Introduction
Craving a flavorful, tender, and versatile Mexican dish that’s perfect for tacos, burritos, or bowls? Pork Carnitas delivers melt-in-your-mouth pork shoulder, slow-simmered with spices and citrus, then baked to crispy perfection. This authentic recipe, infused with lime, chili, and cumin, creates juicy, golden-brown pork that’s ideal for family dinners, gatherings, or meal prep. Ready in about 3.5 hours, it’s straightforward yet yields restaurant-quality results. Curious about how to create this crowd-pleasing dish? Let’s dive into this delicious recipe that’s sure to spice up your table!
Overview: Why Pork Carnitas Is Special
Pork Carnitas stands out for its tender, juicy interior and crispy, caramelized edges, achieved through a two-step cooking process of simmering and baking. The blend of onion, garlic, lime juice, and spices like chili powder and cumin infuses the pork with bold, Mexican-inspired flavors. This recipe serves 12, making it perfect for large groups, and uses affordable pork shoulder for budget-friendly feasts. Its versatility—great in tacos, burritos, or salads—and rich taste make it ideal for casual dinners, parties, or festive occasions like Cinco de Mayo.
- Time Requirement:
- Prep: 15 minutes
- Cooking: 3 hours (2.5 hours simmering + 30 minutes baking)
- Total: About 3 hours 15 minutes–3 hours 30 minutes
- Difficulty Level: Moderate. Involves browning, simmering, and baking, but simple steps make it accessible for home cooks.
- Why It’s Special: This recipe serves 12, offers crispy yet tender pork carnitas, and is a versatile, authentic Mexican dish. It’s perfect for gatherings, meal prep, or taco nights.
Essential Ingredients
This carnitas dish comes together with ingredients that create a flavorful, tender pork. Here’s what you need and why each matters:
- Vegetable Oil (¼ cup): Used for browning pork, adding richness and aiding in crisping.
- Pork Shoulder (4 lbs, cut into large pieces): Affordable, fatty cut that becomes tender when slow-cooked; ideal for shredding.
- Kosher Salt (3 tbsp): Enhances flavor and seasons pork deeply; used in browning and finishing.
- Onion (1, chopped): Adds sweet, savory depth to the braising liquid.
- Garlic (1 clove, crushed): Infuses aromatic, savory flavor.
- Lime Juice (3 tbsp): Provides bright, tangy acidity to balance richness.
- Chili Powder (1 tbsp): Adds smoky, mild heat and color.
- Dried Oregano (½ tsp): Contributes earthy, Mexican-inspired flavor.
- Ground Cumin (½ tsp): Brings warm, nutty spice to the dish.
- Chicken Broth (4 x 14.5 oz cans, about 7 cups): Creates a flavorful braising liquid to tenderize pork.
Substitutions and Variations
- Pork Shoulder: Swap with pork butt (similar cut) or pork loin (less fatty, may be drier); adjust cooking time to ensure tenderness.
- Lime Juice: Use orange juice (traditional in some recipes) or lemon juice for a different citrus note.
- Chili Powder: Replace with 1 tsp smoked paprika and ½ tsp cayenne for a smokier or spicier profile.
- Chicken Broth: Substitute with vegetable broth or water with 1 tsp bouillon; flavor may be less rich.
- Gluten-Free: Naturally gluten-free; ensure broth is gluten-free.
- Add-Ins: Include 1 seeded jalapeño or ½ cup orange juice in the braising liquid for extra heat or sweetness.
Step-by-Step Instructions
Follow these steps to create Pork Carnitas that’s tender, crispy, and packed with flavor:
- Prepare the Ingredients:
- Cut 4 lbs pork shoulder into several large pieces (about 4–6 pieces for even cooking).
- Chop 1 onion and crush 1 clove garlic.
- Gather spices, lime juice, and chicken broth.
- Beginner Tip: Trim excess fat if desired, but keep some for flavor; prep ingredients to streamline cooking.
- Brown the Pork:
- Heat ¼ cup vegetable oil in a large Dutch oven over high heat until shimmering.
- Season pork pieces with 2 tbsp kosher salt, then arrange in the Dutch oven (work in batches if needed to avoid overcrowding).
- Cook, turning occasionally, until browned on all sides, about 10 minutes.
- Beginner Tip: Brown thoroughly for flavor; don’t move pork too soon to ensure a good crust.
- Simmer the Pork:
- Stir in chopped onion, crushed garlic, 3 tbsp lime juice, 1 tbsp chili powder, ½ tsp dried oregano, and ½ tsp ground cumin.
- Pour in 4 (14.5 oz) cans chicken broth (about 7 cups) and bring to a boil.
- Reduce heat to medium-low, cover, and simmer until pork is very tender and easily shredded with a fork, about 2 ½ hours.
- Beginner Tip: Check pork at 2 hours; it should shred easily. Add a splash of broth if liquid reduces too quickly.
- Bake the Pork:
- Preheat the oven to 400°F (200°C).
- Transfer pork to a large baking sheet using tongs or a slotted spoon; reserve cooking liquid in the Dutch oven.
- Shred pork slightly with two forks, drizzle with a small amount of reserved cooking liquid, and lightly season with remaining 1 tbsp kosher salt.
- Bake in the preheated oven until browned and crispy, about 30 minutes, drizzling with more cooking liquid every 10 minutes and shredding further as it browns.
- Beginner Tip: Spread pork evenly on the baking sheet for crispiness; use a rimmed sheet to catch drippings.
- Serve:
- Remove from oven and transfer to a serving platter.
- Serve hot in tortillas, bowls, or as desired, with toppings like avocado, radishes, cilantro, lime wedges, or salsa.
- Beginner Tip: Serve immediately for maximum crispiness; offer extra cooking liquid on the side for added juiciness.
Cooking Tips
- Pork Prep: Cut pork into large pieces for even browning; smaller pieces may dry out during simmering.
- Browning: Use high heat for a deep, flavorful crust; pat pork dry before seasoning to ensure proper searing.
- Simmering: Keep the Dutch oven covered to retain moisture; check liquid levels to prevent burning.
- Crisping: Drizzle sparingly with cooking liquid during baking to crisp without sogginess; shred gradually to maximize crispy edges.
- Flavor Balance: Taste cooking liquid before baking; adjust salt or lime juice if needed for a balanced, tangy flavor.
Assembly: Building the Perfect Pork Carnitas
This carnitas dish is all about creating tender pork with crispy, flavorful edges for versatile serving options. Here’s how to make it shine:
- Pork Prep:
- Brown pork thoroughly to lock in flavor; simmer until fork-tender to ensure easy shredding.
- Shred lightly before baking to create texture, then fully shred during baking for crispy bits.
- Baking Process:
- Spread pork evenly on the baking sheet to promote browning; drizzle cooking liquid lightly to enhance flavor without softening.
- Toss and shred during baking to ensure all pieces get crispy, golden edges.
- Presentation Tips:
- Serve in warm corn or flour tortillas for classic tacos, or in bowls with rice and beans for a hearty meal.
- Garnish with fresh cilantro, sliced radishes, avocado, pickled onions, or a squeeze of lime for color and freshness.
- Pair with Mexican rice, refried beans, or a simple cabbage slaw for a complete, festive spread.
Serving Suggestions
- Main Dish: Serve as the star of taco night, a party buffet, or a casual family dinner.
- Meal Prep: Cook and store for 4–5 days; reheat for quick tacos, burritos, or salads.
- Dinner Party: Set up a taco bar with various toppings and salsas; halve the recipe for smaller groups.
- Variations: Add 1 tsp smoked paprika to the braising liquid or serve with pineapple salsa for a sweet-spicy twist.
- Drinks: Pair with a margarita, Mexican lager, or agua fresca (e.g., tamarind or hibiscus).
Storage and Make-Ahead Tips
Carnitas store well and are great for leftovers:
- Refrigerator: Store shredded carnitas with some cooking liquid in an airtight container in the fridge for up to 4–5 days. Reheat in a skillet over medium heat with a splash of liquid to crisp up, or microwave, stirring occasionally.
- Freezer: Freeze in an airtight container or freezer bags for up to 3 months; include some cooking liquid to maintain moisture. Thaw in the fridge overnight and reheat in a skillet or oven at 350°F (175°C) for 10–15 minutes.
- Make-Ahead: Simmer pork up to 2 days in advance; refrigerate in cooking liquid, then bake fresh before serving. Alternatively, fully cook and reheat, crisping in a skillet.
- Serving Tip: Reheat with a drizzle of cooking liquid or oil to restore juiciness; add fresh garnishes for vibrancy.
Recipe Variations
- Spicy Carnitas: Add 1–2 seeded jalapeños or ½ tsp cayenne to the braising liquid for extra heat.
- Citrus Carnitas: Use ½ cup orange juice and 2 tbsp lime juice for a traditional, sweeter flavor.
- Slow Cooker Carnitas: Brown pork, then transfer to a slow cooker with all ingredients; cook on low for 8 hours or high for 4–5 hours, then bake to crisp.
- Pulled Pork Carnitas: Skip baking and serve straight from the Dutch oven for softer, juicier pork.
- Gluten-Free Carnitas: Naturally gluten-free; ensure broth and chili powder are gluten-free.
Nutritional Information (Approximate)
- Per Serving (1 of 12):
- Calories: 350 kcal
- Protein: 25 g
- Fat: 25 g
- Carbohydrates: 5 g
- Sugar: 1 g
- Sodium: 800 mg
- Note: Values are approximate and depend on specific brands, pork fat content, and broth used.
Conclusion
Pork Carnitas is the ultimate versatile dish, offering tender, crispy pork that’s perfect for tacos, burritos, or bowls in every flavorful bite. With its straightforward preparation, bold Mexican flavors, and crowd-pleasing appeal, it’s a must-try for taco nights, parties, or meal prep. This recipe is so delicious and adaptable, you’ll want to make it a regular in your rotation. So heat up that Dutch oven, simmer that pork, and get ready to enjoy carnitas that’s pure Mexican bliss!
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Pork Carnitas
Description
Craving a flavorful, tender, and versatile Mexican dish that’s perfect for tacos, burritos, or bowls? Pork Carnitas delivers melt-in-your-mouth pork shoulder, slow-simmered with spices and citrus, then baked to crispy perfection. This authentic recipe, infused with lime, chili, and cumin, creates juicy, golden-brown pork that’s ideal for family dinners, gatherings, or meal prep. Ready in about 3.5 hours, it’s straightforward yet yields restaurant-quality results.
Ingredients
This carnitas dish comes together with ingredients that create a flavorful, tender pork. Here’s what you need and why each matters:
-
Vegetable Oil (¼ cup): Used for browning pork, adding richness and aiding in crisping.
-
Pork Shoulder (4 lbs, cut into large pieces): Affordable, fatty cut that becomes tender when slow-cooked; ideal for shredding.
-
Kosher Salt (3 tbsp): Enhances flavor and seasons pork deeply; used in browning and finishing.
-
Onion (1, chopped): Adds sweet, savory depth to the braising liquid.
-
Garlic (1 clove, crushed): Infuses aromatic, savory flavor.
-
Lime Juice (3 tbsp): Provides bright, tangy acidity to balance richness.
-
Chili Powder (1 tbsp): Adds smoky, mild heat and color.
-
Dried Oregano (½ tsp): Contributes earthy, Mexican-inspired flavor.
-
Ground Cumin (½ tsp): Brings warm, nutty spice to the dish.
-
Chicken Broth (4 x 14.5 oz cans, about 7 cups): Creates a flavorful braising liquid to tenderize pork.
Substitutions and Variations
-
Pork Shoulder: Swap with pork butt (similar cut) or pork loin (less fatty, may be drier); adjust cooking time to ensure tenderness.
-
Lime Juice: Use orange juice (traditional in some recipes) or lemon juice for a different citrus note.
-
Chili Powder: Replace with 1 tsp smoked paprika and ½ tsp cayenne for a smokier or spicier profile.
-
Chicken Broth: Substitute with vegetable broth or water with 1 tsp bouillon; flavor may be less rich.
-
Gluten-Free: Naturally gluten-free; ensure broth is gluten-free.
-
Add-Ins: Include 1 seeded jalapeño or ½ cup orange juice in the braising liquid for extra heat or sweetness.
Instructions
-
Prepare the Ingredients:
-
Cut 4 lbs pork shoulder into several large pieces (about 4–6 pieces for even cooking).
-
Chop 1 onion and crush 1 clove garlic.
-
Gather spices, lime juice, and chicken broth.
-
Beginner Tip: Trim excess fat if desired, but keep some for flavor; prep ingredients to streamline cooking.
-
-
Brown the Pork:
-
Heat ¼ cup vegetable oil in a large Dutch oven over high heat until shimmering.
-
Season pork pieces with 2 tbsp kosher salt, then arrange in the Dutch oven (work in batches if needed to avoid overcrowding).
-
Cook, turning occasionally, until browned on all sides, about 10 minutes.
-
Beginner Tip: Brown thoroughly for flavor; don’t move pork too soon to ensure a good crust.
-
-
Simmer the Pork:
-
Stir in chopped onion, crushed garlic, 3 tbsp lime juice, 1 tbsp chili powder, ½ tsp dried oregano, and ½ tsp ground cumin.
-
Pour in 4 (14.5 oz) cans chicken broth (about 7 cups) and bring to a boil.
-
Reduce heat to medium-low, cover, and simmer until pork is very tender and easily shredded with a fork, about 2 ½ hours.
-
Beginner Tip: Check pork at 2 hours; it should shred easily. Add a splash of broth if liquid reduces too quickly.
-
-
Bake the Pork:
-
Preheat the oven to 400°F (200°C).
-
Transfer pork to a large baking sheet using tongs or a slotted spoon; reserve cooking liquid in the Dutch oven.
-
Shred pork slightly with two forks, drizzle with a small amount of reserved cooking liquid, and lightly season with remaining 1 tbsp kosher salt.
-
Bake in the preheated oven until browned and crispy, about 30 minutes, drizzling with more cooking liquid every 10 minutes and shredding further as it browns.
-
Beginner Tip: Spread pork evenly on the baking sheet for crispiness; use a rimmed sheet to catch drippings.
-
-
Serve:
-
Remove from oven and transfer to a serving platter.
-
Serve hot in tortillas, bowls, or as desired, with toppings like avocado, radishes, cilantro, lime wedges, or salsa.
-
Beginner Tip: Serve immediately for maximum crispiness; offer extra cooking liquid on the side for added juiciness.
-
Cooking Tips
-
Pork Prep: Cut pork into large pieces for even browning; smaller pieces may dry out during simmering.
-
Browning: Use high heat for a deep, flavorful crust; pat pork dry before seasoning to ensure proper searing.
-
Simmering: Keep the Dutch oven covered to retain moisture; check liquid levels to prevent burning.
-
Crisping: Drizzle sparingly with cooking liquid during baking to crisp without sogginess; shred gradually to maximize crispy edges.
-
Flavor Balance: Taste cooking liquid before baking; adjust salt or lime juice if needed for a balanced, tangy flavor.
FAQs
Q: Can I use pork loin instead of shoulder?
A: Yes, but pork loin is leaner and may be drier. Simmer until tender (about 2 hours) and add extra cooking liquid during baking to keep moist.
Q: Why isn’t my pork crispy?
A: Lack of crispiness can result from too much liquid during baking or overcrowding the baking sheet. Drizzle sparingly and spread pork evenly; broil for 2–3 minutes at the end if needed.
Q: Can I make this in a slow cooker?
A: Yes! Brown pork first, then cook with all ingredients in a slow cooker on low for 8 hours or high for 4–5 hours; bake to crisp as directed.
Q: How do I prevent dry pork?
A: Ensure pork is simmered until fork-tender and keep some fat on the meat; drizzle with cooking liquid during baking to maintain moisture.
Q: How do I store leftovers?
A: Store in the fridge for 4–5 days or freeze for 3 months; reheat with liquid to crisp. See storage tips above for details.
Q: Can I make this spicier?
A: Yes! Add 1–2 chopped chipotle peppers in adobo or ½ tsp cayenne to the braising liquid for a smoky, spicy kick.