📝 About This Recipe
Authentic Pork Carnitas are the 'little meats' of Mexico, celebrated for their incredible contrast between tender, succulent interior and crispy, caramelized edges. This recipe utilizes a traditional slow-braising method in a bath of citrus, aromatic spices, and lard (or fat rendered from the pork) to achieve a melt-in-your-mouth texture. Naturally gluten-free and packed with vibrant flavor, these carnitas are a testament to the magic of simple ingredients treated with time and care.
🥗 Ingredients
The Meat
- 4 pounds Pork Shoulder (Pork Butt) (cut into 2-inch chunks, excess fat retained)
Braising Aromatics
- 1/2 cup Lard or Vegetable Oil (traditional lard provides the best flavor)
- 1 large Orange (halved and juiced, keep the spent peels)
- 1 medium White Onion (peeled and quartered)
- 6 pieces Garlic Cloves (smashed and peeled)
- 3 pieces Bay Leaves (dried)
- 1 piece Cinnamon Stick (Mexican Canela is preferred)
- 1 tablespoon Dried Oregano (preferably Mexican oregano)
- 1 teaspoon Ground Cumin
- 2 teaspoons Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1-2 cups Water or Chicken Stock (as needed to barely cover meat)
For Serving
- 12-16 pieces Corn Tortillas (warmed; ensure certified gluten-free if necessary)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/2 cup Red Onion (finely diced)
- 2-3 pieces Lime Wedges (for squeezing)
- 4 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Pat the pork shoulder chunks dry with paper towels and season generously on all sides with kosher salt and black pepper.
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2
In a large heavy-bottomed pot or Dutch oven, heat the lard or oil over medium-high heat until shimmering.
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3
Working in batches to avoid crowding, sear the pork chunks until they are lightly browned on at least two sides. This develops a deep base flavor.
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4
Return all the meat to the pot. Add the quartered onion, smashed garlic, bay leaves, cinnamon stick, oregano, and cumin.
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5
Squeeze the orange juice over the meat and then tuck the spent orange peels into the pot among the pork chunks.
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6
Pour in enough water or chicken stock so the meat is about 3/4 submerged. Bring the liquid to a gentle simmer.
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7
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it braise for about 2 to 2.5 hours. The meat should be very tender and easily pierced with a fork.
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8
Remove the lid and discard the orange peels, cinnamon stick, onion quarters, and bay leaves.
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9
Increase the heat to medium and continue to simmer, uncovered, for another 30-45 minutes. This allows the liquid to evaporate, leaving the pork to eventually fry in its own rendered fat.
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10
Once the liquid is gone and you hear a sizzling sound, use a spoon to gently break the pork into large bite-sized chunks (do not shred it into fine strings).
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11
Let the pork fry in the rendered fat for 5-10 minutes, turning occasionally, until the edges are golden brown and crispy.
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12
Remove the meat from the pot using a slotted spoon and drain briefly on a wire rack or paper towels. Season with an extra pinch of salt while hot.
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13
Serve immediately while the contrast between the crispy exterior and tender interior is at its peak.
💡 Chef's Tips
Don't over-shred the meat; large chunks maintain a better texture and stay juicier. If your pork is too lean, don't hesitate to add extra lard; the fat is essential for the authentic 'confit' texture. Always use Mexican oregano if possible; it has citrusy notes that regular Mediterranean oregano lacks. For an even crispier finish, you can spread the braised meat on a baking sheet and broil it for 3-5 minutes. Make sure to dry the meat before searing, as moisture prevents the Maillard reaction (browning).
🍽️ Serving Suggestions
Serve inside warm corn tortillas with a generous sprinkle of white onion and cilantro. Pair with a side of authentic Mexican Arroz Rojo (Red Rice) and frijoles refritos. Top with a vibrant Salsa Verde or a spicy Pico de Gallo for acidity. Serve alongside a chilled Hibiscus Tea (Agua de Jamaica) or a crisp Mexican lager (if gluten-free). Add pickled red onions for a bright, tangy crunch that cuts through the richness of the pork.