Slow-Cooked Carnitas
Tender, citrus-infused pork slowly braised until falling apart, then crisped to perfection. These authentic Mexican carnitas are served with warm tortillas, fresh toppings, and homemade salsa for a memorable dinner.
Ingredients
- 4 lbs pork shoulder (Boston butt), cut into 2-inch chunks
- 2 orange, juiced and rind reserved
- 2 lime, juiced
- 6 garlic cloves, minced
- 1 white onion, quartered
- 2 jalapeño pepper, seeded and chopped
- 2 tsp dried oregano
- 2 tsp ground cumin
- 2 bay leaves
- 1 cinnamon stick
- 2 tbsp salt
- 1 tsp black pepper
- 1/2 cup vegetable oil
- 16 corn tortillas, warmed
- 1/2 cup fresh cilantro, chopped
- 1/2 cup white onion, finely diced
- 1 cup salsa verde
- 2 ripe avocado, sliced
- 2 limes lime wedges, for serving
- 6 radishes, thinly sliced
Instructions
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1
Season 4 lbs cut into 2-inch chunks pork shoulder (Boston butt) generously with 2 tbsp salt and 1 tsp black pepper.
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2
Place the pork in a slow cooker along with 6 minced garlic cloves, 1 quartered white onion, 2 seeded and chopped jalapeño pepper, 2 tsp ground cumin, 2 tsp dried oregano, 2 bay leaves, and 1 cinnamon stick.
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3
Add the juice of 2 juiced and rind reserved orange and 2 juiced lime, and toss the squeezed orange rinds into the slow cooker as well.
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4
Cover and cook on low for 8-10 hours, or high for 4-5 hours, until the pork is very tender and falls apart easily with a fork.
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5
Once done, remove the pork pieces to a large bowl, leaving behind the cooking liquid. Discard the orange rinds, bay leaves, and cinnamon stick.
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6
Shred the pork with two forks, removing any large pieces of fat.
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7
Preheat the oven to 425°F (220°C).
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8
Ladle about 1 cup of the cooking liquid over the shredded pork to moisten it.
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9
Heat 1/2 cup vegetable oil in a large oven-safe skillet over high heat until it begins to shimmer.
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10
Working in batches, add some of the shredded pork to the hot oil and cook undisturbed for about 2-3 minutes until the bottom starts to crisp up. Transfer each batch to a baking sheet.
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11
Once all the pork has been seared, place the baking sheet in the preheated oven for about 10 minutes to further crisp up the edges.
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12
To serve, place the crispy carnitas on warm 16 warmed corn tortillas. Top with 1/2 cup finely diced white onion, 1/2 cup chopped fresh cilantro, 1 cup salsa verde, 2 sliced ripe avocado slices, and 6 thinly sliced radishes.
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13
Serve with 2 limes for serving lime wedges on the side for squeezing over the top.