This oven method for carnitas, inspired by J. Kenji López-Alt’s approach, delivers impossibly tender, juicy pork with crispy, caramelized edges—all without deep-frying or constant attention. By braising the pork in its own fat with citrus and aromatics, then broiling to crisp it, you get authentic Mexican flavor with a fraction of the effort. It’s the perfect make-ahead dish for tacos, burritos, and more.
Ingredients
- 4 lb (1.8 kg) boneless pork shoulder (also called pork butt), cut into 2-3 inch chunks
- 1 tbsp (15 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano (preferably Mexican oregano)
- 1 medium white onion, quartered
- 6 cloves garlic, smashed
- 2 oranges, juiced (about 1/2 cup / 120 ml)
- 1 lime, juiced (about 2 tbsp / 30 ml)
- 2 bay leaves
- 1 cinnamon stick (optional)
- 2 cups (480 ml) chicken broth or water
Instructions
- Preheat your oven to 300°F (150°C).
- In a large Dutch oven or heavy oven-safe pot with a lid, toss the pork chunks with the salt, pepper, cumin, and oregano until evenly coated.
- Add the onion, garlic, orange juice, lime juice, bay leaves, cinnamon stick (if using), and chicken broth. The liquid should come about halfway up the pork; add a little water if needed.
- Bring the liquid to a simmer over medium-high heat on the stovetop. Cover the pot and transfer to the oven.
- Braise for 3 to 3 1/2 hours, until the pork is fork-tender and easily shreds. Check at 2 1/2 hours; if the liquid has evaporated and the pork isn’t tender, add a splash of water.
- Remove the pot from the oven. Turn the oven to broil (high).
- Using tongs, transfer the pork chunks to a rimmed baking sheet (or leave them in the Dutch oven if it’s broiler-safe). Discard the bay leaves, cinnamon stick, and most of the liquid, but reserve about 1/2 cup (120 ml) of the braising liquid.
- Shred the pork into large pieces with two forks. Drizzle with a little of the reserved liquid to keep it moist.
- Broil for 5-10 minutes, until the edges are crispy and browned. Stir once halfway through for even crisping. Watch carefully to prevent burning.
- Season with additional salt if needed before serving.
Tips
- Choose the right cut: Pork shoulder (butt) is essential; it has enough fat and collagen to stay moist during the long cook. Avoid lean cuts like loin.
- Don’t skip the broil: This step creates the signature crispy edges that contrast with the tender meat. If you skip it, you’ll have delicious but not truly carnitas.
- Make it ahead: The braised pork can be refrigerated in its liquid for up to 4 days. Shred and crisp it right before serving.
- Substitutions: No oranges? Use 1/2 cup of orange juice from a carton. No chicken broth? Water works fine; just add a bit more salt.
Serving Suggestions
Serve the carnitas in warm corn or flour tortillas with diced white onion, fresh cilantro, and a squeeze of lime. Add salsa verde, pickled red onions, or sliced radishes for extra freshness. They also make excellent burrito bowls, nachos, or taco salads.
Variations
- Spicy Carnitas: Add 2-3 chipotle peppers in adobo sauce (or 1-2 dried guajillo chiles) to the braising liquid for smoky heat.
- Beer-Braised: Replace 1 cup of the broth with a Mexican lager or dark beer for added depth.
- Citrus-Free: If you don’t have citrus, use 1/4 cup apple cider vinegar mixed with 1/4 cup water instead; the result will be slightly less bright but still delicious.
Storage and Reheating
Refrigerate leftover carnitas in an airtight container with a little of the braising liquid for up to 4 days. To reheat, place in a skillet over medium heat, adding a splash of water or broth, and cook until hot and edges re-crisp (about 5-7 minutes). You can also reheat in a 350°F (175°C) oven for 10-15 minutes. For longer storage, freeze in a freezer-safe bag for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use pork loin instead of shoulder? Technically yes, but the result will be drier and less flavorful because loin lacks the fat and collagen needed for moist, tender carnitas. If you must, add 2 tablespoons of lard or butter to the pot and reduce cooking time to 2 hours.
Why is my carnitas not crispy after broiling? The broiler needs to be hot enough and the pork should be spread in a single layer. If the meat is piled too high, it will steam instead of crisp. Also, make sure the pork is well-drained before broiling; excess moisture prevents browning.
Can I make this in a slow cooker? Yes. After searing the pork (optional), combine all ingredients in a slow cooker and cook on low for 8-10 hours. Then shred and crisp under the broiler as directed.
Is it safe to leave the pork in the oven for 3 hours? Yes, as long as the oven temperature is set correctly and you use a timer. The pork reaches an internal temperature well above the safe minimum of 145°F (63°C) for whole cuts, making it safe. Check that the pork is fork-tender before removing.
What can I do with the leftover braising liquid? The liquid is packed with flavor. Skim off the fat, then use it as a sauce for the carnitas, or simmer it down to make a delicious gravy for rice or beans.
Can I double this recipe? Absolutely. Use a larger pot and keep the pork in a single layer as much as possible. Cooking time may increase slightly; just check for tenderness.
Related
- VA Smoking Cessation Program: A Step-by-Step Guide
- Sticky Rice Grand Central Market: Recipe & Tips
- VA Smoking Cessation Group: A Practical Guide
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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