Carnitas

Almost every culture has its own take on roast pork shoulder, but none are quite like the tender, crispy-edged, and garlic-studded goodness that is carnitas. This preparation of Mexico’s slow-cooked pulled pork is classic and a bit time consuming, but worth every single second: It’s the ultimate confit, and a great example of the delicious results you can accomplish with low-and-slow cooking. Once made, these crispy, flavorful carnitas will be key to upgrading every taco night, or practically any weeknight dinner. Making homemade carnitas for the first time? Keep reading on for all my tips on how to make them the best they can be:

What People Are Saying:
"Super juicy and tender. Great on rice." -childofthecorn5

How To Make Carnitas

INGREDIENTS

• Boneless Pork Shoulder: A hearty, meaty cut of pork that is super versatile, boneless pork shoulder is the classic cut for carnitas. That being said, pork butt (Boston butt) is also a common option. When you think of pulled pork, odds are you’re thinking of pork shoulder. Low and slow is the name of the game here, so you will need to dedicate some time, but most of the time is very hands off, so it really isn’t all the hassle that a nearly 3 hour cook time seems to imply.
• Kosher Salt: The salt is not only going to give some flavor to the pork, but it is also going to help trap extra moisture inside, so that you get a classic crispy outside and moist, tender meat inside.
• Ground Cumin: Cumin is a classic in many Mexican dishes. It is aromatic and earthy, with a hint of spice and nuttiness. Here it is going to help add a base layer of flavor that builds as the pork cooks.
• Cayenne Pepper: I’m not adding much cayenne here, so don’t worry, your carnitas aren’t going to end up super spicy. This is just going to provide a hint of a kick that kind of brings the other flavors alive. If you like spicy food, feel free to add a little bit more!
• Yellow Onion & Garlic: Two classic aromatics, onion and garlic are going to put a lot of savory, punchy flavor into the pork, but also receive a lot of flavor as well as they soak up the pork fat. Once the pork finishes cooking, you’ll shred it and toss it with the onion and garlic for a beautiful mixture that will keep you coming back for more.
• Oregano: Oregano is another classic herb used in Mexican cooking. The fresh twigs I’m using here are punchier than their dried counterparts also used here. They have a strong aroma and taste that is a mix somewhere between sweet and minty, and savory and peppery. Be sure to remove the sprigs when you finish cooking to avoid too much oregano flavor.
• Bay Leaves: Bay leaves are another beautiful aromatic, but one decidedly more subtle. They add a nice earthy, herbal, minty whisper to the dish that helps really take it over the top.
• Navel Orange: Where many Mexican recipes call for other citrus like lemons or limes, the navel orange juice provides a slight sweetness here, without the added sourness that lemons or limes would.
• Pork Lard: I love cooking with pork lard, and lard in general. When cooking a nice cut of pork like the shoulder here, it just feels right. It adds a lot of flavor as it cooks and absorbs all of the pork juices, and results in a nice, crisp browned surface.

STEP-BY-STEP INSTRUCTIONS

Start off by preheating your oven and setting out a clean baking dish. Place the pork cubes in the baking dish and sprinkle all over with salt, cumin, and cayenne pepper, and mix with your hands to get each piece coated evenly with seasoning. Then nestle onion wedges, garlic cloves, oregano sprigs, and bay leaves spread throughout the dish. Squeeze orange juice all over the pork and nestle the wedges similarly into the dish.

Then, in a small saucepan, cook the lard down, stirring occasionally, until it is completely melted. Pour the melted lard evenly over the pork and cover the baking dish in foil.

Pop the tented baking dish into the hot oven and bake undisturbed for 2 hours. Then remove the foil tent and increase the oven temperature to 450°. Carefully remove all of the oregano sprigs, bay leaves, and orange wedges from the dish and ladle out 1 ½ cups of fat, then discard. Allow the pork to cook for another 45 minutes, turning half way to achieve a crisp surface all around.

Then remove the dish from the oven and, using 2 forks, shred the pork and toss it with the garlic and onions until all is distributed evenly. Remove the carnitas from the dish and serve.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Don’t cut corners. The technique for preparing carnitas is almost all hands-off, but whatever you do, don’t skip the second cook! Cooking the meat uncovered at a higher heat allows for crispy and lightly charred surfaces that are quintessential to good carnitas.
• Feel free to tweak the heat level to suit your tastes. Add another 1/2 teaspoon cayenne pepper or a chopped jalapeño if you’re looking for a little extra spice, or reduce it if you really don’t like any heat at all.

What To Serve With Carnitas

Carnitas can amp up any taco night, but don’t be afraid to branch out. You can use the meat for cheesy enchiladas, loaded nachos, or burrito bowls (skip the Chipotle line) decked out with all of your favorite toppings. The long cooking time makes this perfect for a weekend feast, or even Sunday night meal prep.

Storage

Leftover carnitas can be stored in an airtight container in the fridge for 3 to 5 days or in a freezer safe container for up to 3 months. Thaw the frozen carnitas in the fridge before reheating in the oven. You can reheat the carnitas in the microwave, but they will lose the crispy edges that make them so beloved.