Description
This Carnitas recipe features tender, slow-cooked pork shoulder infused with a flavorful blend of chili powder, oregano, cumin, garlic, and citrus juices. Cooked low and slow in the oven until fall-apart tender, then crisped up under the broiler or in a skillet for irresistible texture. Perfect for tacos, burritos, or as a savory main dish with warm corn tortillas and fresh garnishes.
Ingredients
Scale
Meat
- 4-5 pounds boneless pork shoulder
Spices & Seasonings
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1/2 teaspoon pepper (or to taste)
Liquids & Aromatics
- 1/2 cup chicken broth
- Juice from 1 large orange
- Juice from 1 lime
- 1 medium onion, chopped
- 1-2 jalapeno peppers, finely chopped
- 6 cloves garlic, minced
For Serving (Optional)
- Warmed corn tortillas
- Lime wedges
- Red onions
- Avocado
- Cilantro
Instructions
- Preheat the Oven: Preheat your oven to 300°F (150°C). This low temperature ensures the pork cooks slowly and becomes tender.
- Prepare the Pork: Cut the pork shoulder into 4 smaller pieces. Remove any string or packaging but keep all the fat intact to enrich flavor and moisture during cooking.
- Make the Spice Rub: In a small bowl, combine chili powder, oregano, cumin, salt, and pepper. Coat each piece of pork evenly with the spice mixture, ensuring full coverage.
- Combine Ingredients in Dutch Oven: Place the spiced pork pieces into a Dutch oven. Add chopped onion, jalapeno peppers, minced garlic, chicken broth, orange juice, and lime juice on and around the meat to infuse bright, savory flavors.
- Slow Cook Covered: Cover the Dutch oven and cook in the preheated oven for 2 hours. This slow cooking allows the pork to soften and absorb all spices and liquids.
- Uncover and Continue Cooking: After 2 hours, remove the lid and cook the pork uncovered for another 1.5 hours. This reduces the liquid and enhances a rich, tender texture until the meat is fall-apart tender.
- Shred the Meat: Remove the pork from the Dutch oven and place it on a baking sheet. Use two forks to shred the meat. Add about a cup of the cooking liquid on top and toss to coat to keep it moist and flavorful.
- Crisp the Carnitas (Recommended): Choose one method to crisp the shredded pork:
• Oven Method: Move the oven rack to the top third and switch to broil. Broil the meat on the baking sheet until crispy edges form, checking after 5 minutes and adding more time as needed.
• Skillet Method: Heat a skillet over medium-high heat and add shredded meat along with some cooking juices or added oil/lard if needed. Cook in batches, crisping one side before turning, until golden and crispy. - Serve: Serve the carnitas in warmed corn tortillas and garnish with lime wedges, red onions, avocado slices, cilantro, or your favorite toppings.
- Store Leftovers: Keep leftover pork mixed with remaining cooking juices to maintain moisture. The juices will solidify into lard when cooled, which adds flavor and moisture when reheating.
Notes
- Chili powder choice affects heat level; adjust according to preference.
- Keep the fat on the pork shoulder for best flavor and tenderness.
- Slow cooker alternative: Instead of the oven, cook the pork on low in a slow cooker for 8 hours or high for 4-5 hours until tender.
- Crisping the pork after shredding is highly recommended for authentic texture.
