Slow Cooked Pork Carnitas
I tested a Slow Cooked Pork Carnitas recipe which resulted in succulent morsels of meat with crispy edges and rave reviews from my family! Flavored with subtle orange and lime undertones along with oregano, bay, and cumin, this combination makes an unforgettable pork recipe.
This Mexican Pulled Pork Recipe is delicious comfort food that’s equally as welcome for a family dinner as for company! Everyone loves this dish!
Why You Must Make
It’s hard to be an expert on a recipe you’re making for the first time, especially when you’ve never even tasted the dish. But traditional pork carnitas have been on my bucket list for a while, and this recipe did not disappoint.
- Cooked in their own fat, these tender morsels of seasoned pork developed delightfully crispy edges.
- Made with the cut of pork I prefer for my pulled pork, these slow cooked carnitas get ridiculously tendr and are amazing served as tacos.
- First cooked in a Dutch oven, then shredded and broiled to get browned, it’s impossible to resist this tender and crispy pork carnitas recipe!
Rolled into tortillas with your favorite toppings, this pork was transformed into the perfect summer fare.
Tips for Making Pork Carnitas
My inspiration was a Cook’s Illustrated pork carnitas recipe which called for slow cooking the pork in water infused with lime and orange juice along with oregano, cumin, and onion. When fork tender, these pork pieces were tossed in a reduction of the fat-laden (AKA extremely flavorful) juices, then broiled to get the classic crispy chunks of meat.
The word carnitas translates to “little meats” in Spanish. This Mexican dish originated in the state of Michoacán and is made by simmering pork in oil or lard, with the latter preferred.
- Traditional Mexican pork carnitas are cooked in lard, but this healthier recipe is cooked in its own fat.
- The flavors of orange, lime, onion, oregano, cumin, and bay help make up for the lack of lard. And it only takes minutes to throw together. Park it in a covered Dutch oven, slide it into the oven, and relax as it cooks away!
- Use a pork shoulder or pork butt for this recipe. It will be fall-apart tender after being slow-cooked and will shred like a dream.
- Once shredded, the succulent pork is broiled and its own fat helps make crispy pieces without using lard!
- Serve this pork carnitas recipe with either corn or flour tortillas and all your favorite taco garnishes. You’ll go back for seconds, then thirds. Thinly sliced radishes are a classic accompaniment, but any of your favorite taco fixins will do.
My crew went with queso fresco (though Bill looked at it a bit suspiciously at first as he’s more of a cheddar guy) and salsa fresca while I piled on a little of everything. These slow-cooked pork carnitas were outstanding, trust me. The BEST entree I’ve made in ages!!!
Frequently Asked Questions
Carnitas is the Mexican word for “little meats.” Traditionally, carnitas are small pieces of fried pork. They start with an inexpensive cut of pork which is first simmered in a bit of water, then fried in pork fat until well browned.
Carnitas are served with salsa plus also can be the filling for tacos and burritos.
Look for a pork shoulder AKA pork butt to make your carnitas. This cut is well-marbled and the higher fat content is ideal for a long braising time. The fat melts away as the pork cooks, keeping the meat tender and juicy.
Yes, these authentic pork carnitas can be made in an Instant Pot or even in a Dutch oven in a traditional oven. Just cook until the meat is fall-apart tender, then broil as the recipe directs.
Go with a Tex- Mex menu which can include Beer Margaritas or Peach Margaritas, Guacamole and chips, Spanish Rice, Spicy Mexican Corn Salad, Mini Margarita Cheesecakes or Tres Leches Cake.
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Pork Carnitas
Succulent slow cooked pork crisped up in the broiled before serving
Ingredients
- 3 1/2 pounds boneless pork butt roast/pork shoulder, cut into 2-inch chunks
- 2 cups water
- 1 small onion, peeled and halved
- Juice of one lime
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 orange, cut in half
- Salt and pepper
- For serving: See list in notes
Instructions
- Preheat the oven to 300º.
- Place the pork chunks into a Dutch oven. Add enough water to cover the pork and then add onion, garlic, lime juice, oregano, cumin, bay leaves, 1 teaspoon salt, ½ teaspoon ground black pepper, and the juice from the orange along with the orange rinds.
- Stir, then bring to a boil over medium heat.
- Cover the pot and transfer to the lower middle rack of the oven. Cook for about 2-2½ hours or until the pork is fork tender.
- Remove the orange rinds, onion, and bay leaves. Line a baking sheet with foil and place a wire rack over the sheet.
- With a slotted spoon, remove the meat to a bowl. When cool enough to handle, break meat pieces in half, removing any excess fat. Set aside.
- Place Dutch oven over high heat and cook for about 15 minutes, till the juices are reduced to about a cup, stirring frequently. Pour the sauce over the meat, season with salt and pepper, mix to combine, then spread over a wire rack.
- Turn oven to broil and place pan on the lower-middle rack. Broil till meat is brown and crispy, about 5-8 minutes, then flip and broil the other side.
- Serve while hot in tortillas with garnishes of your choice.
Notes
For serving: corn or flour tortillas, queso fresco, pico de gallo, guacamole, sliced avocado, minced red onion, sprigs of cilantro, fresh lime wedges, sliced radishes, sour cream.
Adapted from Cook's Illustrated
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 979Total Fat: 67gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 263mgSodium: 502mgCarbohydrates: 20gFiber: 5gSugar: 5gProtein: 73g
56 Comments on “Slow Cooked Pork Carnitas”
I’ve always wanted to make carnitas. I get it often when we go out, but we’ve never attempted at home.
Mmmmmmm…..the only thing missing is a side of mole ;P. No really, your carnitas look delicious, Liz!
Love carnitas. I make a recipe in the crock pot with beer. I will have to try this addition. Bet the orange makes it extra yummy!
This looks awesome! I still have a bag of tortillas, might just give this one a go! Thanks, Liz, for sharing.
look delicious Lizzy!
These look great Liz !! Hmm and here I was expecting a pretty pastry 😉 ! Just kidding … you make great mains too ! Must try this recipe ! Yumm !
Lizzy, I love Carnitas, and love your recipe! We have so many Mexican restaurants in our area, and most of them are so good and authentic, but I will be trying it out to make at home! xo
Yum, the carnitas sound so good. I love the ingredients that you used for the pork.
You made these look like they were made by an expert! 🙂
I love long, slow cooking. There’s great comfort in knowing early in the day that dinner is prepared and there’s nothing more to be done. This looks like a mouth-watering recipe. I do hope your husband was up for it! xx
Consider yourself an expert!
Your carnitas look mouth-watering, I’d love these for dinner! 🙂
I’ve been looking for a great carnitas recipe! Score! Thanks for sharing!
I just love carnitas!! My mom used to make them all the time growing up. I need to make some again soon!
I love carnitas but usually end up getting the premade stuff from Trader Joe’s (which is super tasty) … but now I have no excuse–this looks quite doable, and it’s going to the top of my list of things to try!
What a great tortilla filling!
My meat eating guys would love these! I do love the crispy edges of any meat. Looks like one great recipe.
It would be a first to try carnitas! This dish looks delicious 🙂
Cheers
Choc Chip Uru
Liz I don’t think I’ve ever had a carnitas either but they sound very tasty and I do love Mexican dishes. I’ll have to try these sometime. Hope your having fun at the FBForum. Looking forward to hearing about it.
I have been wanting to try carnitas..this recipe is perfect!