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Pork Carnitas

Pork Carnitas

  • Prep

    15 m
  • Cook

    3 h 30 m
  • Ready In

    3 h 45 m
Nette

Nette

Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 2072 mg
  • 83%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
  3. Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
  4. Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.
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Reviews

CHIQUITAPLATANO
76

CHIQUITAPLATANO

10/9/2011

i havent tried the recipe but if anyone out there wants to make a variation to this recipe, i recently saw a Mexican friend making carnitas (a whole pig) and what he put in for seasoning was coca cola, limes and lemons, laurel leaves, and cooking wine. dont forget the salt and use its own drippings to keep it from being dried out, remember, carnitas werent meant to be diet food.

SarahMaeBe
75

SarahMaeBe

3/20/2012

I'm very happy with how our carnitas turned out! I used a tenderloin and substituted a dark beer for the chicken broth. Very tender and flavorful!

Nette
68

Nette

8/12/2014

Hi all, I just figured out today that this had been published. A few things: Keep in mind, the objective of the final step is to get slightly crispy outside with a moist, tender inside. Convection oven is great for this. The recipe says a "clove" of garlic ... I meant a bulb, but of course, garlic to taste, and for that matter, salt. Also remember to adjust your salt and spices to the size of the roast, but broth doesn't need the same levels of increases. I wrote this such a long time ago -- I don't use cans of broth anymore, just the sealed boxes -- about 1 will do for most roasts. Also, this is the Winter version with a dutch oven. I have a summer version where I marinate the pork pieces in lime, garlic, olive oil, adobo chili sauce, cilantro, and onion. I then grill outdoors to get the browned edges, and then set up a disposable aluminum pan covered with foil to do the braising in broth. I keep it on the grill on very low heat until tender. Then move the pieces indoors to finish with the same steps as the winter version. This way, it keeps the house a bit cooler. Some great ideas in your comments including crock pot use, and cola or beer for braising liquid. You know, you can also use this method for pulled pork... just decrease the cumin and chili, and add BBQ sauce to your braising liquid. Either way, for the carnitas, I've since started adding mild green chili to the braising broth. Cheers!

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