Slow Cooked Carnitas Pork (Printable Version)
Tender pork shoulder infused with chili and citrus, slow cooked until fall-apart soft for vibrant flavor.
# What You'll Need:
→ Meat
01 -
4-5 pounds boneless pork shoulder
→ Spices
02 -
1 tablespoon chili powder
03 -
2 teaspoons dried oregano
04 -
2 teaspoons ground cumin
05 -
2 teaspoons salt
06 -
1/2 teaspoon black pepper
→ Liquids
07 -
1/2 cup chicken broth
08 -
Juice of 1 large orange
09 -
Juice of 1 lime
→ Vegetables
10 -
1 medium onion, chopped
11 -
1-2 jalapeño peppers, finely chopped
12 -
6 cloves garlic, minced
→ For serving (optional)
13 -
Warm corn tortillas
14 -
Lime wedges
15 -
Red onions
16 -
Avocado
17 -
Cilantro
# Step-by-Step Guide:
01 -
Preheat oven to 300°F. Cut pork shoulder into four pieces, removing any string but retaining fat.
02 -
Combine chili powder, oregano, cumin, salt, and pepper. Coat pork pieces evenly with the spice blend and place into a Dutch oven.
03 -
Add chopped onion, jalapeño, minced garlic, chicken broth, orange juice, and lime juice around and over the pork.
04 -
Cover Dutch oven and bake for 2 hours.
05 -
Remove cover and continue cooking for 1.5 hours or until pork is tender and easily shredded.
06 -
Transfer pork to a baking sheet and shred using two forks. Add approximately 1 cup of reserved cooking liquid and toss to coat.
07 -
To enhance texture, crisp the meat by either broiling on the top oven rack for 5 minutes until browned or sautéing in a skillet over medium-high heat until one side is crispy, adding oil or lard if necessary. Perform skillet method in batches.
08 -
Serve shredded pork in warmed corn tortillas with optional garnishes such as lime wedges, red onions, avocado, and cilantro.
# Additional Notes:
01 -
Reserve leftover cooking juices with shredded pork to maintain moisture and flavor; juices solidify as lard when cooled, ideal for reheating.
02 -
Slow cooker method is an alternative; adjust cooking time accordingly.