Orange carnitas are a Mexican-style braised pork dish where the meat is slowly cooked with orange juice, garlic, and warm spices until it’s fall-apart tender, then crisped under the broiler or in a skillet. The orange adds a bright, slightly sweet note that balances the rich pork, and the result is perfect for tacos, burritos, or rice bowls. This recipe uses a Dutch oven or heavy pot, but you can adapt it to a slow cooker or Instant Pot with the notes below.
Ingredients
- 3 lb (1.4 kg) boneless pork shoulder (also called pork butt), cut into 3–4 large chunks
- 1 tbsp (15 g) kosher salt, plus more to taste
- 1 tsp (2 g) black pepper
- 1 tbsp (8 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1 tsp (2 g) smoked paprika (optional)
- 2 tbsp (30 ml) neutral oil (like canola or vegetable)
- 1 large onion, sliced
- 6 cloves garlic, smashed
- 1 cup (240 ml) fresh orange juice (from about 3 oranges)
- Zest of 1 orange
- 1 cup (240 ml) chicken broth, low-sodium
- 2 bay leaves
- 1 cinnamon stick (optional)
- 1 tsp (5 ml) apple cider vinegar (for finishing)
Instructions
- Pat the pork chunks dry with paper towels. In a small bowl, mix the salt, pepper, cumin, oregano, and paprika if using. Rub the spice mixture all over the pork.
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the pork on all sides until deeply browned, about 4–5 minutes per batch. Transfer the pork to a plate.
- Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring, until the onion is softened and lightly browned, about 5 minutes. Scrape up any browned bits from the bottom.
- Add the orange juice, orange zest, broth, bay leaves, and cinnamon stick if using. Bring to a simmer, scraping the bottom to release any remaining bits.
- Return the pork to the pot, along with any juices on the plate. The liquid should come about halfway up the meat; add a little water if needed. Cover and simmer gently over low heat (or transfer to a 300°F/150°C oven) for 2 to 2 1/2 hours, until the pork is fork-tender and shreds easily.
- Preheat the broiler to high. Remove the pork from the liquid and place it on a baking sheet. Discard the bay leaves and cinnamon stick. Shred the pork with two forks, discarding any large fat pieces.
- Skim excess fat from the cooking liquid. If you want a thicker sauce, simmer the liquid over medium heat for 10–15 minutes to reduce. Stir in the vinegar and season with salt to taste.
- Broil the shredded pork for 5–7 minutes, until the edges are crispy and browned. Toss with some of the reduced sauce before serving.
Tips
- Use fresh orange juice: Bottled juice often has added sugar and a duller flavor. Fresh juice makes a noticeable difference in the brightness of the dish.
- Don’t skip the searing: Browning the pork first builds a deep flavor base. It adds about 10 minutes but is worth it.
- Skim the fat: After braising, there will be a layer of rendered fat on the surface. You can leave some for flavor, but too much makes the meat greasy. Use a spoon or a fat separator.
- Make it ahead: The braised pork tastes even better the next day. Store it in the cooking liquid, then crisp it just before serving.
Serving Suggestions
Serve the crispy carnitas in warm corn tortillas with diced white onion, fresh cilantro, and a squeeze of lime. Add a tangy salsa verde or pickled red onions for contrast. They also work great over cilantro-lime rice, in burrito bowls, or on top of nachos with melted cheese and jalapeños.
Variations
- Slow cooker: After searing, transfer everything to a slow cooker and cook on low for 8 hours or high for 4–5 hours. Shred and crisp as directed.
- Instant Pot: Use the sauté function to sear, then cook on high pressure for 45 minutes with a natural release. Shred and crisp.
- Spicy: Add 2–3 chipotle peppers in adobo sauce (or 1–2 tsp of the sauce) to the braising liquid for a smoky heat.
- No alcohol: This recipe is alcohol-free, but if you like, you can substitute 1/2 cup of beer (like a Mexican lager) for some of the broth.
Storage and Reheating
Refrigerate leftover carnitas in an airtight container with some of the cooking liquid for up to 4 days. To freeze, store in a freezer-safe container for up to 3 months; thaw overnight in the fridge. Reheat in a skillet over medium heat until hot and slightly crispy, or in the microwave. For best results, reheat in the oven at 350°F (175°C) for 10 minutes, then broil for 2–3 minutes to restore crispiness.
Frequently Asked Questions
Can I use pork loin instead of pork shoulder? Pork loin is 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. The result will be less rich and moist.
Why is my carnitas not crispy? The broiler needs to be hot, and the meat should be spread in a single layer so the edges get exposed. If the meat is piled too thick, it will steam instead of crisp. Also, make sure to remove as much liquid as possible before broiling.
Can I use orange marmalade instead of fresh orange? Yes, you can substitute 1/4 cup (80 g) of orange marmalade for the zest and juice, but reduce the sugar elsewhere and add extra broth to keep the liquid volume. The flavor will be sweeter and less bright.
How do I know when the pork is done? The meat should be fork-tender: a fork should slide in with no resistance and the meat should shred easily. The internal temperature should be at least 145°F (63°C) for safety, but the long braise will take it well above that, which is fine.
Can I make this in a slow cooker without searing? You can, but you’ll lose some flavor. If you skip searing, add a teaspoon of smoked paprika and a tablespoon of tomato paste to the pot to compensate. The texture will still be good.
What if I don’t have a broiler? You can crisp the carnitas in a hot skillet with a little oil over medium-high heat. Cook in batches, turning occasionally, until the edges are browned and crispy.
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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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