️ Spicy Shredded Pork Carnitas
️ Spicy Shredded Pork Carnitas
Ingredients
For the Spicy Carnitas
- 2 1/2 pounds pork shoulder, boneless, skinless, cut into 2-inch chunks
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1 yellow onion, medium, quartered
- 4 garlic cloves, smashed
- 1 orange, juiced (about 1/2 cup)
- 1 lime, juiced (about 2 tablespoons)
- 1 1/2 cups chicken broth
- 2 tablespoons lard, or vegetable oil, for crisping
For Serving
- 12 corn tortillas, warmed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 4 lime wedges
- 1 cup salsa, your favorite, as needed
- 1 avocado, sliced or diced, as needed
Instructions
- 1
In a large bowl, toss the pork chunks with kosher salt, black pepper, chili powder, ground cumin, dried oregano, smoked paprika, and cayenne pepper until evenly coated.
⏱️ 5 min
- 2
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of lard or oil. Sear the pork in batches until browned on all sides, about 3-4 minutes per batch. Do not overcrowd the pot. Remove seared pork and set aside.
⏱️ 10 min
- 3
Reduce heat to medium. Add the quartered onion and smashed garlic to the pot. Sauté for 3-4 minutes until fragrant and slightly softened.
⏱️ 4 min
- 4
Return the seared pork to the pot. Pour in the orange juice, lime juice, and chicken broth. Ensure the liquid mostly covers the pork. Bring to a simmer.
⏱️ 5 min
- 5
Cover the Dutch oven and transfer it to a preheated oven. Braise for 2 1/2 to 3 hours, or until the pork is incredibly tender and easily shreds with a fork.
⏱️ 180 min•🌡️ 325
- 6
Carefully remove the pot from the oven. Using tongs or a slotted spoon, transfer the pork to a large bowl. Shred the pork using two forks. Discard any large pieces of fat or gristle.
⏱️ 10 min
- 7
Return the Dutch oven to the stovetop over medium-high heat. Skim off excess fat from the braising liquid, leaving about 1/4 cup of liquid in the pot. Bring the liquid to a boil and reduce it slightly, about 5-7 minutes.
⏱️ 7 min
- 8
Add the remaining 1 tablespoon of lard or oil to a large skillet over medium-high heat. Add the shredded pork in an even layer. Pour about 1/2 cup of the reduced braising liquid over the pork.
⏱️ 2 min
- 9
Cook the pork, stirring occasionally, until the liquid evaporates and the edges of the pork become crispy and golden brown, about 10-15 minutes. Add more braising liquid if the pork seems too dry during crisping.
⏱️ 15 min
- 10
Serve the spicy shredded pork carnitas hot with warm corn tortillas and your desired toppings such as fresh cilantro, diced red onion, lime wedges, salsa, and avocado.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
️ Spicy Shredded Pork Carnitas
Ingredients
For the Spicy Carnitas
- 2 1/2 pounds pork shoulder, boneless, skinless, cut into 2-inch chunks
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1 yellow onion, medium, quartered
- 4 garlic cloves, smashed
- 1 orange, juiced (about 1/2 cup)
- 1 lime, juiced (about 2 tablespoons)
- 1 1/2 cups chicken broth
- 2 tablespoons lard, or vegetable oil, for crisping
For Serving
- 12 corn tortillas, warmed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 4 lime wedges
- 1 cup salsa, your favorite, as needed
- 1 avocado, sliced or diced, as needed
Instructions
- 1
In a large bowl, toss the pork chunks with kosher salt, black pepper, chili powder, ground cumin, dried oregano, smoked paprika, and cayenne pepper until evenly coated.
⏱️ 5 min - 2
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of lard or oil. Sear the pork in batches until browned on all sides, about 3-4 minutes per batch. Do not overcrowd the pot. Remove seared pork and set aside.
⏱️ 10 min - 3
Reduce heat to medium. Add the quartered onion and smashed garlic to the pot. Sauté for 3-4 minutes until fragrant and slightly softened.
⏱️ 4 min - 4
Return the seared pork to the pot. Pour in the orange juice, lime juice, and chicken broth. Ensure the liquid mostly covers the pork. Bring to a simmer.
⏱️ 5 min - 5
Cover the Dutch oven and transfer it to a preheated oven. Braise for 2 1/2 to 3 hours, or until the pork is incredibly tender and easily shreds with a fork.
⏱️ 180 min•🌡️ 325 - 6
Carefully remove the pot from the oven. Using tongs or a slotted spoon, transfer the pork to a large bowl. Shred the pork using two forks. Discard any large pieces of fat or gristle.
⏱️ 10 min - 7
Return the Dutch oven to the stovetop over medium-high heat. Skim off excess fat from the braising liquid, leaving about 1/4 cup of liquid in the pot. Bring the liquid to a boil and reduce it slightly, about 5-7 minutes.
⏱️ 7 min - 8
Add the remaining 1 tablespoon of lard or oil to a large skillet over medium-high heat. Add the shredded pork in an even layer. Pour about 1/2 cup of the reduced braising liquid over the pork.
⏱️ 2 min - 9
Cook the pork, stirring occasionally, until the liquid evaporates and the edges of the pork become crispy and golden brown, about 10-15 minutes. Add more braising liquid if the pork seems too dry during crisping.
⏱️ 15 min - 10
Serve the spicy shredded pork carnitas hot with warm corn tortillas and your desired toppings such as fresh cilantro, diced red onion, lime wedges, salsa, and avocado.
⏱️ 3 min