Pork Carnitas (Slow-Braised, Crispy Finish)
Tender, lacquered shreds with crisped edges and bright citrus notes create a contrast of textures and flavors that makes these carnitas irresistible. The pork simmers slowly in orange, garlic, and warming spices until it falls apart, then the pieces are browned to develop crunchy, caramelized edges.
Use bone-in or boneless pork shoulder; both yield great results. Swap orange juice for a mix of orange and pineapple juice for extra acidity, or finish under a broiler if you don’t want to use a skillet. Salt early and taste before finishing to balance the citrus and spice.
Serve with warm corn or flour tortillas, pickled red onion, chopped cilantro, lime wedges, and crumbled cheese for casual weeknight tacos, a festive gathering, or make-ahead meal bowls. Leftover carnitas freeze well and re-crisp beautifully from frozen or refrigerated.
How to Make It
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1
Preheat oven to 325°F (160°C).
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2
Trim excess fat from the pork shoulder and cut into 3–4 large pieces for even cooking.
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3
Mix salt, black pepper, cumin, and oregano in a small bowl; rub the spice mix all over the pork pieces, pressing to adhere.
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4
Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear pork on all sides until deeply browned, 3–4 minutes per side. Transfer pork to a plate.
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5
Add the onion (quartered) and whole garlic cloves to the pot and sauté 2–3 minutes to soften and pick up browned bits.
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6
Return pork to the pot. Pour orange juice, lime juice, and chicken broth over pork and add bay leaves. Bring to a simmer on the stovetop.
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7
Cover the pot and transfer to the oven. Braise until pork is fork-tender and easily shreds, about 2.5–3 hours.
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8
Remove the pot from oven. Transfer pork to a large bowl and shred with two forks, discarding bay leaves. Skim or spoon off and reserve excess fat from the braising liquid if desired.
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9
Reduce the braising liquid on the stovetop over medium heat until slightly thickened, then toss shredded pork briefly in a couple of tablespoons of the reduced liquid to rehydrate and flavor.
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10
Preheat broiler or heat a large skillet over medium-high heat. Spread shredded pork in a single layer on a rimmed baking sheet and broil 4–6 minutes until edges are crisp and browned, stirring once; or heat a skillet with a little reserved fat and crisp pork in batches until golden and crunchy.
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11
Warm tortillas in a dry skillet or wrapped in foil in the oven. Assemble tacos with crisped carnitas, chopped red onion, cilantro, avocado slices, and a squeeze of lime.
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12
Store leftover carnitas in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Re-crisp directly from chilled or frozen for best texture.