squeezed peels
  • 1 lime Lime, halved
  • 2 leaves Bay leaves
  • 1 stick Cinnamon stick
  • 1 chile Jalapeño or serrano chile, split lengthwise
  • 1 cup Water, chicken stock, or a mixture of water and fresh orange juice
  • 2 tablespoons Lard, optional if the pork is not very fatty
For Serving
  • As needed Warm corn tortillas, chopped onion, cilantro, salsa, lime wedges, and radishes or pickled onions

Method
 

Step-by-Step
  1. Heat the oven to 300°F (150°C). Trim only excessive surface fat from the pork, leaving some attached so it can render during cooking and keep the meat moist.
  2. Season the pork chunks with kosher salt, cumin, dried Mexican oregano, and black pepper. Place them in a Dutch oven or deep roasting pan.
  3. Add the onion, garlic, orange quarters and juice, lime juice and halves, bay leaves, cinnamon stick, chile, and water or stock. The liquid should reach roughly one-third to halfway up the pork, not cover it.
  4. Cover the pot tightly and cook for about 3 to 3 1/2 hours, turning the pork once or twice. It is ready when fork-tender and easy to pull apart; the meat should reach at least 195°F internally for shredding.
  5. Transfer the pork to a tray and discard the onion, citrus peels, bay leaves, and cinnamon. Reserve the cooking liquid and rendered fat, then cool the pork for 10 minutes and pull it into large chunks.
  6. Spread the pork on a baking sheet and spoon several tablespoons of reserved fat or cooking liquid over it. Broil 4-6 inches from the heat for 5-10 minutes, turning once, until the edges are browned and crisp; alternatively, crisp it in a hot skillet in batches.
  7. Taste the carnitas and adjust the salt. Serve immediately in warm corn tortillas with chopped onion, cilantro, salsa, lime wedges, and radishes or pickled onions.

Notes

Leave some fat on the pork for tenderness and flavor. Keep the braised pieces fairly large until the crisping stage so they stay juicy. Reserve the rendered fat and cooking juices because a few spoonfuls tossed with the pork create the best browned edges.