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Carnitas

homemade carnitas on a baking sheet seasoned with bay leaves, oregano, chili powder, salt, cumin, pepper & cayenne
  • Serves:  10
  • Prep Time:  15 min
  • Cook Time:  8 hrs

Ingredients

  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 2 teaspoons cumin
  • 1 teaspoon freshly cracked black pepper
  • ¼ teaspoon cayenne pepper
  • 1 medium yellow onion, quartered
  • 1 large orange, juiced, rind reserved
  • Juice of 1 lime
  • 2 cups chicken stock
  • 3 pounds boneless pork shoulder, cut into 4-inch pieces

Method

  1. Preheat the oven to 375°F with a rack in the center position.
  2. In a large Dutch oven, combine the bay leaves, oregano, chili powder, kosher salt, cumin, pepper, cayenne pepper, onion, orange juice and rind, lime juice and chicken stock.
  3. Nestle in the meat, cover, and roast for 2½ to 3 hours or until the pork is very tender and can be pulled apart easily with a fork. Using a slotted spoon, transfer the pork to a large baking dish or rimmed sheet pan, discarding any large pieces of fat. Use two forks to shred the pork into 1-inch pieces. Generously brush the meat with reserved liquid.
  4. Turn on the broiler. Broil the shredded meat until the edges are crispy and caramelized, 5-8 minutes. Remove the baking dish from the oven and using a spatula, flip the meat over. Broil for 5 more minutes, or until crispy on top.
  5. Use the carnitas as desired. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Notes

Slow Cooker Carnitas:

  1. In the bowl of a slow cooker, combine the bay leaves, oregano, chili powder, salt, cumin, pepper, cayenne, onion, orange juice and rind, lime juice, and chicken stock.
  2. Nestle in the meat, cover, and cook on HIGH for 7-8 hours or LOW for 10-12 hours, or until the pork is very tender and can be pulled apart easily with a fork. Using a slotted spoon, transfer the pork to a large baking dish or rimmed sheet pan, discarding any large pieces of fat. Reserve the liquid in the slow cooker.
  3. Use two forks to shred the pork into 1-inch pieces. Generously brush the meat with the reserved liquid.
  4. Turn on the broiler. Broil the shredded meat until the edges are crispy and caramelized, 5-8 minutes. Remove the baking dish from the oven and using a spatula, flip the meat over. Broil for 5 more minutes, or until crispy on top.
  5. Use the carnitas as desired. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Instant Pot Carnitas:

  1. In the bowl of an Instant Pot, combine the bay leaves, oregano, chili powder, salt, cumin, pepper, cayenne, onion, orange juice and rind, lime juice, and 1 cup chicken stock.
  2. Nestle in the meat, then cover and secure the lid with the valve set to seal. Using the pressure cook setting, cook for 40 minutes. Let the steam release naturally for 10 minutes, then open the valve and manually release the pressure.
  3. Using a slotted spoon, transfer the pork to a large baking dish or rimmed sheet pan, discarding any large pieces of fat. Reserve the liquid in the Instant Pot. Use two forks to shred the pork into 1-inch pieces. Generously brush the meat with reserved liquid.
  4. Turn on the broiler. Broil the shredded meat until the edges are crispy and caramelized, 5-8 minutes. Remove the baking dish from the oven and using a spatula, flip the meat over. Broil for 5 more minutes, or until crispy on top.
  5. Use the carnitas as desired. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.