Name: Carnitas Recipe: Tender and Flavorful
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Ingredients: 3 lbs pork shoulder (cut into 2-inch chunks); 1 tbsp olive oil; 1 medium onion (chopped); 4 cloves garlic (smashed); 1 cup orange juice; 1/2 cup lime juice; 1 tbsp ground cumin; 1 tbsp dried oregano; 1 tsp chili powder; 1 tsp salt; 1/2 tsp black pepper; 2 bay leaves; 1 cup chicken broth or water; Optional: Cilantro (lime wedges); Suggested Pairings: Tortillas (Mexican beer)

Introduction

Table of Contents

Carnitas is a classic Mexican dish, perfect for tacos, burritos, or family dinners. This tender, juicy pork, slow-cooked with citrus and spices, delivers a rich, savory flavor with crispy edges. Presented in a white ceramic dish, garnished with fresh cilantro or lime wedges, these Carnitas offer a vibrant, inviting aesthetic that elevates any meal. This recipe provides a traditional version, adaptable for dietary preferences, and ideal for home cooks seeking a versatile, crowd-pleasing dish that brings authentic Mexican flavors to the table with minimal effort.

Ingredients

For the Carnitas:

3–4 lb pork shoulder (butt), cut into 2-inch chunks
1 tbsp olive oil
1 medium onion, roughly chopped
4 cloves garlic, smashed
1 cup orange juice
1/2 cup lime juice
1 tbsp ground cumin
1 tbsp dried oregano (Mexican oregano preferred)
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
2 bay leaves
1 cup chicken broth or water

For Serving:

Optional: Fresh cilantro, lime wedges, diced onion
Suggested Accompaniments: Warm corn or flour tortillas, salsa, guacamole
Suggested Pairings: Mexican beer, horchata
Suggested Aesthetic: Serve in a white ceramic dish
Suggested Equipment: Large Dutch oven or heavy pot, tongs, baking sheet, cutting board, knife

Step-by-Step Process

Prepare Marinade: In a large bowl, combine orange juice, lime juice, cumin, oregano, chili powder, salt, and black pepper. Taste the marinade and adjust the seasoning with additional salt (1/4 tsp) or chili powder (1/4 tsp) for a balanced flavor. Add pork chunks and toss to coat. Let marinate for 30 minutes (or refrigerate overnight for deeper flavor).
Sear Pork: Heat olive oil in a large Dutch oven over medium-high heat. Remove pork from marinade (reserve marinade) and sear in batches until browned on all sides, about 6–8 minutes per batch. Remove and set aside.
Cook Carnitas: Return all pork to the pot. Add onion, garlic, bay leaves, reserved marinade, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5–3 hours until pork is fork-tender, stirring occasionally.
Crisp Pork: Preheat oven to broil (500°F/260°C). Using tongs, transfer pork to a baking sheet, shredding slightly. Spoon 1/4 cup cooking liquid over pork. Broil for 5–7 minutes until edges are crispy, turning once.
Serve: Transfer to a white ceramic dish, garnish with cilantro or lime wedges. Serve with warm tortillas, salsa, guacamole, Mexican beer, or horchata.

Tips for Better Carnitas

Use pork shoulder for optimal fat content; trim excess fat if desired, but keep some for flavor.
Taste the marinade before adding pork to balance citrus and spice, as juices and spices vary.
Sear in batches to avoid overcrowding for a better crust.
Simmer low and slow to ensure tender, melt-in-your-mouth pork.
Use a white ceramic dish for a vibrant presentation that highlights fresh garnishes.
Reserve some cooking liquid to keep pork moist when reheating or serving.
Make ahead: Cook pork 1 day in advance, refrigerate, and broil before serving.
Enhance aesthetic: Present in a white ceramic dish with bright cilantro and lime for a festive, inviting look.

Variations and Customization

Slow Cooker Carnitas: After searing, transfer pork and ingredients to a slow cooker; cook on low for 6–8 hours. Broil to crisp.
Gluten-Free Carnitas: Naturally gluten-free; ensure broth and tortillas are gluten-free certified.
Low-Fat Carnitas: Trim excess fat from pork and reduce olive oil to 1 tsp; skip broiling for softer texture.
Spicy Carnitas: Add 1–2 chopped jalapeños or 1/2 tsp cayenne to the marinade for heat.
Citrus Carnitas: Increase orange juice to 1.5 cups and add 1 tbsp orange zest for a brighter flavor.
Herb-Infused Carnitas: Add 1 tbsp fresh cilantro or 1 tsp ground coriander to the marinade.
Pulled Pork Carnitas: Shred pork fully after cooking instead of broiling for a softer texture.
Smoky Carnitas: Add 1 tsp smoked paprika or 1/2 tsp liquid smoke to the marinade.

Storage and Serving Tips

Store in an airtight container in the fridge for up to 4 days; reheat in a 350°F oven with a splash of broth for 10–15 minutes or microwave for 1–2 minutes.
Freeze for up to 3 months in airtight containers; thaw in fridge overnight before reheating and broiling.
Serve warm for the best flavor and texture; avoid keeping at room temperature for over 2 hours due to the meat content.
Use leftovers in tacos, burrito bowls, quesadillas, or salads.
Pair with tortillas or salsa to complement the rich, savory flavor.
Presented in a white ceramic dish with vibrant garnishes for a festive, inviting charm.

Nutritional Information

Based on 8 servings (1/2 cup each):

Calories: 320 kcal
Total Fat: 20g
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 90mg
Sodium: 480mg
Total Carbohydrates: 6g
Dietary Fiber: 1g
Sugars: 3g
Protein: 28g
Vitamin A: 4% Daily Value
Vitamin C: 15% Daily Value
Calcium: 4% Daily Value
Iron: 12% Daily Value

Note: Values vary by brand. Moderate in sodium; use low-sodium broth. Pair with vegetables for balance.

Conclusion

This Carnitas recipe offers a tender, flavorful dish, perfect for any occasion, transforming simple pork into a Mexican classic. Its straightforward preparation and vibrant presentation make it a favorite. The juicy pork, citrusy marinade, and crispy edges delight every bite. It’s sure to be a cherished recipe, loved for its authentic, versatile appeal.