Oven pork carnitas are a classic Mexican dish of slowly braised pork shoulder that becomes meltingly tender, then gets crisped under the broiler for those irresistible golden edges. This version uses a Dutch oven to first braise the meat in citrus and spices, then roasts it uncovered to achieve the signature contrast of crunchy exterior and succulent interior — all in your home oven, no deep frying required.
Ingredients
- 4 lb (1.8 kg) boneless pork shoulder (also called pork butt), cut into 3-inch chunks
- 1 tbsp (15 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil or vegetable oil
- 1 medium onion, quartered
- 6 garlic cloves, smashed
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) dried oregano (preferably Mexican oregano)
- 1 tsp (2 g) chili powder (optional, for heat)
- 1 orange, juiced (about 1/3 cup / 80 ml), plus the spent halves
- 1 lime, juiced (about 2 tbsp / 30 ml)
- 1 cup (240 ml) chicken broth (low-sodium)
- 2 bay leaves
Instructions
- Preheat your oven to 300°F (150°C). Pat the pork chunks dry with paper towels and season generously with the salt and pepper.
- Heat the oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Working in batches, sear the pork on all sides until deeply browned, about 3–4 minutes per batch. Transfer the browned pork to a plate and set aside.
- Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring, for 2 minutes until fragrant and slightly softened. Stir in the cumin, oregano, and chili powder (if using) and cook for 30 seconds.
- Pour in the orange juice, lime juice, and chicken broth, scraping up any browned bits from the bottom of the pot. Return the pork to the pot, along with any accumulated juices. Tuck the spent orange halves and bay leaves into the liquid.
- Bring the liquid to a simmer, then cover the pot with a tight-fitting lid and transfer to the oven. Braise for 2 hours, or until the pork is fork-tender and easily shreds.
- Remove the pot from the oven and increase the oven temperature to 425°F (220°C). Using tongs, remove and discard the orange halves and bay leaves. Shred the pork directly in the pot with two forks, mixing it with the braising liquid.
- Place the pot uncovered back in the oven and roast for 20–30 minutes, stirring once halfway, until the liquid has reduced and the edges of the pork are crispy and browned. If you prefer extra crispy carnitas, you can broil for the last 2–3 minutes, watching carefully to avoid burning.
- Season with additional salt to taste. Serve immediately.
Tips
- Choose the right cut: Pork shoulder (or butt) is essential for carnitas because its high fat content keeps the meat moist during the long braise. Avoid lean cuts like tenderloin, which will dry out.
- Don’t skip the sear: Browning the pork before braising adds deep flavor. It may take a few extra minutes, but it’s worth it.
- Substitute the citrus: If you don’t have fresh orange, you can use 1/4 cup (60 ml) orange juice plus 1 tablespoon (15 ml) white vinegar. The flavor will be slightly less bright, but still delicious.
- Make it ahead: Carnitas actually taste even better the next day. Shred the meat, cool it in the braising liquid, and refrigerate. Reheat in a skillet or under the broiler to re-crisp.
Serving Suggestions
Serve the carnitas piled onto warm corn or flour tortillas with diced white onion, fresh cilantro, and a squeeze of lime. They’re also perfect in tacos, burritos, tortas, or over a bed of rice and beans. For a classic garnish, add a spoonful of salsa verde or pico de gallo.
Variations
- Spicy carnitas: Add 1–2 chopped chipotle peppers in adobo sauce along with the spices for a smoky heat.
- Beer-braised: Replace half of the chicken broth with a light Mexican lager or pale ale for extra depth.
- Citrus twist: Add a halved grapefruit or a couple of tangerines along with the orange for a more complex citrus flavor.
- Slow cooker version: After searing, transfer everything to a slow cooker and cook on low for 8–10 hours. Then shred and crisp under the broiler.
Storage and Reheating
Store leftover carnitas in an airtight container with some of the braising liquid, and refrigerate for up to 4 days. To freeze, place the cooled carnitas in a freezer-safe bag or container, pressing out excess air; they will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. For best results, reheat in a skillet over medium-high heat with a splash of broth or water, stirring until hot and crispy, or spread on a baking sheet and broil for 2–3 minutes. Reheat leftovers to an internal temperature of 165°F (74°C).
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 cooking time to about 1 hour and check for tenderness early, but expect a less juicy result.
Why are my carnitas not crispy? The crisping step requires enough fat and liquid reduction. Make sure the pork is well shredded and the oven is hot (425°F/220°C). If the meat is still too wet, drain off some of the liquid before roasting, and consider broiling for the last few minutes.
Can I cook this in a regular roasting pan instead of a Dutch oven? Yes. After searing the pork in a skillet, transfer everything to a roasting pan, cover tightly with foil, and braise. Then uncover and roast as directed.
How do I know when the pork is done? The pork is done when it is fork-tender and easily pulls apart. The USDA FSIS safe minimum internal temperature for whole cuts of pork is 145°F (63°C) with a 3-minute rest, but for carnitas you’ll cook it well beyond that for the desired texture.
Can I make this in advance for a party? Absolutely. Prepare the carnitas through the braising step, then cool and refrigerate. Before serving, reheat in a 400°F (200°C) oven, then broil to crisp. This makes party prep much easier.
What’s the best way to reheat just a small portion? For a single serving, heat a skillet over medium-high heat, add a little oil, and sauté the carnitas until hot and crispy, about 5 minutes. This is quicker than using the oven and works great.
Related
- Sticky Rice Ceres CA: Easy Steamed Recipe
- Peking Duck Dubai: Crispy Home Recipe
- Sticky Rice Cafe Knoxville: A Local Favorite
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).