Carnitas

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Pat the pork shoulder dry and season it evenly with the salt, cumin, and oregano. Toss well so the spices coat all sides; drying and seasoning thoroughly helps the pork brown more efficiently during the shorter cooking time.

   700 g pork shoulder, boneless, cut into 4 cm chunks3 g ground cumin2 g dried oregano8 g fine sea salt
2. 2

   Heat a heavy oven-safe pot or Dutch oven over medium-high heat. Add the lard, then brown the pork in a single layer in 2 batches, about 3-4 minutes per batch, until deep golden on several sides. Do not crowd the pot or the meat will steam instead of caramelize.

   45 g lard700 g pork shoulder, boneless, cut into 4 cm chunks
3. 3

   Return all the pork to the pot. Add the orange juice, lime juice, crushed garlic, bay leaves, and water. Scrape up any browned bits from the bottom; they add flavor to the braising liquid. Bring to a brisk simmer.

   700 g pork shoulder, boneless, cut into 4 cm chunks1 medium (120 ml juice) orange, juiced1 medium (30 ml juice) lime, juiced4 garlic cloves, lightly crushed2 bay leaves250 ml water
4. 4

   Cover the pot and transfer it to the oven. Cook for 30 minutes, then uncover and cook for 10-12 minutes more, until the pork is very tender when pierced and most of the liquid has reduced.

   700 g pork shoulder, boneless, cut into 4 cm chunks1 medium (120 ml juice) orange, juiced1 medium (30 ml juice) lime, juiced4 garlic cloves, lightly crushed2 bay leaves250 ml water
5. 5

   Remove the pot from the oven. Discard the bay leaves. Lightly crush some of the pork pieces with a spoon or potato masher, leaving some chunks intact for texture.

   700 g pork shoulder, boneless, cut into 4 cm chunks2 bay leaves
6. 6

   Set the pot over medium-high heat on the stove and cook uncovered for 5-8 minutes, stirring only occasionally, until the remaining fat and juices fry the pork edges and create the signature carnitas caramelization. Stop when the meat has crisp brown bits but is still juicy.

   700 g pork shoulder, boneless, cut into 4 cm chunks45 g lard
7. 7

   Let the carnitas rest for 5 minutes so the juices settle slightly. Serve hot with lime wedges for squeezing over the top.

   1 lime, cut into wedges lime wedges

Origin & History

Carnitas originated in Michoacán, where pork is traditionally slowly cooked in its own fat in large copper cauldrons until exceptionally tender and crisp at the edges. The dish is a classic of Mexican festive cooking and is widely served in tacos, tortas, and family-style platters across the country.