Oven carnitas are a classic Mexican dish of slowly braised pork shoulder that is then roasted until the edges turn golden and crisp. This method uses a Dutch oven to first tenderize the meat, then finishes it under high heat to create the signature contrast of juicy, tender interior and crunchy exterior. It’s a hands-off approach that delivers the same deep, citrus-and-spice flavors as traditional lard-cooked versions, but with far less fuss.
Ingredients
- 4 lb (1.8 kg) pork shoulder (also labeled pork butt or Boston butt), cut into 4–5 large chunks
- 1 tbsp (8 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (8 g) ground cumin
- 1 tbsp (7 g) dried oregano (preferably Mexican oregano)
- 1 large onion, peeled and quartered
- 6 cloves garlic, smashed
- 1 orange, halved
- 2 limes, halved
- 2 bay leaves
- 1 cup (240 ml) chicken broth (low-sodium)
- 2 tbsp (30 ml) vegetable oil (for roasting)
Instructions
- Preheat the oven to 300°F (150°C). Place the pork chunks in a large Dutch oven or heavy oven-safe pot with a lid. Season with salt, pepper, cumin, and oregano. Toss to coat evenly.
- Add the onion, garlic, orange halves, lime halves, bay leaves, and chicken broth. The liquid should come about a third of the way up the pork; if it doesn’t, add a bit more broth or water.
- Cover the pot tightly with the lid and transfer to the oven. Braise for 2 hours, then check: the meat should be fork-tender and easily shredding. If not, continue cooking for another 30–45 minutes. Total braising time is typically 2.5–3 hours.
- Carefully remove the pot from the oven. Discard the bay leaves, orange and lime halves (they have given their flavor). Use tongs to transfer the pork to a cutting board. Reserve the braising liquid.
- When cool enough to handle, shred the pork into large chunks, discarding any large pieces of fat if desired (though some fat adds flavor).
- Increase the oven temperature to 425°F (220°C). Line a rimmed baking sheet with aluminum foil. Spread the shredded pork evenly on the sheet. Drizzle with the vegetable oil and toss to coat. Pour about 1/2 cup (120 ml) of the reserved braising liquid over the meat to keep it moist.
- Roast for 15 minutes, then stir. Continue roasting for another 10–15 minutes, until the edges are browned and crispy. For extra crispiness, switch the oven to broil for the last 2–3 minutes, watching closely to avoid burning.
- Remove from the oven and let rest for 5 minutes. Season with additional salt if needed. Serve immediately.
Tips
- Cut the pork into even chunks: This ensures even cooking. If you leave the shoulder whole, increase braising time to 3.5–4 hours.
- Don’t skip the citrus: The orange and lime add brightness and help tenderize the meat. If you don’t have fresh, you can substitute 1/4 cup (60 ml) orange juice plus 2 tbsp (30 ml) lime juice added to the broth.
- Use a thermometer for safety: The pork is safe when it reaches 145°F (63°C) with a 3-minute rest, but for carnitas you want it much more tender—around 200°F (93°C) internal—so the meat shreds easily. Always check with a food thermometer.
- Make it ahead: The braised pork can be refrigerated in its liquid for up to 3 days before crisping. Simply reheat the chunks in a skillet or oven before serving.
Serving Suggestions
Serve carnitas in warm corn or flour tortillas with diced white onion, fresh cilantro, and a squeeze of lime. Add salsa verde, pickled jalapeños, or crumbled queso fresco. They also work great over rice, in tacos, burritos, or as a topping for nachos. For a low-carb option, serve over lettuce cups with avocado.
Variations
- Spicy carnitas: Add 2–3 chipotle peppers in adobo sauce to the braising liquid, or stir in 1 tsp (2 g) of cayenne pepper with the spices.
- Beer-braised carnitas: Replace the chicken broth with 1 cup (240 ml) of Mexican lager or dark beer for a deeper, maltier flavor.
- Pineapple carnitas: Add 1 cup (165 g) of fresh pineapple chunks to the braising liquid for a sweet-tangy twist. Discard the pineapple before shredding.
- Instant Pot method: Sear the pork on sauté mode, then pressure cook on high for 45 minutes with the same aromatics and 1/2 cup (120 ml) broth. Shred and crisp under the broiler as directed.
Storage and Reheating
Refrigerate leftover carnitas in an airtight container for up to 4 days. To reheat, place in a skillet over medium heat with a splash of broth or water, cover, and cook until heated through, then crisp the edges without the lid. You can also reheat in the microwave, but the texture will be softer. For longer storage, freeze the shredded pork (without the crispy bits) in a zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use pork loin instead of shoulder? Pork loin is much leaner and will dry out during the long braise. If you must use it, reduce the braising time to about 1.5 hours and check for tenderness early. The results will be less juicy and less flavorful.
Why is my carnitas not crispy? The oven needs to be hot enough (425°F/220°C) and the meat should be spread in a single layer on the baking sheet. If the pan is crowded, the meat steams instead of crisps. Also, make sure to drizzle with oil and toss well.
Can I skip the broiling step? Yes, but you’ll miss the crispy edges that define carnitas. Broiling only takes a few minutes and makes a big difference. Watch it carefully to prevent burning.
What if I don’t have a Dutch oven? Use any heavy oven-safe pot with a tight-fitting lid, or a deep roasting pan covered tightly with foil. The key is trapping steam to keep the meat moist.
How do I know when the pork is done? The meat should be fork-tender and easily pull apart. The internal temperature will be around 200°F (93°C), well above the safe minimum of 145°F (63°C) for whole cuts of pork. Always use a food thermometer to verify doneness.
Can I make this in a slow cooker? Yes, cook on low for 8–10 hours or high for 5–6 hours, then shred and crisp in the oven as directed. The flavor will be slightly less concentrated, but it’s a great hands-off option.
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- Tallow French Fries: Crispy, Golden & Easy
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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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