Simple Braised Carnitas

Transform your kitchen into a taqueria with this irresistibly tender and flavorful Simple Braised Carnitas recipe. Made with succulent pork shoulder slow-braised in a savory blend of fresh orange and lime juices, aromatic spices like cumin, oregano, smoked paprika, and a hint of garlic, this dish is the epitome of melt-in-your-mouth deliciousness. The pork is first seared for maximum caramelization, then slow-cooked to perfection until it’s fork-tender and easily shredded. To take it to the next level, the shredded pork is crisped up in a hot skillet, delivering those signature golden, crunchy edges. Perfect for tacos, burritos, or bowls, these versatile and authentic carnitas are a must-try for any Mexican food lover. Easy to make yet brimming with bold, zesty flavors, this recipe is sure to become a household favorite!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 6

Ingredients

• 3 pounds pork shoulder (butt)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 0.5 cups fresh orange juice
• 2 tablespoons fresh lime juice
• 4 cloves garlic cloves, minced
• 2 tablespoons vegetable or neutral oil
• 1 cup water or chicken broth
• 2 leaves bay leaves

Directions

Step 1

Cut the pork shoulder into large chunks, about 2-3 inches in size, and pat them dry with a paper towel.

Step 2

In a small bowl, combine the salt, black pepper, cumin, oregano, and smoked paprika. Sprinkle the spice mixture evenly over the pork chunks, coating all sides.

Step 3

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the pork chunks in batches, searing on all sides until golden brown. Remove the seared pork and set aside.

Step 4

Reduce the heat to medium and stir in the minced garlic, cooking for about 30 seconds until fragrant. Be careful not to let it burn.

Step 5

Return the pork chunks to the pot and add the orange juice, lime juice, water or chicken broth, and bay leaves. The liquid should come about halfway up the pork; add more water if needed.

Step 6

Bring the mixture to a simmer, then lower the heat to a gentle simmer. Cover the pot with a lid and let the pork braise for about 2-2.5 hours, or until it is fork-tender and easy to shred.

Step 7

Once the pork is tender, remove it from the pot and shred it with two forks, discarding any excess fat. Reserve the braising liquid in the pot.

Step 8

To crisp the carnitas, heat a large skillet or cast-iron pan over medium-high heat. Add a spoonful of the reserved braising liquid to the pan, then spread a layer of the shredded pork in the skillet. Cook without disturbing for 3-4 minutes, or until the bottom develops crispy, golden edges. Repeat in batches until all the pork is crisped.

Step 9

Serve the carnitas immediately in tacos, burritos, bowls, or however you like.

Nutrition Facts

Serving size	(1814.7g)

Amount per serving	% Daily Value*
Calories	3753.1

Total Fat 300.9g	0%
Saturated Fat 106.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1020.6mg	0%
Sodium 5613.7mg	0%
Total Carbohydrate 24.0g	0%
Dietary Fiber 3.0g	0%
Total Sugars 10.8g
Protein 234.4g	0%

Vitamin D 0IU	0%
Calcium 229.7mg	0%
Iron 14.6mg	0%
Potassium 4122.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.4%

Protein: 25.1%

Carbs: 2.6%