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–+ servings

Authentic Mexican Pork Carnitas

Carnitas, or Mexican pulled pork, is made by slow cooking pork until perfectly tender and juicy, then roasting the shredded pork for deliciously crisp edges.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 12 servings
Course: Dinner
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 5-pound boneless pork shoulder, cut into large 2-inch chunks
  • 1 large onion coarsely chopped
  • 4 garlic cloves smashed
  • 1 jalapeño seeded and sliced (optional)
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 bay leaves
  • 1 orange zested and juiced
  • 1 lime juiced
  • Salt and freshly ground black pepper to taste

Method
 

  1. Preheat your oven to 275°F (135°C). Pat pork dry, then season generously with salt, pepper, cumin, and oregano.
  2. Heat vegetable oil in a Dutch oven over medium-high heat. Working in batches, sear pork pieces on all sides until golden brown, about 3 minutes per side.
  3. Add chopped onion, garlic, jalapeño, orange zest, orange juice, lime juice, and bay leaves to the pot. Stir to combine.
  4. Cover the Dutch oven and transfer to the preheated oven. Cook for 3 hours, or until pork is fork-tender and easily shreds.
  5. Remove pork from liquid and shred using two forks. Increase oven temperature to 425°F (220°C). Spread pork in a single layer on a baking sheet and roast for 15–20 minutes, flipping halfway, until edges are crispy.
  6. Transfer crispy carnitas to a platter. Serve with warm tortillas, pico de gallo, and a squeeze of fresh lime.
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