Crispy Pork Carnitas
Pork carnitas braised with orange, garlic, cumin and oregano until tender, then shredded and crisped in a hot pan. Perfect for tacos, burritos and bowls.
By Tasty Nest Recipes Editorial TeamPublished
3 hr 20 min total About 8 cups shredded porkIntermediate
Photo: mccun934 · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Carnitas, meaning 'little meats', are a Michoacán classic: pork simmered slowly until it is meltingly tender, then fried in its own fat until the edges are crisp and golden.
This home-kitchen version braises chunks of pork shoulder with orange, onion, garlic and spices in a Dutch oven, then crisps the shredded meat in batches. Pile it into warm tortillas with onion, cilantro and lime.
Equipment you'll need
- Large Dutch oven
- Large skillet or rimmed baking sheet
- Two forks
Tips for success
- Do not crowd the pan when crisping, or the pork will steam instead of browning.
- For a big batch, spread the shredded pork on a sheet pan and broil for 4 to 6 minutes, stirring once, watching closely.
- Save the rendered fat for crisping leftovers.
Substitutions and variations
- Use a slow cooker for the braise (8 hours on low), then crisp as directed.
- Swap the orange for 1/2 cup orange juice and a squeeze of lime.
- Serve over rice with beans and pickled onions for a carnitas bowl.
Storage and reheating
To store: Refrigerate for up to 4 days. Freeze shredded carnitas (before or after crisping) for up to 3 months.
To reheat: Crisp leftovers in a hot skillet until sizzling and heated through to 165°F (74°C).
Recipe
Crispy Pork Carnitas
Pork carnitas braised with orange, garlic, cumin and oregano until tender, then shredded and crisped in a hot pan. Perfect for tacos, burritos and bowls.
- Prep
- 20 min
- Cook
- 3 hr
- Total
- 3 hr 20 min
- Yield
- About 8 cups shredded pork
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
To serve
Instructions
Step 1: Season
Toss the pork with the salt, cumin, oregano and pepper in the Dutch oven.
Step 2: Braise
Add the onion, garlic, bay leaves, orange juice, orange halves and water. Bring to a simmer, cover and cook over low heat (or in a 325°F / 165°C oven) for 2 1/2 to 3 hours, until the pork is very tender.
Step 3: Reduce
Remove the orange halves, onion and bay leaves. Simmer uncovered, stirring occasionally, until the liquid has mostly evaporated and the pork starts to fry in its rendered fat.
Step 4: Shred
Shred the pork into bite-sized pieces with two forks.
Step 5: Crisp
Heat a large skillet over medium-high heat with a spoonful of the rendered fat (or the oil). Crisp the pork in batches, without stirring, for 3 to 4 minutes until browned on the bottom, then turn briefly.
Step 6: Serve
Serve in warm tortillas with onion, cilantro, lime and salsa.
Cuisine: Mexican · Course: Dinner
Estimated nutrition per serving
- Calories
- 340
- Protein
- 32 g
- Fat
- 22 g
- Carbs
- 3 g
- Fibre
- 0 g
- Sugars
- 2 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/carnitas
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