📝 About This Recipe
Originating from the state of Michoacán, Carnitas—literally meaning 'little meats'—is the pinnacle of Mexican comfort food. This dairy-free masterpiece features succulent pork shoulder braised in a fragrant bath of citrus and warm spices until it falls apart, then seared to achieve those signature crispy, caramelized edges. It’s a labor of love that rewards you with a complex balance of savory, sweet, and tangy flavors that melt in your mouth.
🥗 Ingredients
The Pork and Rub
- 4 pounds Pork Butt (Shoulder) (cut into 2-inch cubes, excess fat trimmed but some left for flavor)
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Dried Oregano (preferably Mexican oregano)
- 2 teaspoons Ground Cumin
Aromatics and Braising Liquid
- 1/2 cup Orange Juice (freshly squeezed, save the spent halves)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 large White Onion (peeled and quartered)
- 6 cloves Garlic (smashed and peeled)
- 3 pieces Bay Leaves
- 1 piece Cinnamon Stick (optional, for authentic depth)
- 2 tablespoons Vegetable Oil or Lard (if the pork is very lean)
For Serving
- 12-16 pieces Corn Tortillas (warmed)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/2 cup Red Onion (finely diced)
- 4 pieces Radishes (thinly sliced)
- 1 cup Salsa Verde (for drizzling)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Position the rack in the lower-middle section of the oven.
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2
Pat the pork cubes dry with paper towels. In a small bowl, mix the salt, pepper, oregano, and cumin. Toss the pork in a large Dutch oven or heavy oven-proof pot with the spice mix until evenly coated.
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3
Add the quartered onion, smashed garlic cloves, bay leaves, and the cinnamon stick to the pot, nestling them among the pork pieces.
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4
Pour the orange juice and lime juice over the pork. Place the squeezed orange halves into the pot as well; the oils in the peel add incredible aroma.
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5
If the pork looks particularly lean, drizzle with 2 tablespoons of oil or lard. Cover the pot tightly with a lid or heavy-duty aluminum foil.
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6
Transfer to the oven and braise for 3 to 3.5 hours. The pork is ready when it is completely tender and shreds easily with a fork.
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7
Carefully remove the pot from the oven. Use tongs to remove and discard the onion quarters, garlic, bay leaves, cinnamon stick, and orange peels.
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8
Using two forks, gently break the pork into large bite-sized chunks. Do not shred it too finely; you want substantial pieces.
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9
Set a large non-stick or cast-iron skillet over medium-high heat. Add a small amount of the liquid from the pot to the skillet.
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10
Working in batches to avoid crowding, add the pork to the skillet. Press down slightly and fry for 3-5 minutes until the bottom is deeply browned and crispy.
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11
Ladle a small amount of the remaining braising juices over the crispy pork just before removing from the heat to keep it moist.
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12
Serve immediately while the edges are crackling and the centers are succulent.
💡 Chef's Tips
Choose pork shoulder (butt) over loin; the higher fat content is essential for the tender texture. Don't skip the citrus peels—they contain essential oils that provide a floral, bright counterpoint to the heavy meat. For the best crust, ensure the skillet is very hot before adding the meat and don't flip it too early. If you have leftovers, store them in the braising liquid to prevent the meat from drying out. If using a slow cooker, cook on low for 8 hours, then proceed with the skillet-crisping step.
🍽️ Serving Suggestions
Serve inside warm corn tortillas with a generous squeeze of lime. Pair with a side of Mexican street corn (Elote), omitting the cheese to keep it dairy-free. Top with pickled red onions for a bright, acidic crunch. Serve alongside a cold Mexican lager or a fresh hibiscus Aqua de Jamaica. Accompany with a side of authentic frijoles de la olla (pot-cooked beans).