Carnitas dish is a beloved staple in Mexican cuisine, renowned for its rich flavors and tender texture. Originating from the state of Michoacán, this traditional dish has been a favorite for generations, often served during festive occasions and family gatherings. The name “carnitas” translates to “little meats,” and it perfectly encapsulates the essence of this slow-cooked pork delicacy, which is typically seasoned with a blend of spices and citrus for a mouthwatering experience.
People adore the carnitas dish not only for its incredible taste but also for its versatility. Whether served in tacos, burritos, or as a main course with sides, carnitas can elevate any meal. The slow-cooking process ensures that the pork becomes incredibly tender, while the crispy edges add a delightful texture that keeps everyone coming back for more. With its convenience and ability to feed a crowd, it’s no wonder that carnitas has earned a special place in the hearts and stomachs of food lovers everywhere.
Ingredients:
- 3-4 pounds pork shoulder (also known as pork butt), cut into large chunks
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 onion, quartered
- 4 cloves garlic, minced
- 1-2 jalapeño peppers, sliced (optional, for heat)
- 1 cup orange juice (freshly squeezed is best)
- 1 lime, juiced
- 1 cup chicken broth
- 2 bay leaves
- Fresh cilantro, chopped (for garnish)
- Tortillas (for serving)
- Optional toppings: diced onions, chopped cilantro, lime wedges, avocado, salsa
Preparing the Pork
- Start by trimming any excess fat from the pork shoulder. While some fat is necessary for flavor and moisture, too much can make the dish greasy.
- Cut the pork into large chunks, about 2-3 inches in size. This will help the meat cook evenly and become tender.
- In a large bowl, combine the salt, black pepper, ground cumin, dried oregano, and smoked paprika. Mix well to create a spice rub.
- Rub the spice mixture all over the pork chunks, ensuring they are evenly coated. Let the pork sit for at least 30 minutes to absorb the flavors. For best results, marinate in the refrigerator for several hours or overnight.
Cooking Process
- In a large Dutch oven or heavy-bottomed pot, heat a tablespoon of oil over medium-high heat. Once hot, add the pork chunks in batches, searing them on all sides until browned. This should take about 3-4 minutes per side. Remove the browned pork and set aside.
- In the same pot, add the quartered onion and sauté for about 3-4 minutes until softened and slightly caramelized.
- Add the minced garlic and sliced jalapeños (if using) to the pot, cooking for an additional 1-2 minutes until fragrant.
- Return the browned pork to the pot, along with any juices that have accumulated. Pour in the orange juice, lime juice, and chicken broth. Stir to combine.
- Add the bay leaves to the pot, ensuring they are submerged in the liquid.
- Bring the mixture to a gentle simmer, then cover the pot with a lid. Reduce the heat to low and let it cook for about 3-4 hours, or until the pork is fork-tender. Alternatively, you can cook it in a preheated oven at 300°F (150°C) for the same amount of time.
Shredding the Pork
- Once the pork is tender, remove it from the pot and place it on a cutting board. Let it cool slightly before shredding.
- Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat or gristle.
- Optional: If you prefer crispy carnitas, spread the shredded pork on a baking sheet and broil in the oven for 5-7 minutes, or until the edges are crispy. Keep an eye on it to prevent burning.
Assembling the Dish
- Warm the tortillas in a dry skillet or directly over a flame for a few seconds on each side until pliable.
- To assemble, place a generous amount of shredded carnitas in the center of each tortilla.
- Add your choice of toppings, such as diced onions, chopped cilantro, avocado slices, and a squeeze of lime juice.
- Serve immediately with additional lime wedges and salsa on the side for extra flavor.
Storing and Reheating
- If you have leftovers, allow the carnitas to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 4 days.
- To freeze
Conclusion:
In summary, this carnitas dish is a must-try for anyone looking to elevate their culinary repertoire with a flavorful and satisfying meal. The tender, slow-cooked pork, infused with a blend of spices and citrus, creates a mouthwatering experience that is perfect for any occasion. Whether you serve it in tacos, burritos, or atop a fresh salad, the versatility of carnitas allows you to get creative with your serving suggestions. You can also experiment with variations by adding different toppings like pickled onions, fresh cilantro, or a zesty lime crema to enhance the flavor profile even further. We encourage you to try this carnitas recipe and share your experience with friends and family. Not only will you impress your loved ones with your cooking skills, but you’ll also create lasting memories around the dinner table. Don’t forget to take photos of your delicious creation and share them on social media, tagging us so we can see your culinary triumphs! Dive into this delightful carnitas dish and savor the rich flavors that will surely become a favorite in your household. Happy cooking! Print
Carnitas Dish: A Flavorful Guide to Making Authentic Mexican Pork Delights
- Total Time: 210 minutes
- Yield: 8–10 servings 1x
Description
This Pork Carnitas recipe features tender, slow-cooked pork shoulder seasoned with spices and citrus juices, perfect for tacos or burritos. Easy to make and customizable with your favorite toppings, it’s a flavorful dish that will impress your guests.
Ingredients
Scale- 3–4 pounds pork shoulder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 onion, quartered
- 4 cloves garlic, minced
- 1–2 jalapeño peppers, sliced (optional)
- 1 cup orange juice
- 1 lime, juiced
- 1 cup chicken broth
- 2 bay leaves
- Fresh cilantro, chopped (for garnish)
- Tortillas (for serving)
- Optional toppings: diced onions, chopped cilantro, lime wedges, avocado, salsa
Instructions
- Trim any excess fat from the pork shoulder, leaving some for flavor and moisture.
- Cut the pork into large chunks, about 2-3 inches in size.
- In a large bowl, combine salt, black pepper, ground cumin, dried oregano, and smoked paprika. Mix well to create a spice rub.
- Rub the spice mixture all over the pork chunks, ensuring they are evenly coated. Let sit for at least 30 minutes or marinate in the refrigerator for several hours or overnight.
- In a large Dutch oven or heavy-bottomed pot, heat a tablespoon of oil over medium-high heat. Add the pork chunks in batches, searing them on all sides until browned (about 3-4 minutes per side). Remove and set aside.
- In the same pot, add the quartered onion and sauté for about 3-4 minutes until softened.
- Add minced garlic and sliced jalapeños (if using), cooking for an additional 1-2 minutes until fragrant.
- Return the browned pork to the pot, along with any accumulated juices. Pour in orange juice, lime juice, and chicken broth. Stir to combine.
- Add bay leaves, ensuring they are submerged in the liquid.
- Bring to a gentle simmer, cover, and reduce heat to low. Cook for about 3-4 hours, or until the pork is fork-tender. Alternatively, cook in a preheated oven at 300°F (150°C) for the same time.
- Once tender, remove the pork from the pot and let cool slightly before shredding.
- Shred the pork into bite-sized pieces using two forks, discarding any large pieces of fat or gristle.
- Optional: For crispy carnitas, spread shredded pork on a baking sheet and broil in the oven for 5-7 minutes until edges are crispy.
- Warm tortillas in a dry skillet or over a flame until pliable.
- Place a generous amount of shredded carnitas in the center of each tortilla.
- Add toppings like diced onions, chopped cilantro, avocado slices, and a squeeze of lime juice.
- Serve immediately with additional lime wedges and salsa on the side.
- Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.
- To freeze, place in a freezer-safe container for up to 3 months.
Notes
- For best flavor, marinate the pork overnight.
- Adjust the heat level by adding more or fewer jalapeños.
- Serve with a variety of toppings to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 180 minutes