Main CourseDinner

Carnitas

Name: Carnitas
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 40 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 1.5 kg boneless pork shoulder cut into 2-3 inch chunks; 0.25 cup lard or vegetable oil; 2 cup water; 1 pcs orange halved; 1 pcs yellow onion peeled and quartered; 6 clove garlic smashed; 2 tsp salt; 1 tbsp mexican oregano dried; 1 tsp cumin seed; 2 pcs bay leaf; 0.5 cup milk (optional)

This recipe creates incredibly tender, slow-braised pork with deliciously crispy edges. The meat is simmered with orange and spices until it falls apart, then pan-fried for the perfect texture. Serve in tacos, burritos, or as a standalone main course.

An original recipe by Forkin

Total time: 3 hr 40 min
Serves: 6
Difficulty: Medium
Per serving: 708 kcal

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 kgboneless pork shoulder, cut into 2-3 inch chunks
0.25 cuplard, or vegetable oil
2 cupwater
1 pcsorange, halved
1 pcsyellow onion, peeled and quartered
6 clovegarlic, smashed
2 tspsalt
1 tbspmexican oregano, dried
1 tspcumin seed
2 pcsbay leaf
0.5 cupmilk(optional)

Equipment

strainer · slotted spoon · large bowl · dutch oven · skillet · cutting board · knife

The method

Step by step

1
Heat the lard or oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 2 min
2
Pat the pork chunks dry and season them generously with salt. Sear in a single layer until browned on all sides, about 10 minutes total. Work in batches if necessary.
About 10 min
Cook’s note: A good sear develops deep flavor, so don't rush this step.
3
Return all seared pork to the pot and add the orange halves, onion quarters, smashed garlic, Mexican oregano, cumin seeds, and bay leaves.
About 1 min
4
Pour in the water and optional milk, then bring the liquid to a simmer.
About 5 min
5
Reduce the heat to low, cover the pot, and cook for 2.5 hours, or until the pork is completely fork-tender.
About 2 hr 30 min
Cook’s note: Check the liquid level occasionally and add a splash of water if it gets too low.
6
Use a slotted spoon to transfer the cooked pork to a large bowl, then shred the meat using two forks.
About 5 min
7
Strain the cooking liquid into another bowl. Skim the fat that rises to the top and reserve it in a small bowl.
About 5 min
Cook’s note: This reserved fat is full of flavor and perfect for crisping the meat.
8
In a large skillet over medium-high heat, add a tablespoon of the reserved fat.
About 1 min
9
Add a batch of the shredded pork to the hot skillet in an even layer and cook for 3-4 minutes until the bottom is crispy and browned.
About 4 min
Cook’s note: Don't overcrowd the pan, as this will steam the meat instead of crisping it.
10
Drizzle the pork with a little of the strained cooking liquid, flip it, and cook for 2 more minutes until crisped to your liking.
About 2 min
11
Transfer the finished carnitas to a platter and repeat the frying process with the remaining pork, adding more reserved fat to the pan for each batch.
About 10 min

Per serving

Nutrition

53%Score

Calories: 708.4kcal
Protein: 44.6g
Carbs: 9.1g
Fat: 53.7g
Fibre: 1.6g
Sugar: 5.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container in the refrigerator.

Reheating

Reheat in a hot skillet with a splash of broth or water until warmed through and re-crisped.