Carnitas (Mexican Braised Pork)

Ingredients

• 3 lbs boneless pork shoulder, cut into 3" chunks
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp dried oregano
• 1 onion, quartered
• 6 garlic cloves, smashed
• 2 bay leaves
• 1 orange, juiced
• 1 lime, juiced
• 1 cup chicken stock or water
• Warm corn tortillas, diced onion, cilantro, salsa, lime wedges for serving

Method

1. Season pork with salt, pepper, cumin, and oregano.
2. Braise: Place pork in a Dutch oven with onion, garlic, bay leaves, orange juice, lime juice, and stock. Cover tightly. Cook at 300°F for 3 hours until very tender and shreddable.
3. Shred: Remove pork, shred with two forks. Discard onion, garlic, bay leaves. Reserve braising liquid.
4. Crisp: Spread shredded pork on a sheet pan. Spoon a few tablespoons of braising liquid over. Broil 3–5 min until the edges are crispy and caramelized. Toss, broil again for more crispy bits.
5. Serve in warm corn tortillas with onion, cilantro, salsa, and lime.

What You're Practicing

• Braise-then-broil: the two-stage method that gives carnitas their signature texture (tender inside, crispy edges)
• Citrus in the braise: orange and lime juice add brightness and help tenderize
• The braising liquid is concentrated flavor — use it to moisten the shredded meat
• Same low-and-slow science as pulled pork, different flavor profile