Description
This authentic Carnitas recipe features tender, slow-cooked pork shoulder infused with a flavorful blend of chili powder, oregano, cumin, and citrus juices. The pork is cooked low and slow in a Dutch oven until fall-apart tender, then crisped up under the broiler or in a skillet for the perfect texture. Serve in warm corn tortillas with your favorite toppings for delicious Mexican-style tacos.
Ingredients
Scale
Pork and Marinade
- 4-5 pounds boneless pork shoulder
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1/2 teaspoon pepper (or to taste)
- 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 Oven: Preheat your oven to 300°F (150°C). If using a slow cooker instead, refer to the notes section below.
- Prepare Pork: Cut the pork shoulder into 4 smaller pieces, removing any string but keeping all the fat intact for flavor and moistness.
- Season Pork: In a small bowl, mix chili powder, oregano, cumin, salt, and pepper. Coat the pork pieces evenly with the spice mixture and place them in a Dutch oven.
- Add Aromatics and Liquids: Scatter chopped onions, jalapenos, and minced garlic over and around the pork. Pour in the chicken broth, orange juice, and lime juice.
- Cook Covered: Cover the Dutch oven and cook in the preheated oven for 2 hours.
- Cook Uncovered for Tenderness: Remove the lid and continue cooking for another 1.5 hours or until the pork is fall-apart tender.
- Shred Pork: Transfer the pork to a baking sheet and shred it using two forks. Ladle about a cup of the remaining cooking liquid over the shredded meat and toss to coat.
- Crisp the Carnitas (Optional but Recommended): Method 1 – Oven Broil: Move the oven rack to the top third, set to broil, and broil the pork for about 5 minutes, checking frequently and broiling longer if needed to develop crispy edges.
Method 2 – Skillet: Heat a skillet over medium-high heat, add some shredded pork with cooking juices (add oil or lard if needed), and crisp one side at a time in batches. - Serve: Serve the carnitas in warmed corn tortillas with lime wedges, red onions, avocado, cilantro, or other toppings of your choice.
- Store Leftovers: Mix leftover cooking juices into the shredded pork before refrigerating to keep it moist. The juices will solidify into flavorful lard when cooled, which enhances reheats.
Notes
- You can use a slow cooker instead of an oven by cooking the seasoned pork on low for 8-10 hours until tender.
- The chili powder and salt amounts can be adjusted to taste, but they provide essential seasoning for authentic flavor.
- Keeping the fat on the pork shoulder is crucial for juicy and flavorful carnitas.
- Crisping the shredded pork is optional but highly recommended for texture contrast.
- Leftover cooking juices make excellent reheating moisture and enhance flavor when mixed back into the meat.
