Jenny Martinez carnitas are a beloved Mexican dish of slowly braised pork that is then crisped until golden. This recipe delivers tender, flavorful meat with crispy edges, perfect for tacos, burritos, or serving over rice. The combination of citrus and spices creates a deeply savory and slightly tangy flavor that makes these carnitas a crowd-pleaser.
Ingredients
- 4 lb (1.8 kg) pork shoulder (also called pork butt), cut into 2-inch chunks
- 1 large onion, quartered
- 6 cloves garlic, smashed
- 1 orange, halved
- 1 lime, halved
- 2 tsp (10 g) salt
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1 tsp (2 g) black pepper
- 2 bay leaves
- 1 cup (240 ml) chicken broth or water
- 2 tbsp (30 ml) vegetable oil, for crisping
Instructions
- Place the pork chunks in a large Dutch oven or heavy pot. Add the onion, garlic, orange halves, lime halves, salt, cumin, oregano, black pepper, and bay leaves. Pour in the chicken broth (or water) – it should come about halfway up the pork.
- Bring to a boil over high heat, then reduce to low, cover, and simmer gently for 2 to 2.5 hours, until the pork is fork-tender and easily shreds. Check occasionally and add a splash of water if needed.
- Preheat your oven broiler to high.
- Using tongs, remove the pork pieces to a large baking sheet. Discard the orange, lime, onion, and bay leaves (or save the onion for serving if you like). Shred the pork with two forks, discarding any large fat pieces.
- Drizzle the shredded pork with the vegetable oil and toss to coat. Spread it in an even layer.
- Broil for 5–7 minutes, until the edges are crispy and browned. Watch closely to avoid burning. Alternatively, you can crisp the pork in a hot skillet with a little oil.
- For food safety, ensure the pork reaches a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, followed by a 3-minute rest before serving. Since the pork is already fully cooked, this is mainly a check.
Tips
- Substitutions: No orange? Use 1/2 cup (120 ml) orange juice. No chicken broth? Water works fine, but broth adds more flavor.
- Don’t rush the braise: The long, slow simmer is what makes the pork tender. If it’s not shredding easily, cook it longer.
- Crisping: Broiling gives the best crispy edges, but pan-frying in a hot skillet with a little oil also works well.
- Common mistake: Adding too much liquid. You only need enough to come halfway up the pork; too much will make it soupy.
Serving Suggestions
Serve these carnitas in warm corn tortillas with diced onion, fresh cilantro, and a squeeze of lime. They also pair well with refried beans, Mexican rice, or as a filling for burritos and quesadillas. A simple salsa verde or pico de gallo adds a fresh contrast.
Variations
- Spicy: Add 2–3 chopped chipotle peppers in adobo sauce to the braising liquid for a smoky heat.
- Citrus: For a more pronounced citrus flavor, add the zest of the orange and lime to the pot before simmering.
- Slow cooker: Brown the pork first, then cook on low for 8 hours. Shred and crisp 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 water or broth, and cook until hot and crispy. You can also reheat in the microwave, but the edges won’t be as crisp. For longer storage, freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use pork loin instead of pork shoulder? Pork loin is leaner and will dry out during the long braise. Pork shoulder has the right fat content for tender, juicy carnitas. If you must use loin, reduce the cooking time and check for tenderness early.
Why are my carnitas not crispy? The pork needs to be dry before crisping. Make sure to remove as much liquid as possible after shredding, and use enough oil. Broiling at high heat also helps achieve that golden crunch.
Can I make carnitas in advance? Yes, you can braise the pork a day ahead, refrigerate it, and then crisp it just before serving. This also allows the flavors to meld further.
What if I don’t have a Dutch oven? Any heavy pot with a tight-fitting lid works, or you can use a slow cooker. Just adjust the cooking time accordingly.
Is it necessary to use the orange and lime? The citrus adds brightness and helps tenderize the meat. If you don’t have them, you can substitute with 1/4 cup (60 ml) of apple cider vinegar or white vinegar, but the flavor will be slightly different.
Can I freeze carnitas? Absolutely. Freeze the shredded, un-crisped pork in an airtight container for up to 3 months. Thaw overnight in the fridge, then crisp as directed.
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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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