The Best Ever Carnitas

Tender, juicy, and irresistibly crispy, *The Best Ever Carnitas* recipe takes your taco night to the next level with its bold flavors and fall-apart texture. Made with slow-cooked pork shoulder infused with citrusy orange and lime, fragrant garlic, smoky paprika, and a medley of spices, this traditional Mexican favorite is finished under the broiler for that signature caramelized crispiness. Perfect for feeding a crowd, these carnitas are as versatile as they are delicious—pile them onto warm tortillas, garnish with fresh cilantro and diced onion, or serve alongside your favorite salsa. With only 20 minutes of prep and a low-and-slow cooking method that does most of the work, this recipe is your go-to for restaurant-quality carnitas right at home.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 8

Ingredients

• 4 lbs pork shoulder (bone-in or boneless)
• 1 whole orange
• 1 whole lime
• 6 whole garlic cloves
• 1 whole onion
• 2 whole bay leaves
• 2 tsp ground cumin
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 2 tsp salt
• 1 tsp black pepper
• 2 cups chicken stock
• 2 tbsp olive oil
• 12 pieces tortillas (optional for serving)
• 0.5 cup fresh cilantro (optional for garnish)
• 0.5 cup diced onion (optional for garnish)
• 0.5 cup salsa (optional for serving)

Directions

Step 1

Trim excess fat from the pork shoulder and cut it into large chunks (about 3 inches each).

Step 2

Juice the orange and lime, setting the juice aside for later.

Step 3

Peel and smash the garlic cloves. Peel and quarter the onion.

Step 4

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

Step 5

Sear the pork chunks in batches, browning each side for about 2-3 minutes. Once browned, remove and set the pork aside.

Step 6

Reduce the heat to medium and add the onion and garlic to the pot. Sauté for 2-3 minutes until fragrant.

Step 7

Return the pork to the pot. Sprinkle with salt, black pepper, cumin, oregano, and smoked paprika.

Step 8

Add the bay leaves, chicken stock, orange juice, and lime juice to the pot. Stir gently to combine.

Step 9

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 2.5 to 3 hours, or until the pork is tender and can be easily shredded with a fork.

Step 10

Once the pork is tender, remove it from the pot and shred the meat using two forks.

Step 11

Preheat your oven broiler. Spread the shredded pork evenly onto a large baking sheet.

Step 12

Drizzle 1 cup of the cooking liquid from the pot over the shredded pork to keep it moist.

Step 13

Broil the pork in the oven for 5-8 minutes, or until the edges begin to crisp. Keep a close eye to prevent burning.

Step 14

Serve the carnitas warm with tortillas, fresh cilantro, diced onion, salsa, and your favorite toppings.

Nutrition Facts

Serving size	3876.9 grams (3876.9g)

Amount per serving	% Daily Value*
Calories	6610

Total Fat 408.40g	524%
Saturated Fat 139.30g	697%
Polyunsaturated Fat 0.10g
Cholesterol 1313mg	438%
Sodium 9193mg	400%
Total Carbohydrate 339.50g	123%
Dietary Fiber 41.70g	149%
Total Sugars 45.30g
Protein 400.90g	802%

Vitamin D 0IU	0%
Calcium 1058mg	81%
Iron 39mg	219%
Potassium 7304mg	155%

*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: 55.4%

Protein: 24.2%

Carbs: 20.5%