Slow Cooked Tender Carnitas

This carnitas recipe transforms simple pork shoulder into tender, flavorful, and crispy bites that make every taco night feel special. The slow cooking infuses the pork with a gentle blend of spices and citrus, before crisping it up for that perfect balance of soft and crunchy textures.

I first made this for a casual weekend gathering, and it quickly became the dish everyone asked me to bring. The mix of the tangy citrus and warm spices fills the kitchen with such a tempting aroma that even picky eaters have been won over.

Ingredients

• Four to five pounds boneless pork shoulder: to serve as the succulent base that stays moist and tender
• One tablespoon chili powder: adds smoky flavor look for a mild variety if you prefer less heat
• Two teaspoons dried oregano: brings herbal brightness
• Two teaspoons ground cumin: imparts warm earthiness essential to carnitas
• Two teaspoons salt: enhances all the spices and meat flavors – adjust according to your dietary needs
• Half teaspoon black pepper: for a subtle kick
• Half cup chicken broth: provides savory moisture as the pork cooks low and slow
• Juice from one large orange: introduces natural sweetness and acidity to tenderize the meat
• Juice from one lime: adds bright freshness balancing the richness
• One medium onion: chopped fine for sweetness and body to the sauce
• One to two jalapeno peppers: finely chopped for gentle heat – seed or deseed to control spiciness
• Six cloves garlic: minced for aromatic depth
• For serving: warmed corn tortillas and optional toppings like lime wedges, red onions, avocado, and cilantro to customize each bite

Instructions

Searing the Pork:

Cut the pork shoulder into four pieces but keep the fat intact to ensure juicy results. Remove any string around the roast. No trimming needed. Brown the meat lightly if you prefer, or proceed directly with seasoning.

Mixing the Spices:

In a small bowl, combine chili powder, dried oregano, ground cumin, salt, and black pepper. Coat each pork piece thoroughly in this spice blend so the flavors penetrate deeply during cooking.

Layering the Aromatics:

Place the spiced pork pieces into a Dutch oven. Scatter chopped onion, jalapeno peppers, and minced garlic over and around the meat. Pour in the chicken broth, freshly squeezed orange juice, and lime juice to help keep everything moist and infuse vibrant citrus notes.

Slow Cooking:

Cover the Dutch oven and cook in a preheated 300 degree Fahrenheit oven for two hours. This slow simmer will soften the pork fibers and meld the flavors gently.

Finishing the Slow Cook:

After two hours, uncover the pot and continue cooking for another hour and a half. This additional time lets the meat tenderize fully and allows the liquid to reduce slightly, concentrating flavor.

Shredding the Meat:

Remove the pork to a baking sheet. Using two forks, shred the meat into bite sized pieces. Ladle about a cup of the reserved cooking liquid over the shredded pork and toss gently to keep it moist.

Crisping the Meat:

Transfer the shredded pork to either the top third of your oven set to broil or a hot skillet. For the oven method, broil for about five minutes until you see crisp edges. For the skillet, cook over medium high heat until the bottom crisps, adding a little oil or saved bacon grease if needed. Work in batches to get even crispiness.

Serving:

Scoop the crispy carnitas into warm corn tortillas and garnish with your favorite toppings. A squeeze of lime, fresh cilantro, diced red onion, or creamy avocado really bring it all together.

One of my favorite parts is how the orange and lime juices brighten each bite. It gave me a warm memory of a family reunion where my aunt used a similar recipe and everyone gathered around the table savoring the fresh, zingy aroma and crispy pork.

Storage Tips

Store leftover carnitas in an airtight container with some of the reserved cooking liquid to prevent drying out. Refrigerate for up to four days. For longer storage, freeze the meat and cooking juices in a freezer safe container for up to three months. When reheating, gently warm in a skillet or oven to crisp up again.

Ingredient Substitutions

Pork shoulder is best for its fat content but pork butt or Boston butt also work well. If you cannot find chili powder, try a mix of paprika and cayenne to your taste. Chicken broth can be replaced with vegetable broth for a lighter version. Lime and orange juices can be substituted with lemon and a touch of sugar if needed.

Serving Suggestions

Serve carnitas as tacos with fresh lime, cilantro, diced onions, and avocado slices. Use it as a filling for burritos or tostadas with pico de gallo and sour cream. Try it over rice with black beans and Mexican street corn for a hearty meal.

This carnitas recipe combines tradition with ease, making it perfect for any occasion. Enjoy the satisfying crisp and vibrant flavors every time.

FAQs about Recipes

→ What cut of meat is best for carnitas?

Boneless pork shoulder is ideal due to its balance of meat and fat, which ensures tenderness and rich flavor after slow cooking.

→ How do I get the meat crispy after slow cooking?

After shredding, crisp the meat either by broiling it briefly in the oven or sautéing in a hot skillet with some cooking juices or oil.

→ Can I adjust the spice level?

Yes, increasing or decreasing chili powder and jalapeños allows customization of the heat to suit your preference.

→ Why use orange and lime juice in the cooking process?

The citrus juices tenderize the meat and add bright, fresh flavors that complement the savory spices.

→ How should leftovers be stored for best texture?

Store shredded meat with the cooking juices to keep it moist; the fat will solidify when cooled, which helps retain flavor and texture upon reheating.