Spicy Shredded Pork Carnitas
Spicy Shredded Pork Carnitas
Ingredients
For the Spicy Carnitas
- 3 pounds boneless pork shoulder, cut into 2-inch chunks
- 1 orange, halved
- 1 lime, halved
- 1 yellow onion, quartered
- 6 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 cups chicken broth
- 2 tablespoons lard or vegetable oil, for crisping
For Serving (Optional)
- 12 corn tortillas, warmed
- 1/2 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1/2 cup salsa verde
- 1 avocado, sliced or diced
- 1/4 cup Cotija cheese, crumbled
- lime wedges, as needed
Instructions
- 1
Preheat your oven to 300°F. In a large Dutch oven or oven-safe pot, combine the pork chunks with the orange halves, lime halves, quartered yellow onion, smashed garlic cloves, bay leaves, dried oregano, ground cumin, smoked paprika, chipotle powder, cayenne pepper, kosher salt, and freshly ground black pepper. Pour in the chicken broth.
⏱️ 5 min•🌡️ 300
- 2
Bring the mixture to a gentle simmer over medium-high heat on the stovetop. Once simmering, cover the pot tightly with a lid and transfer it to the preheated oven.
⏱️ 10 min
- 3
Braise the pork in the oven for 2 1/2 to 3 hours, or until the pork is fork-tender and easily shreds. The liquid should have reduced significantly and become rich.
⏱️ 180 min
- 4
Carefully remove the pot from the oven. Using tongs, remove the orange and lime halves, bay leaves, and large onion pieces (they've served their purpose). Transfer the pork to a large bowl and, using two forks, shred the pork into bite-sized pieces. Skim any excess fat from the braising liquid remaining in the pot, reserving about 1/2 cup of the liquid.
⏱️ 10 min
- 5
Heat a large skillet or cast iron pan over medium-high heat. Add the lard or vegetable oil. Once hot, add the shredded pork in a single layer, working in batches if necessary to avoid overcrowding the pan. Drizzle a few tablespoons of the reserved braising liquid over the pork.
⏱️ 5 min
- 6
Cook the pork, stirring occasionally, until it develops crispy, browned edges, about 8-12 minutes per batch. Add more reserved liquid as needed to keep it moist and flavorful, but allow it to crisp.
⏱️ 12 min
- 7
Serve the crispy shredded carnitas hot with warm corn tortillas and your favorite toppings like fresh cilantro, diced red onion, salsa verde, sliced avocado, and crumbled Cotija cheese. Don't forget the lime wedges for a squeeze of fresh citrus!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Shredded Pork Carnitas
Ingredients
For the Spicy Carnitas
- 3 pounds boneless pork shoulder, cut into 2-inch chunks
- 1 orange, halved
- 1 lime, halved
- 1 yellow onion, quartered
- 6 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 cups chicken broth
- 2 tablespoons lard or vegetable oil, for crisping
For Serving (Optional)
- 12 corn tortillas, warmed
- 1/2 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1/2 cup salsa verde
- 1 avocado, sliced or diced
- 1/4 cup Cotija cheese, crumbled
- lime wedges, as needed
Instructions
- 1
Preheat your oven to 300°F. In a large Dutch oven or oven-safe pot, combine the pork chunks with the orange halves, lime halves, quartered yellow onion, smashed garlic cloves, bay leaves, dried oregano, ground cumin, smoked paprika, chipotle powder, cayenne pepper, kosher salt, and freshly ground black pepper. Pour in the chicken broth.
⏱️ 5 min•🌡️ 300 - 2
Bring the mixture to a gentle simmer over medium-high heat on the stovetop. Once simmering, cover the pot tightly with a lid and transfer it to the preheated oven.
⏱️ 10 min - 3
Braise the pork in the oven for 2 1/2 to 3 hours, or until the pork is fork-tender and easily shreds. The liquid should have reduced significantly and become rich.
⏱️ 180 min - 4
Carefully remove the pot from the oven. Using tongs, remove the orange and lime halves, bay leaves, and large onion pieces (they've served their purpose). Transfer the pork to a large bowl and, using two forks, shred the pork into bite-sized pieces. Skim any excess fat from the braising liquid remaining in the pot, reserving about 1/2 cup of the liquid.
⏱️ 10 min - 5
Heat a large skillet or cast iron pan over medium-high heat. Add the lard or vegetable oil. Once hot, add the shredded pork in a single layer, working in batches if necessary to avoid overcrowding the pan. Drizzle a few tablespoons of the reserved braising liquid over the pork.
⏱️ 5 min - 6
Cook the pork, stirring occasionally, until it develops crispy, browned edges, about 8-12 minutes per batch. Add more reserved liquid as needed to keep it moist and flavorful, but allow it to crisp.
⏱️ 12 min - 7
Serve the crispy shredded carnitas hot with warm corn tortillas and your favorite toppings like fresh cilantro, diced red onion, salsa verde, sliced avocado, and crumbled Cotija cheese. Don't forget the lime wedges for a squeeze of fresh citrus!
⏱️ 3 min