The Story
Carnitas means 'little meats' in Spanish, and the name describes the technique perfectly: chunks of pork shoulder braised until fork-tender, then shredded and crisped until the edges turn golden and caramelized. The result is meat that is simultaneously tender and crispy, rich and bright, deeply porky yet light enough to eat taco after taco without feeling weighed down. This is a weekend project — the pork needs time to braise slowly until it practically falls apart — but the actual hands-on work is minimal. Season the pork, put it in the oven, and walk away for three hours while your house fills with the most incredible smell. The final step of crisping under the broiler is what sets great carnitas apart from merely good ones. Those charred edges add texture and flavor that cannot be replicated any other way. Serve with warm corn tortillas, a simple salsa, pickled onions, and plenty of lime wedges.
Ingredients
- 013 lbs boneless pork shoulder, cut into 3-inch chunks
- 021 tablespoon kosher salt
- 031 teaspoon ground cumin
- 041 teaspoon dried oregano
- 051/2 teaspoon black pepper
- 061 orange, juiced
- 071 lime, juiced
- 081 small white onion, quartered
- 096 garlic cloves, smashed
- 102 bay leaves
- 111 cup chicken broth or water
- 12Warm corn tortillas, cilantro, pickled onions, and salsa for serving
Method
- 1
Preheat the oven to 325°F (165°C).
- 2
Season the pork chunks generously on all sides with salt, cumin, oregano, and pepper.
- 3
Arrange the pork in a single layer in a Dutch oven or deep oven-safe pot.
- 4
Add the orange juice, lime juice, onion quarters, garlic, and bay leaves.
- 5
Pour in the chicken broth. The liquid should come about halfway up the pork.
- 6
Cover tightly with a lid or foil. Braise for 3 to 3 1/2 hours until the pork is completely tender and shreds easily.
- 7
Remove the pork to a sheet pan, discarding the onion, garlic, and bay leaves. Reserve the braising liquid.
- 8
Shred the pork into bite-sized pieces using two forks.
- 9
Preheat the broiler. Drizzle the shredded pork with a few tablespoons of the reserved braising liquid.
- 10
Broil for 3 to 5 minutes until the edges are golden and crispy. Toss, add more liquid, and broil again for maximum crispness.
- 11
Serve immediately in warm tortillas with your favorite toppings.
From Sofia's Kitchen
Pro tips & little secrets
- The fat cap on pork shoulder is your friend — leave it on for moisture and flavor during braising.
- The final broiling step is not optional. Those crispy edges are what make carnitas special.
- Reserve all the braising liquid — it is liquid gold for moistening the meat and adding flavor.
- Carnitas freeze beautifully. Store the meat and liquid separately, then crisp under the broiler after thawing.
Written & tested by
Sofia Marín
Sofia brings family recipes from Mexico and the Mediterranean into the SavoryNest kitchen. She specialises in weeknight meals that taste like a slow Sunday.
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