Carnitas are Mexico’s answer to pulled pork — tender, juicy, and crispy all at once! Slow-cooked with spices and orange juice, then crisped to perfection, this dish is perfect for tacos, burritos, or rice bowls.
Ingredients:
4 lb boneless pork roast (pork butt or pork shoulder)
3 tsp fine sea salt (or 2 ½ tsp table salt)
1 tsp ground black pepper
1 tsp dried oregano
1 tsp ground cumin
1 onion, coarsely chopped
4 cloves garlic, minced
1 orange, cut in half (use the juice and toss in the halves)
1 cup chicken broth (or water)
2 bay leaves
Instructions:
Prepare the Pork:
Cut the pork into large chunks (about 2–3 inches). Place them in a large pot or Dutch oven.
Season:
Sprinkle salt, pepper, oregano, and cumin over the pork. Add the chopped onion and garlic.
Add Liquids:
Squeeze the orange halves over the meat, then toss the squeezed halves into the pot. Pour in the chicken broth.
Cook Slowly:
Bring to a simmer over medium heat. Reduce the heat to low, cover, and let it cook gently for 2 to 2½ hours, or until the pork is tender and easy to shred.
Shred and Crisp:
Remove the pork and shred it with two forks.
Heat a large skillet over medium-high heat. Add the shredded pork in batches and cook until the edges are crispy and golden brown.
Serve:
Serve warm with tortillas, salsa, lime wedges, and chopped cilantro.
Tip:
You can also make this in a slow cooker (6–8 hours on low) or Instant Pot (pressure cook 40 minutes, then crisp on a skillet).
enjoy