Classic Pork Carnitas
Classic Pork Carnitas
Ingredients
For the Carnitas
- 3 pounds pork shoulder, boston butt, cut into 2-inch cubes
- 1 tablespoon kosher salt
- 1/2 cup lard, or vegetable oil
- 2 cups water
- 1 orange, halved
- 1/2 lime, halved
- 1/2 yellow onion, quartered
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon dried oregano, Mexican variety preferred
- 1/2 teaspoon ground cumin
For Serving
- 12 corn tortillas, warmed
- 1/2 cup fresh cilantro, chopped
- 1/4 cup white onion, finely diced
- 2 lime wedges
- 1/2 cup salsa, your favorite, as needed
Instructions
- 1
Pat the pork shoulder cubes dry with paper towels. Season generously with the kosher salt.
⏱️ 5 min
- 2
In a large, heavy-bottomed pot or Dutch oven, melt the lard over medium-high heat. Add the seasoned pork cubes in a single layer, working in batches if necessary to avoid overcrowding. Sear the pork on all sides until deeply browned, about 3-4 minutes per side. Remove seared pork and set aside.
⏱️ 15 min
- 3
Return all seared pork to the pot. Add the water, orange halves, lime halves, quartered yellow onion, smashed garlic cloves, bay leaves, dried oregano, and ground cumin. The liquid should almost cover the pork; add a little more water if needed.
⏱️ 5 min
- 4
Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 2 1/2 to 3 hours, or until the pork is fork-tender and easily shreds. Stir occasionally to prevent sticking.
⏱️ 160 min
- 5
Once the pork is tender, remove the orange and lime halves, onion, garlic, and bay leaves from the pot. Using a slotted spoon, transfer the pork to a cutting board or large bowl. Shred the pork into bite-sized pieces using two forks.
⏱️ 10 min
- 6
Increase the heat under the pot to medium-high. Allow the remaining liquid to reduce and evaporate. The fat will render out from the pork and begin to fry the shredded meat. Stir frequently, scraping the bottom of the pot, until the carnitas are crispy and golden brown in spots.
⏱️ 15 min
- 7
Taste and adjust seasoning if necessary. Serve the crispy carnitas immediately with warm corn tortillas, chopped fresh cilantro, finely diced white onion, and lime wedges. Add your favorite salsa for an extra kick.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Pork Carnitas
Ingredients
For the Carnitas
- 3 pounds pork shoulder, boston butt, cut into 2-inch cubes
- 1 tablespoon kosher salt
- 1/2 cup lard, or vegetable oil
- 2 cups water
- 1 orange, halved
- 1/2 lime, halved
- 1/2 yellow onion, quartered
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon dried oregano, Mexican variety preferred
- 1/2 teaspoon ground cumin
For Serving
- 12 corn tortillas, warmed
- 1/2 cup fresh cilantro, chopped
- 1/4 cup white onion, finely diced
- 2 lime wedges
- 1/2 cup salsa, your favorite, as needed
Instructions
- 1
Pat the pork shoulder cubes dry with paper towels. Season generously with the kosher salt.
⏱️ 5 min - 2
In a large, heavy-bottomed pot or Dutch oven, melt the lard over medium-high heat. Add the seasoned pork cubes in a single layer, working in batches if necessary to avoid overcrowding. Sear the pork on all sides until deeply browned, about 3-4 minutes per side. Remove seared pork and set aside.
⏱️ 15 min - 3
Return all seared pork to the pot. Add the water, orange halves, lime halves, quartered yellow onion, smashed garlic cloves, bay leaves, dried oregano, and ground cumin. The liquid should almost cover the pork; add a little more water if needed.
⏱️ 5 min - 4
Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 2 1/2 to 3 hours, or until the pork is fork-tender and easily shreds. Stir occasionally to prevent sticking.
⏱️ 160 min - 5
Once the pork is tender, remove the orange and lime halves, onion, garlic, and bay leaves from the pot. Using a slotted spoon, transfer the pork to a cutting board or large bowl. Shred the pork into bite-sized pieces using two forks.
⏱️ 10 min - 6
Increase the heat under the pot to medium-high. Allow the remaining liquid to reduce and evaporate. The fat will render out from the pork and begin to fry the shredded meat. Stir frequently, scraping the bottom of the pot, until the carnitas are crispy and golden brown in spots.
⏱️ 15 min - 7
Taste and adjust seasoning if necessary. Serve the crispy carnitas immediately with warm corn tortillas, chopped fresh cilantro, finely diced white onion, and lime wedges. Add your favorite salsa for an extra kick.
⏱️ 5 min