forkue
Pork Carnitas

Mexican · Dinner · Easy

Pork Carnitas

Total
3 hr 20 min
Prep
20 min
Serves
6
Calories
390
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Tender pork shoulder cooks down with orange and garlic, then crisps in its own fat for a mix of soft strands and browned edges.

The contrast matters most in Pork Carnitas: juicy pieces underneath and a thin, crackly crust on top. A covered braise softens the shoulder before a brief broil browns the exposed surfaces.

Choose pork shoulder with visible marbling and trim only thick exterior fat. Cut the meat into even chunks so it becomes fork-tender together; a lean loin will dry out before it shreds.

SavoryRichCrispyMake AheadFreezer FriendlyClassicGluten-freeDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Heat the oven to 325°F (165°C). Put pork shoulder, orange juice, water, garlic, cumin, oregano and salt in a Dutch oven and cover tightly.

  2. Braise for until the pork pulls apart readily with a fork and reaches about 195°F. If still firm, continue in increments, checking tenderness.

  3. Transfer the pork to a rimmed sheet pan and pull into large pieces. Spoon a little of the cooking fat and juice over it.

  4. Broil 6 inches from the heat for until the tips brown, watching closely. Turn the pieces and broil for more, then moisten with a few spoonfuls of the remaining juices.

Forkue tips

  • Crisp only the portion you plan to eat; the unbroiled pork stays juicier for reheating.

Storing and reheating

Refrigerate pork with its juices for 4 days or freeze for 3 months. Warm covered, then broil briefly to restore the browned edges.

Nutrition per serving, estimated

390Calories
40gProtein
3gCarbs
24gFat

Photo: Jj saezdeo, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Pork Carnitas: FAQ

Can I use pork loin?

Shoulder is the better cut because its fat and connective tissue keep it moist during the long braise. Loin does not shred the same way.

Why is the pork still tough?

It needs more time for the connective tissue to soften. Keep the pot covered and continue braising until a fork separates the chunks easily.

How do I store and reheat Pork Carnitas?

Refrigerate pork with its juices for 4 days or freeze for 3 months. Warm covered, then broil briefly to restore the browned edges.

How long does Pork Carnitas take?

About 3 hr 20 min in total: 20 min prep and 3 hr cooking.

What do I need to make Pork Carnitas?

The key ingredients are pork shoulder, orange juice, garlic, ground cumin and dried oregano, plus pantry basics.

Any tips for Pork Carnitas?

Crisp only the portion you plan to eat; the unbroiled pork stays juicier for reheating.

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