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