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Slow cooked Pork Carnitas over a tortilla on a white plate

Pork Carnitas

5 from 5 reviews

Succulent slow cooked pork crisped up in the broiled before serving

Ingredients

Instructions

  1. Preheat the oven to 300º.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve while hot in tortillas with garnishes of your choice.

Notes

Adapted from Cook’s Illustrated

Nutrition