Crispy Mexican-Style Pork Carnitas
Pork shoulder slow-braised with fresh orange juice, Mexican oregano, cumin, garlic, and cinnamon, then crisped under the broiler for tacos.
True Michoacán-style pork carnitas ('little meats') achieve the holy grail of braised pork: meltingly tender, juicy interior shreds paired with shatteringly crisp, caramelized exterior edges.
Large cubes of well-marbled pork shoulder are slowly simmered in their own rendered fat with fresh orange juice, white onion, crushed garlic, bay leaves, and warm spices until the braising liquid evaporates.
The meat is then shredded coarsely and crisped in a hot skillet or under an oven broiler with a ladle of the concentrated cooking juices.
Why This Method Works
Braise then Fry in Rendered Lard
Simmering allows tough connective tissue to dissolve into tender gelatin. Once the braising liquid cooks off, the pork fries naturally in its own rendered fat.
Citrus Acidity & Sugar
Fresh orange juice tenderizes the meat fibers while its natural fructose caramelizes during the crisping stage.
Broiler Crisping Method
Spreading the shredded pork on a baking sheet under high broil delivers fast, even crisp edges without drying out the meat.
Ingredient Notes & Regional Substitutions
Pork Shoulder (Boston Butt)
Bone-in or boneless pork shoulder with good fat marbling. Cut into generous 2-inch chunks.
Regional naming: Pork shoulder or pork butt.
Substitutions: Pork collar or pork neck.
Mexican Oregano
Mexican oregano has an earthy, citrusy aroma distinct from Mediterranean oregano.
Regional naming: Dried oregano.
Substitutions: Standard dried oregano with a pinch of dried marjoram.
Fresh Orange & Lime
Use freshly squeezed juice and drop the orange peel halves right into the braising pot.
Regional naming: Fresh citrus.
Substitutions: Bitter Seville oranges.
Crispy Mexican-Style Pork Carnitas
Ingredients
- 4 pounds boneless pork shoulder (Boston butt), cut into 2-inch cubes
- 1 tablespoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried Mexican oregano
- 1/2 teaspoon ground cinnamon
- 1 large white onion, quartered
- 6 cloves garlic, smashed
- 1 medium orange, juiced (reserve spent peel halves)
- 2 tablespoons fresh lime juice
- 2 dried bay leaves
- 1 cup water or chicken broth
- For serving: warm corn tortillas, diced white onion, chopped fresh cilantro, lime wedges, salsa verde
Instructions
-
Season the Pork
Toss pork chunks with kosher salt, black pepper, cumin, oregano, and cinnamon in a large bowl until evenly coated.
Visual Cue Pork cubes covered in reddish-brown spice mix. -
Assemble in Dutch Oven
Place seasoned pork into a large 6-quart heavy Dutch oven. Add quartered onion, smashed garlic cloves, fresh orange juice, lime juice, reserved orange peel halves, bay leaves, and water. Pork does not need to be completely submerged.
Visual Cue Ingredients packed snugly in Dutch oven. -
Braise Low and Slow
Bring to a simmer over medium heat. Cover with lid and transfer to a 325°F (165°C / 145°C fan) oven. Braise for 2 hours, until pork is tender when pierced with a fork.
Texture Cue Pork is yielding and tender. -
Reduce Cooking Liquid
Remove pot from oven. Discard orange peels, onion pieces, and bay leaves. Transfer pork cubes with tongs to a large cutting board. Simmer the remaining pot juices over medium-high heat on the stovetop for 10 minutes until reduced to about 1/2 cup of rich, concentrated pork jus.
Texture Cue Liquid reduces to a flavorful, glistening glaze. -
Shred and Broil for Crispiness
Preheat oven broiler to high. Shred pork into coarse chunks (do not shred too finely). Spread pork in a single layer on a large rimmed baking sheet. Drizzle with 4 tablespoons of the reduced pork jus. Broil for 4 to 6 minutes until edges are crispy and browned.
Visual Cue Edges become deeply bronzed, crisp, and crackling. -
Toss and Serve
Drizzle with 2 more tablespoons of jus and toss gently. Serve immediately in warm corn tortillas with diced white onion, fresh cilantro, salsa verde, and lime wedges.
Texture Cue Juicy, tender pork shreds with audibly crisp edges.
Estimated Nutrition (Per Serving)
Calculated using USDA ingredient data estimates; actual values will vary depending on specific brands.
Common Mistakes to Avoid
Recipe Variations
Slow Cooker Carnitas
Place all ingredients in a slow cooker and cook on Low for 7 to 8 hours. Shred, transfer to a baking sheet, and broil for 5 minutes.
Carnitas Burrito Bowls
Serve over cilantro-lime rice, black beans, pico de gallo, guacamole, and cotija cheese.
Serving Suggestions
- Serve as street tacos in double warm corn tortillas with salsa verde and fresh lime.
- Pile onto tortilla chips with melted pepper jack cheese for carnitas nachos.
Storage, Reheating & Freezing Guidance
Refrigeration: Store shredded pork in its juices in an airtight container for up to 5 days.
Freezing: Freezes wonderfully for up to 3 months. Freeze in portions with pan juices.
Reheating: Reheat under a hot broiler or in a cast iron skillet to re-crisp edges.
Frequently Asked Questions
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