Carnitas Los Angeles: Slow-Cooked Pork Tacos

Carnitas are Mexican-style pork cooked slowly until tender, then browned until the edges turn crisp. In Los Angeles, they’re often served in tacos with onion, cilantro, salsa, and lime; this practical home version uses the oven and a hot skillet for rich flavor without a pot of lard.

Ingredients

4 lb (1.8 kg) boneless pork shoulder, cut into 2-inch (5 cm) chunks
2 tsp (12 g) kosher salt
1 tsp (2 g) ground cumin
1 tsp (2 g) dried Mexican oregano, or regular dried oregano
½ tsp (1 g) ground black pepper
1 medium yellow onion, peeled and cut into wedges, about 1 cup (150 g)
6 garlic cloves, lightly crushed, about 2 tbsp (18 g)
1 medium orange, juiced, about ½ cup (120 ml), plus the squeezed halves
½ cup (120 ml) low-sodium chicken broth or water
2 tbsp (30 ml) neutral oil, for crisping as needed
16 small corn tortillas, about 6 inches (15 cm) wide
1 cup (100 g) finely diced white onion, for serving
1 cup (20 g) chopped fresh cilantro, for serving
2 limes, cut into wedges, about ¼ cup (60 ml) juice
1 cup (240 ml) salsa, for serving

Instructions

Heat the oven to 300°F (150°C). Pat the pork dry and cut away any unusually thick, hard pieces of surface fat, leaving some fat to keep the meat moist. Mix the salt, cumin, oregano, and pepper, then rub the seasoning over the pork.
Arrange the onion wedges and crushed garlic in a Dutch oven or other heavy, oven-safe pot with a tight-fitting lid. Add the pork, orange juice, squeezed orange halves, and broth. The liquid should come partway up the meat, not cover it. Cover tightly.
Braise for 2 hours 45 minutes, turning the pieces once after about 1½ hours. Check a large piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork, but shoulder needs substantially more cooking to become tender. Continue cooking, covered, in 15-minute increments until the pork is fork-tender and easily pulls apart, usually about 3 hours total in the oven.
Lift the pork onto a rimmed baking sheet or large dish and discard the orange halves. Strain the pot liquid into a heatproof measuring cup, pressing lightly on the onion and garlic; discard the solids. Let the pork rest for 10 minutes, then pull it into bite-size strands with two forks. Skim excess fat from the liquid and reserve about ½ cup (120 ml) for moistening the meat.
For crisp edges, heat a large skillet over medium-high heat and add a teaspoon of oil. Work in batches so the pan isn’t crowded. Spread a single layer of shredded pork in the skillet and leave it undisturbed for 2 to 3 minutes, until browned underneath. Toss and cook 1 to 2 minutes more. Add a spoonful of reserved cooking liquid to moisten each batch; avoid pouring in so much that the pork steams. Repeat, adding oil as needed.
Warm the tortillas in a dry skillet for about 30 seconds per side, or wrap them in foil and warm in a 300°F (150°C) oven for 10 minutes. Serve the pork hot with tortillas, diced onion, cilantro, lime wedges, and salsa.

Tips

Choose the right cut: Pork shoulder, also sold as Boston butt, has enough connective tissue and fat to become tender during a long braise. Lean loin dries out and won’t shred as well.
Use Mexican oregano if available: It has a more citrusy, earthy flavor than Mediterranean oregano. Regular oregano works, but the seasoning will taste slightly different.
Don’t rush the braise: If the pork resists a fork, it needs more time, even if it has reached a safe temperature. Keep the pot covered and check every 15 minutes.
Brown in batches: Crowding the skillet traps steam and prevents crisp edges. Keep finished batches warm in a low oven while you crisp the rest.

Serving Suggestions

Set out the carnitas family-style with warm corn tortillas, salsa, lime, onion, and cilantro so everyone can build tacos to taste. Add sliced radishes or shredded cabbage for crunch, and serve with Mexican rice, pinto beans, or a simple green salad. For a less traditional but convenient plate, spoon the pork over rice or tuck it into a bowl with beans and salsa.

Variations

For a brighter citrus note, add the finely grated zest of the orange before braising. For gentle heat, add one seeded jalapeño to the pot; for a smoky flavor, stir a little chipotle in adobo into the strained cooking liquid. If you have no Dutch oven, use a deep roasting pan tightly sealed with foil, checking that the liquid hasn’t evaporated. The method is oven-based rather than the traditional lard confit approach, so it produces tender, crisped pork with a somewhat lighter, less rich finish.

Storage and Reheating

Refrigerate cooked pork within 2 hours, in a shallow airtight container with a little reserved cooking liquid; use within 3 to 4 days. Freeze in meal-size portions for up to 3 months for best quality, then thaw overnight in the refrigerator. Reheat only the amount needed in a covered skillet with a splash of water or broth until steaming throughout and 165°F (74°C), the USDA FSIS safe temperature for leftovers. Uncover and briefly crisp the pork in the hot pan. Avoid repeated cooling and reheating.

Frequently Asked Questions

Can I make carnitas ahead?
Yes. Braise and shred the pork up to 3 days ahead, cool it promptly, and refrigerate it with some cooking liquid. Crisp it in batches just before serving for the best contrast between tender meat and browned edges.

Why aren’t my carnitas crispy?
The pan may be crowded, too cool, or wet with cooking liquid. Use a hot skillet, brown a single layer at a time, and add liquid only after the meat has developed a crust.

Can I make this in a slow cooker?
Yes. Cook the seasoned pork with the onion, garlic, orange, and broth on low for about 8 hours, until fork-tender. Slow cookers vary, so use tenderness rather than the clock as your final guide. Shred the pork and crisp it in a skillet as directed.

Do I need to add more liquid during braising?
Usually not if the pot has a tight lid and the liquid comes partway up the pork. Check once during cooking; if the bottom looks dry, add a small splash of water or broth.

Can I use bottled orange juice?
Yes. Use ½ cup (120 ml) of unsweetened orange juice. Fresh orange adds a little more fragrance, but bottled juice works well; don’t replace it with a large amount of lemon or lime, which would make the pork too sharp.

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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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