Pork

Pork Carnitas

Name: Pork Carnitas
Total time: 3 h 30 min
Yield: 8
Ingredients: 3 lbs pork shoulder, cut into 2-inch chunks; 1 orange, juiced and halved; 1 lime, juiced; 6 cloves garlic, smashed; 1 onion, quartered; 1 jalapeño, halved; 2 tsp cumin; 2 tsp oregano; 1.5 tsp salt; 1 tsp black pepper; 1 cup water or chicken broth; Corn tortillas, cilantro, white onion, lime to serve

⏱ 3 hrs 30 min👤 Serves 8

Instructions

Combine pork with all ingredients in a large pot or Dutch oven. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 2.5-3 hours, stirring occasionally, until pork is very tender and most of the liquid has evaporated.
Remove orange halves, jalapeño, and onion pieces. Increase heat to medium-high. Toss the pork in the remaining fat and let it crisp on the bottom, about 5-7 minutes. Turn and crisp the other sides.
Shred the meat with two forks as you go, mixing crispy bits with tender ones.
Serve in warm corn tortillas with fresh cilantro, diced white onion, and a squeeze of lime.

Notes

The uncovered simmer is key — it slowly evaporates the liquid while the pork renders its own fat, which is then used to crisp everything at the end. It's a one-pot masterpiece.

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