Pork Carnitas

Name: Pork Carnitas
Total time: 200 min
Yield: 8
Ingredients: 1.8 kg pork shoulder; 1 tbsp salt; 2 tsp cumin; 1 tsp dried oregano; 1 onion; 4 cloves garlic; 1 orange; 250 ml water; to serve corn tortillas, onion, cilantro, lime

Slow-cooked pork shoulder shredded and crisped.

Prep: 15 min
Cook: 185 min
Total: 200 min
Active: 20 min
Serves: 8
Difficulty: Medium
Cuisine: mexican

Servings8

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Ingredients

Steps

Heat the oven to 150°C / 300°F. Toss the pork with the salt, cumin, and oregano.
Pack it into a Dutch oven with the onion, garlic, orange juice, spent orange halves, and water.
Cover and cook 3 hours until the meat falls apart. Discard the orange halves.
Shred the pork, spread it on a sheet pan with a few spoonfuls of the cooking liquid, and broil 5–8 minutes until the edges crisp.
Serve in warm tortillas with onion, cilantro, and lime.

Crisp only half if you want leftovers to reheat well.

Food safety Braise pork shoulder until fork-tender, well beyond 63°C / 145°F.