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.

Cook Mode Prevent your screen from going dark

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.