Pork Carnitas

Ingredients

• 1.814 kgboneless pork shoulder or butt roast
• 1onion, ends trimmed, halved and peeled
• juice of 1 medium orange or 4 tiny clementines, plus the squeezed halvesorange or clementines
• 2 tablespoonsfresh lime juice
• 473 mlwater
• 2bay leaves
• 1 1/2 teaspoonskosher salt
• 3/4 teaspoonfreshly ground black pepper
• 1 teaspoonground cumin
• 1 teaspoondried oregano

Instructions

1. 1

   Braise the pork

   Set an oven shelf in the lower-middle position and heat the oven to 149°C. Put all the ingredients, including the squeezed citrus halves, into a Dutch oven or large oven-safe pot with a lid. Bring to a simmer over medium-high heat, then transfer the covered pot to the oven and cook for about 2 hours, until the pork is fork-tender and falling apart.

2. 2

   Prepare the pork

   Take the pot out of the oven and set the oven to grill. Lift the meat out with a slotted spoon or tongs and place it on a large foil-lined baking tray.

3. 3

   Reduce the liquid

   Discard the other solids from the pot, keeping the liquid. Set the pot over high heat on the hob and boil for about 10–20 minutes, until the liquid is thick and syrupy, with about 1 cup (237 ml) remaining.

4. 4

   Break into pieces

   While the liquid reduces, use tongs or two forks to gently separate each piece of pork into 3 pieces. Do not shred it at this stage, as the meat is very tender.

5. 5

   Coat and arrange

   When the liquid is thick and syrupy, take it off the heat and return the pork to the pot. Fold the pieces gently through the liquid without breaking them up further. Transfer them back to the baking tray and spread them out in a single layer. Put the tray on the same lower-middle oven shelf.

6. 6

   Grill until crisp

   Grill for 6–8 minutes, until the pork is well browned with slightly crisp edges. Remove the tray and turn each piece with tongs or a large spatula. Grill the other side for another 6–8 minutes, until both sides are browned and the edges are crisp. Serve straight away.

What are pork carnitas?

Carnitas, meaning “little meats” in Spanish, are associated with the Mexican state of Michoacán. Pork is cooked slowly until tender, then browned so the finished pieces have a contrast of soft meat and crisp edges.

This version braises pork shoulder with citrus, onion and spices before reducing the cooking liquid and grilling the meat. The concentrated liquid adds flavour and helps the pork brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 242 calories, 41g protein, 2g carbs, 6g fat.

The pork supplies most of the protein and fat, while the small amount of carbohydrate comes mainly from the onion and citrus. Pair a serving with vegetables, beans or salad for a more varied plate.

Why pork shoulder works

Pork shoulder: this well-marbled cut becomes tender during the long, gentle cooking. Cut it into manageable pieces if needed so it fits comfortably in the pot.

The citrus and spice base

Orange and lime: the juices bring a bright note to the rich pork, while the squeezed orange halves add flavour to the braising liquid. Remove the solids before reducing the liquid.

Cumin and oregano: these give the cooking liquid a warm, savoury aroma. Bay leaves, salt and black pepper round out the seasoning.

Reduce the liquid carefully

Syrupy finish: boil the strained cooking liquid until it thickens and about 1 cup remains. Keep an eye on it as it reduces, since the liquid becomes more concentrated as water evaporates.

Gentle coating: fold the pork through the reduced liquid rather than stirring vigorously. The pieces should be coated but still hold their shape for grilling.

How to get crisp edges

Single layer: spread the coated pork out across the tray so the pieces have room to brown. Crowded meat is more likely to steam than crisp.

Watch the grill: the pork is already cooked before this final stage, so use the stated 6–8 minutes per side as a guide and check for browning and crisp edges.

Serving ideas

Serve the carnitas in warm tortillas with salsa, chopped onion, coriander and a squeeze of lime. They also work in rice bowls, alongside beans, or as a filling for tacos and quesadillas.

Recipe notes & tips

• Use a heavy, oven-safe pot with a close-fitting lid for the braise.
• Bring the liquid to a simmer before moving the pot into the oven.
• Keep the citrus halves in the pot during braising, then discard them before reducing the liquid.
• Use a large tray and arrange the pork in a single layer for more even browning.
• Serve soon after grilling to enjoy the contrast between tender meat and crisp edges.

Variations

• Add chilli: include dried chilli in the braising pot for gentle heat.
• Use clementines: replace the orange with the specified 4 tiny clementines.
• Make it smoky: add a little smoked paprika to the spices.
• Serve as tacos: tuck the pork into warm tortillas with salsa and lime.
• Build a bowl: serve over rice with beans and fresh vegetables.

Common mistakes to avoid

• Shredding too early: keep the pork in larger pieces before coating so it can brown without drying out.
• Skipping the reduction: boil the cooking liquid until syrupy so it clings to the meat.
• Crowding the tray: spread the pork in one layer to help the edges crisp.
• Leaving the pot unattended: check the liquid as it reduces so it does not boil away.
• Over-grilling: look for browned, crisp edges and remove the pork once both sides are done.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot oven or frying pan until piping hot; the edges may crisp again in a pan.

Frequently asked questions