Mexican Pork Carnitas
Slow-cooked pork shoulder falls apart into crispy-edged, tender morsels infused with citrus and spices. Authentic Mexican comfort food, perfect for tacos, tostadas, or rice bowls.
- Total time
- 240 min
- Servings
- 4
- Calories
- 520
- Protein
- 52g
Ingredients
- 3 lb pork shoulder, cut into 3-inch chunks
- ½ cup lard or vegetable oil
- 1 whole orange, halved
- 1 whole lime, halved
- 8 cloves garlic cloves, crushed
- 2 tsp dried oregano
- 1.5 tsp ground cumin
- 3 whole bay leaves
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 cup water or chicken broth
Instructions
- 1
Pat the pork shoulder chunks dry with paper towels; this ensures better browning. Season generously with salt and pepper on all sides.
- 2
Heat lard or oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes. Working in batches to avoid overcrowding, sear the pork for 3–4 minutes per side until deeply golden brown, then transfer to a plate.
- 3
Return all browned pork to the pot along with garlic, oregano, cumin, and bay leaves; stir to coat in the rendered fat and spices for about 1 minute until fragrant.
- 4
Squeeze the orange and lime halves over the pork, then add the squeezed halves to the pot along with the water or broth. The liquid should come about halfway up the pork; add more if needed.
- 5
Bring to a simmer over medium heat, then reduce to low and cover with a lid slightly ajar. Cook gently for 2.5–3 hours, stirring occasionally, until the pork is fork-tender and begins to fall apart when pierced.
- 6
Remove the lid and increase heat to medium. Continue cooking, uncovered, for 30–40 minutes, stirring frequently, until the liquid has reduced and the pork begins to brown and crisp at the edges in the remaining fat, about internal temp of 180 °F.
- 7
Remove from heat and discard the orange and lime halves and bay leaves. Let the carnitas rest for 5 minutes, then shred any larger pieces with two forks if desired, keeping the meat in chunks for texture.
- 8
Transfer to a serving dish, drizzle with any pan juices and rendered fat, and serve warm with warm tortillas, lime wedges, diced onion, fresh cilantro, and your favorite salsas.
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