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A red Dutch oven filled with braised pork cubes with an orange wedge on top and a few orange wedges, garlic cloves, oregano, and spoon on the side.
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4.88 / 71 votes

Carnitas ~ Mexican Braised Pork

This old-school carnitas--pork shoulder simmered with onion, garlic, bay leaf, and orange until falling-apart tender and crispy--is excellent in burritos, tacos, or on its own. And it can be made in an Instant Pot or slow cooker.
Prep Time20 minutes
Cook Time1 hour 40 minutes
Total Time2 hours
Course: Mains
Cuisine: Mexican
Servings: 8 servings
Calories: 291

Ingredients

  • 4 pounds fatty pork shoulder, cut into 2-inch pieces
  • 3 cups cold water
  • 1 medium white onion, thinly sliced
  • 1/2 orange, preferably seedless, cut into 2 wedges, (or 1 to 2 oranges if using the Instant Pot Variation)
  • 1/4 cup lard, (or, for the lard averse, vegetable oil)
  • 8 garlic cloves, peeled
  • 3 bay leaves
  • 1 tablespoon sweetened condensed milk
  • 2 teaspoons dried Mexican oregano, crumbled
  • 1 1/2 to 2 teaspoons fine salt, or 3 to 4 teaspoons kosher salt
US - Metric

Instructions

  • Place all of the ingredients in a wide 6- to 7-quart heavy pot. (Don’t worry if everything isn't completely submerged.) Bring to a boil, skimming any scum that collects on the surface as necessary.
  • Reduce the heat to medium-lowish and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1 1/2 to 2 hours. Discard the orange pieces and bay leaves.

    ☞ TESTER TIP: If the liquid hasn’t completely evaporated, transfer the pork to a bowl and continue to simmer the liquid, stirring often, until it is reduced and only a glossy layer of oil remains.

  • Preheat the oven to 450°F (232°C)
  • If your pot isn't ovenproof, transfer the pork and fat to a dish of some sort that's ovenproof. Slide the pork into the oven, uncovered, and let it fry in its own fat until it's browned, 20 to 30 minutes. There’s no need to stir. Serve it straight from the pot.

Notes

  1. Storage--Leftover pork carnitas can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months.
  2. Reheating--If frozen, thaw overnight in the refrigerator. Reheat on the stovetop or in the oven with a little additional lard until warmed through and crisped on the edges.
  3. Dietary--This pork carnitas recipe is suitable for gluten-free diets.

Nutrition

Serving: 1portion | Calories: 291kcal | Carbohydrates: 6g | Protein: 28g | Fat: 17g | Saturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 550mg | Fiber: 1g | Sugar: 3g