Pork Carnitas

Pork Carnitas

117
Nette 11

"Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa."
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Ingredients

3 h 45 m servings 250 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 2072 mg
  • 83%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
  3. Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
  4. Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

Footnotes

  • Cook's Note
  • Serve the carnitas with warm, fresh tortillas and salsa.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

117
  1. 159 Ratings

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Most helpful positive review

Hi all, I just figured out today that this had been published. A few things: Keep in mind, the objective of the final step is to get slightly crispy outside with a moist, tender inside. Conve...

Most helpful critical review

Texture was perfect, but meat was waaaaay too salty. Salt overpowered the cumin and chili powder. 1 Tablespoon would have been plenty. Easy fix for an otherwise good recipe.

Hi all, I just figured out today that this had been published. A few things: Keep in mind, the objective of the final step is to get slightly crispy outside with a moist, tender inside. Conve...

i havent tried the recipe but if anyone out there wants to make a variation to this recipe, i recently saw a Mexican friend making carnitas (a whole pig) and what he put in for seasoning was coc...

I'm very happy with how our carnitas turned out! I used a tenderloin and substituted a dark beer for the chicken broth. Very tender and flavorful!

So moist and with great flavor. I never measure just cook by smell, but I upped the garlic, and used the juice of a whole lime. Went a little heavy on the chili powder and cumin, and only salt...

This recipe is perfect! I followed it exactly with one exception - I added about 1/2 cup of coca cola to the liquid while the meat was simmmering and it turned out great. My husband is Mexican a...

I loved the cooking method for these carnitas!! Seriously best I've ever made or bought eating out. I do admit I did a few things differently. I upped the spices, did a dry rub on the pork and...

I made this recipe tonight, and WOW!! Complete out of the ballpark hit with my family. I doubled the recipe for my large family. I used pork sirloin, as that is what Costco had in the 8LB quanti...

Tried this for the Super Bowl and it was fantastic. I used a bit more of the seasoning for the braising liquid. When putting it in the oven, I made sure there was plenty of the juice so it wou...

This recipe was fantastic! Just the right amount of spices and seasoning and I made sure I drizzled more of the cooking liquid on the meat towards the end and it came out perfect. To be honest, ...