Carnitas
This recipe creates incredibly tender, slow-braised pork with deliciously crispy edges. The meat is simmered with orange and spices until it falls apart, then pan-fried for the perfect texture. Serve in tacos, burritos, or as a standalone main course.
An original recipe by Forkin
- Total time
- 3 hr 40 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 708 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1.5 kgboneless pork shoulder, cut into 2-3 inch (7.6 cm) chunks
- 0.25 cuplard, or vegetable oil
- 2 cupwater
- 1 pcsorange, halved
- 1 pcsyellow onion, peeled and quartered
- 6 clovegarlic, smashed
- 2 tspsalt
- 1 tbspmexican oregano, dried
- 1 tspcumin seed
- 2 pcsbay leaf
- 0.5 cupmilk(optional)
Equipment
strainer · slotted spoon · large bowl · dutch oven · skillet · cutting board · knife
The method
Step by step
- 1
Heat the lard or oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 2 min
- 2
Pat the pork chunks dry and season them generously with salt. Sear in a single layer until browned on all sides, about 10 minutes total. Work in batches if necessary.
About 10 min
Cook’s note: A good sear develops deep flavor, so don't rush this step.
- 3
Return all seared pork to the pot and add the orange halves, onion quarters, smashed garlic, Mexican oregano, cumin seeds, and bay leaves.
About 1 min
- 4
Pour in the water and optional milk, then bring the liquid to a simmer.
About 5 min
- 5
Reduce the heat to low, cover the pot, and cook for 2.5 hours, or until the pork is completely fork-tender.
About 2 hr 30 min
Cook’s note: Check the liquid level occasionally and add a splash of water if it gets too low.
- 6
Use a slotted spoon to transfer the cooked pork to a large bowl, then shred the meat using two forks.
About 5 min
- 7
Strain the cooking liquid into another bowl. Skim the fat that rises to the top and reserve it in a small bowl.
About 5 min
Cook’s note: This reserved fat is full of flavor and perfect for crisping the meat.
- 8
In a large skillet over medium-high heat, add a tablespoon of the reserved fat.
About 1 min
- 9
Add a batch of the shredded pork to the hot skillet in an even layer and cook for 3-4 minutes until the bottom is crispy and browned.
About 4 min
Cook’s note: Don't overcrowd the pan, as this will steam the meat instead of crisping it.
- 10
Drizzle the pork with a little of the strained cooking liquid, flip it, and cook for 2 more minutes until crisped to your liking.
About 2 min
- 11
Transfer the finished carnitas to a platter and repeat the frying process with the remaining pork, adding more reserved fat to the pan for each batch.
About 10 min
Per serving
Nutrition
- Calories
- 708.4kcal
- Protein
- 44.6g
- Carbs
- 9.1g
- Fat
- 53.7g
- Fibre
- 1.6g
- Sugar
- 5.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container in the refrigerator.
Reheat in a hot skillet with a splash of broth or water until warmed through and re-crisped.
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