Crispy Pork Carnitas
Slow-cooked pork shoulder that is tender on the inside and crispy on the outside. Perfect for tacos.
Details
Ingredients
- 4 lbs Pork Shoulder (Butt), cut into chunks
- 1 Onion, quartered
- 4 cloves Garlic, smashed
- 2 Oranges, juiced (keep peels)
- 2 tsp Cumin
- 2 tsp Dried Oregano
- 1 tbsp Salt
- 1/2 cup Coke or Lard (traditional)
Instructions
- 1
Place pork, onion, garlic, spices, orange juice and peels in a heavy pot.
- 2
Cover with water (or lard/Coke) just to top of meat.
- 3
Simmer covered for 2-3 hours until pork is falling apart.
- 4
Remove meat. Discard liquid (or reduce it down).
- 5
Shred pork slightly.
- 6
Crisp the meat in a hot skillet or under a broiler until edges are brown.
- 7
Serve in warm corn tortillas with onions and cilantro.
About This Recipe
Carnitas, meaning "little meats," is a beloved Mexican dish originating from Michoacán and Jalisco, celebrated for its exquisite textural contrast. This culinary masterpiece transforms humble pork shoulder into a symphony of tender, succulent morsels with irresistibly crispy, caramelized edges. The magic lies in a two-stage cooking process: first, the pork chunks are slow-braised for hours in their own rendered fat, often with water or citrus juice, and aromatic spices like cumin and oregano, alongside onion and garlic. The addition of orange juice not only imparts a subtle sweetness and brightens the flavor but also aids in tenderizing the meat, while the peels contribute a wonderful, complex aroma. Traditionally, a touch of Coke or generous lard is used to promote browning and ultimate crispiness. After the braising liquid evaporates and the pork is fork-tender, the heat is increased, allowing the pork to fry in its abundant fat until golden brown and gloriously crisp. This careful rendering and crisping technique is paramount to achieving the signature carnitas experience. While commonly served in tacos with a simple garnish of onion, cilantro, and salsa verde, carnitas are also fantastic in tortas, burritos, or as a hearty main alongside rice and beans.
Tips & Tricks
- • To achieve perfectly crispy carnitas, ensure the braising liquid has fully evaporated before increasing the heat. Then, allow the pork to fry undisturbed in its rendered fat until deeply golden and crisp, turning only occasionally to brown all sides.
- • For an even richer, more authentic flavor profile, consider substituting the water or part of the liquid with a Mexican lager during the initial braising stage. The beer adds depth and helps tenderize the meat.
- • Cooked carnitas store exceptionally well. Keep the shredded pork submerged in some of its rendered fat in an airtight container in the refrigerator for up to 5 days. To reheat, simply crisp portions in a hot skillet.
- • Elevate your carnitas tacos by serving them with a vibrant salsa verde, finely diced white onion, fresh cilantro, a generous squeeze of lime, and a sprinkle of crumbled cotija cheese for a salty, tangy finish.
Nutrition Facts
Per serving (approximate)