Carnitas

Tender, shredded pork with crisped edges, infused with bright citrus flavors, perfect for tacos or burrito bowls.

Prep Time 15

Cook Time 4

Total Time 4 15

Course Dinner, Main Course

Cuisine Mexican

Servings 8 servings

Calories 400 kcal

3 to 4 pounds boneless pork shoulder (Boston butt) Well-marbled for richness. Substitute pork loin for a leaner result.
1 large orange, juiced and zested Brings bright acidity; lime can be used for a sharper tang.
1 onion, thickly sliced Adds savory sweetness; swap for shallots for a subtler flavor.
4 cloves garlic, smashed Aroma powerhouse; roasted garlic adds deeper note.
1 teaspoon ground cumin Warm and earthy; smoked paprika can be added for smokiness.
1 tablespoon dried oregano Traditional flavor anchor; use Mexican oregano if available.
1 leaf bay leaf For gentle herbal depth.
1 cup low-sodium chicken broth Keeps the pork moist; use water or vegetable broth for a milder option.
1 tablespoon kosher salt Adjust to taste.
1 teaspoon black pepper Adjust to taste.
2 tablespoons vegetable oil For crisping the shredded pork.

Pat the pork shoulder dry and season all over with salt, pepper, cumin, and oregano. Let it sit while you preheat your oven to 325°F (160°C) or set your slow cooker to low.
Heat a heavy Dutch oven over medium-high heat and add the vegetable oil. Sear the pork on all sides until golden brown.
Add the sliced onion, smashed garlic, orange juice and zest, bay leaf, and chicken broth to the pot until the liquid comes about halfway up the pork. Bring to a simmer.

Cover and transfer to the oven, or set the slow cooker. Cook until the pork is fall-apart tender: about 3 to 4 hours in the oven or 6 to 8 hours in the slow cooker.
Halfway through, spoon some braising liquid over the roast for extra tenderness.

Remove the pork and let it rest for 10 minutes. Reserve the braising liquid.
Shred the pork using two forks into large, pillowy pieces and some smaller bits.
To achieve crisp edges, heat a heavy skillet over medium-high heat, add shredded pork in a single layer, and cook until browned and crisp. Alternatively, spread on a rimmed baking sheet and broil for 5 to 10 minutes.
Drizzle with a little reserved braising liquid before serving.

For a lighter twist, serve over greens with Greek yogurt instead of sour cream.

Keyword Carnitas, Comfort Food, Pulled Pork, Slow Cooker, Tacos