Quick Skillet Carnitas

Tender, crispy-edged pork cooked low and slow in a single skillet with citrus and spices. Ready in under an hour with minimal hands-on time.

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Ingredients

1
Cut the pork shoulder into 3-inch chunks, cutting across the grain in whatever direction makes pieces roughly cube-shaped. You should have 8–10 chunks total.
2
Cut the orange and lime each in half. Peel the garlic cloves but leave them whole.
3
Season all the pork chunks evenly on all sides with salt, pepper, and the dried oregano, using your fingers to rub the spices into the surface.
4
Place a 5-quart Dutch oven or large heavy pot over medium-high heat until the bottom is very hot, about 2 minutes. You should feel strong heat radiating from the surface when you hold your hand 2 inches above it.
5
Place the pork chunks in the hot pot (do not add oil—the meat will release its own fat). Let them sit undisturbed for 3 minutes until the bottoms develop a deep brown crust.
6
Stir the pork with a wooden spoon to turn each piece. Let cook for another 3 minutes without stirring so the new sides brown.
7
Add the orange halves, lime halves, and garlic cloves to the pot, nestling them among the pork pieces.
8
Reduce heat to medium-low (the liquid should barely bubble when you look in). Cover the pot with its lid and braise for 40 minutes until the pork is fork-tender and shreds easily.
9
Remove the lid and increase heat to medium-high. Cook uncovered for 5–8 minutes, stirring occasionally, until most liquid has evaporated and the pork edges are golden and crispy.
10
Discard the citrus halves and garlic cloves. Taste the carnitas and add more salt or pepper if needed.

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