Las Carnitas Pompano Beach is a Florida-style twist on the classic Mexican braised pork dish, featuring citrus-marinated pork shoulder slow-cooked until fall-apart tender, then crisped under the broiler for that signature golden edge. This version swaps traditional lard for orange juice and spices, making it a lighter yet deeply flavorful option that still delivers the rich, savory taste you crave. It’s perfect for tacos, burrito bowls, or simply served with warm tortillas and your favorite toppings.
Ingredients
- 4 lb (1.8 kg) pork shoulder (also called pork butt), cut into 3-4 large chunks
- 1 large orange, juiced (about 1/2 cup / 120 ml)
- 1 lime, juiced (about 2 tablespoons / 30 ml)
- 4 cloves garlic, minced
- 1 tablespoon (15 g) kosher salt
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) dried oregano
- 1 teaspoon (2 g) smoked paprika
- 1/2 teaspoon (1 g) black pepper
- 1 medium white onion, sliced
- 2 bay leaves
- 1 cup (240 ml) chicken broth (low-sodium)
- 2 tablespoons (30 ml) vegetable oil (for crisping, optional)
Instructions
- In a large bowl, combine the orange juice, lime juice, garlic, salt, cumin, oregano, smoked paprika, and black pepper. Add the pork chunks and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight for deeper flavor.
- Preheat the oven to 325°F (163°C).
- Place the marinated pork and all its marinade into a Dutch oven or heavy oven-safe pot with a lid. Scatter the sliced onion and bay leaves over the top. Pour in the chicken broth.
- Cover the pot and transfer to the oven. Braise for 3 hours, or until the pork is fork-tender and easily shreds. Check at 2.5 hours—if the liquid has evaporated, add a splash more broth or water.
- Remove the pot from the oven. Using two forks, shred the pork directly in the pot, discarding the bay leaves. The meat should be moist and falling apart.
- For crispy edges (optional), preheat the broiler. Spread the shredded pork in a single layer on a baking sheet. Drizzle with the vegetable oil and broil for 3-5 minutes, until the edges are browned and crispy. Watch carefully to prevent burning.
- Serve immediately with warm tortillas, salsa, avocado, and lime wedges.
Tips
- Use the right cut: Pork shoulder (butt) is essential for carnitas. Leaner cuts like loin will dry out and won’t shred properly.
- Don’t skip the marinade time: Even 30 minutes helps, but overnight gives the citrus and spices time to penetrate the meat, resulting in more flavorful carnitas.
- Adjusting liquid: If the pot looks dry during braising, add a little broth. The pork should be partially submerged but not floating.
- Crisping without broiler: If you don’t have a broiler, you can crisp the shredded pork in a hot skillet with a little oil for 2-3 minutes per side.
Serving Suggestions
- Serve as tacos with corn tortillas, diced white onion, cilantro, and a squeeze of lime.
- Make a carnitas bowl with rice, black beans, pico de gallo, and avocado.
- Use as a filling for burritos, quesadillas, or nachos.
- Pair with a simple slaw or pickled onions for a fresh contrast.
Variations
- Spicy: Add 1-2 chopped chipotle peppers in adobo sauce to the marinade for a smoky heat.
- Beer braise: Replace half the chicken broth with a light Mexican beer (like Corona or Modelo) for extra depth.
- Instant Pot: Cook on high pressure for 60 minutes, then natural release for 15 minutes. Shred and crisp under the broiler as directed.
- No citrus? Use 1/2 cup (120 ml) apple cider vinegar mixed with 1/4 cup (60 ml) water as a substitute for the orange and lime juice—it will be more tangy but still delicious.
Storage and Reheating
Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. To reheat, place in a skillet over medium heat with a splash of broth or water, and cook until hot and sizzling. You can also microwave in 30-second bursts, but the skillet method preserves texture better. 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? No, pork loin is too lean and will become dry and tough. Stick with pork shoulder (butt) for best results.
Do I have to marinate overnight? No, but at least 1 hour is recommended. The longer you marinate, the more flavorful the meat will be.
Why is my carnitas not crispy? The crisping step requires high heat. Make sure your broiler is fully preheated and you spread the meat in a single layer, not piled up. Also, patting the meat dry before broiling helps achieve crispiness.
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 as directed.
Is this dish gluten-free? Yes, all the ingredients are naturally gluten-free. Just check your chicken broth label to ensure no gluten-containing additives.
What internal temperature should the pork reach? The pork should reach a safe minimum internal temperature of 145°F (63°C) as per USDA FSIS guidelines, but since we are braising it for 3 hours, it will be well above that, ensuring tenderness and safety.
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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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