Slow Cooked Pork Carnitas
These fall-apart tender pork carnitas are cooked low and slow in citrus and spices until the meat is incredibly juicy and then crisped under a broiler for the perfect texture. They cannot be matched by any fast food version and make the best tacos imaginable.
Juicy citrus-braised pulled pork crisped to golden perfection for tacos and burritos.
Nutrition per serving
Ingredients
protein
braising liquid
seasoning
Instructions
Season and Sear the Pork
Rub the pork shoulder all over with cumin, oregano, salt, and pepper. Heat a large heavy Dutch oven over medium-high heat with a tablespoon of oil. Sear the pork on all sides for 3 to 4 minutes per side until deeply browned. Do not skip this step as it builds the foundation of flavor.
Braise Low and Slow
Squeeze the orange and lime halves over the seared pork and drop the squeezed citrus into the pot along with the smashed garlic. Add enough water to come halfway up the pork. Cover tightly and cook in a 300 degree Fahrenheit oven for 2.5 to 3 hours until the meat falls apart easily.
Shred and Reduce the Liquid
Remove the pork from the pot and shred it into large chunks using two forks. Skim the fat from the cooking liquid and bring it to a boil on the stovetop for 10 minutes until reduced by half. Pour this concentrated broth over the shredded pork and toss well.
Crisp Under the Broiler
Spread the pork in a single layer on a large rimmed baking sheet. Broil on the highest rack for 5 to 7 minutes until the edges are caramelized and crispy. Toss and broil for another 3 minutes. Serve immediately in warm tortillas with diced onion, cilantro, and salsa.
Substitutions
Common mistakes
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