Carnitas
Mexican slow-cooked pork — fall-apart tender, juicy on the inside, and crisped to perfection under the broiler. The most flavorful taco meat you'll ever make, seasoned with citrus and spices.
Prep
15 min
Cook
210 min
Servings
10
Calories
380
Difficulty
Easy
Cuisine
Mexican
Ingredients
- • 4 lbs pork shoulder (bone-in or boneless)
- • 1 tablespoon cumin
- • 1 tablespoon oregano
- • 2 teaspoons chili powder
- • 1 teaspoon smoked paprika
- • 1 large onion, quartered
- • 6 cloves garlic, smashed
- • 2 oranges, juiced
- • 2 limes, juiced
- • 1 cup chicken broth
- • 2 bay leaves
- • Corn tortillas, cilantro, diced onion, and lime for serving
- • Salt and pepper to taste
Instructions
- Step 1: Cut pork shoulder into 3-4 large chunks. Season generously with cumin, oregano, chili powder, paprika, salt, and pepper.
- Step 2: Place pork in a Dutch oven or slow cooker. Add onion quarters, garlic, bay leaves, orange juice, lime juice, and chicken broth.
- Step 3: Cover and cook at 300°F for 3-3.5 hours (or 8 hours on low in a slow cooker) until pork is fall-apart tender.
- Step 4: Remove pork and shred with two forks. Discard bay leaves and onion.
- Step 5: Spread shredded pork on a baking sheet. Spoon a few tablespoons of the cooking liquid over the meat.
- Step 6: Broil on high for 4-5 minutes until the edges get crispy and caramelized. Toss and broil again for another 3 minutes.
- Step 7: Serve in warm corn tortillas with fresh cilantro, diced onion, lime wedges, and your favorite salsa.