Carnitas

Carnitas, a classic Mexican dish, showcases tender, slow-cooked pork that’s both flavorful and versatile. Traditionally made by braising pork until tender and then crisping it up, this recipe simplifies the process using a slow cooker. Seasoned with a blend of sea salt, black pepper, and oregano, the pork is infused with citrusy notes from lime and orange juices, along with aromatic garlic and onion.

After hours of gentle cooking, the pork is shredded and briefly broiled to achieve crispy edges, resulting in a dish that’s perfect for tacos, burritos, or served alongside rice and beans for a satisfying meal.

How to make Carnitas

Ingredients

4 lb boneless pork roast, (pork butt or pork shoulder)

3 Tbsp fine sea salt, (or 2 1/2 tsp table salt)

1 Tbsp ground black pepper

1 tsp dried oregano

1 large yellow onion, diced

5 garlic cloves

4 Tbsp lime juice, (from 2 limes)

1/2 cup orange juice, (from 2 oranges)

1 cup chicken broth

2 bay leaves, optional

Instructions

Pat the pork dry with a paper towel.

Combine salt, pepper and dried oregano and rub pork with the seasoning.

In the slow cooker, add chopped onion, garlic cloves, broth, lime juice, orange juice, and bay leaves if using.

Add the pork to the slow cooker.

Cook on high for 5 hours or on low for 7-9 hours.

Remove the pork from the slow cooker and transfer it to a rimmed baking sheet.

Shredded the pork with two forks and drizzle the top with 1/2 cup of the slow cooker juices.

To get crispy edges, broil in the oven for 5-7 minutes, or until golden brown.

Notes:

Cut of Pork: Pork butt or pork shoulder are ideal cuts for carnitas as they have the right balance of fat and connective tissue that breaks down during slow cooking, resulting in tender meat.

Seasoning: The combination of sea salt, black pepper, and dried oregano provides a simple yet flavorful seasoning blend that enhances the natural taste of the pork.

Citrus Infusion: Lime and orange juices add brightness and acidity to the pork, complementing the richness of the meat and balancing the flavors.

Aromatic Base: The diced onion and garlic cloves create a flavorful base in the slow cooker, infusing the pork with savory depth as it cooks.

Slow Cooking: Cooking the pork low and slow in the slow cooker allows the meat to become tender and juicy, absorbing all the flavors from the seasonings and aromatics.

Broiling Technique: After shredding the pork, broiling it briefly in the oven caramelizes the edges, adding a crispy texture that contrasts with the tender interior, a hallmark of traditional carnitas.

Versatility: Carnitas can be served in various ways, such as in tacos, burritos, quesadillas, or simply with rice and beans. Its versatility makes it a favorite for gatherings and family meals.

Make Ahead: Carnitas can be prepared ahead of time and reheated, making it convenient for meal prep or hosting events.

Leftovers: Leftover carnitas can be used in other dishes like nachos, salads, or even scrambled with eggs for breakfast, ensuring no delicious morsel goes to waste.

Customization: While the basic recipe is delicious, feel free to adjust seasonings or add additional spices like cumin or chili powder to suit your taste preferences and spice level.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different cut of pork for Carnitas?

Yes, you can use pork butt or pork shoulder interchangeably for Carnitas. Both cuts are known for their tenderness and flavor, making them ideal for slow cooking.

Can I adjust the seasoning to suit my taste preferences?

Absolutely! The seasoning provided in the recipe is a guideline, and you can adjust the amount of salt, pepper, and dried oregano to your liking.

Feel free to experiment and add other spices or herbs if desired.

Can I cook Carnitas in the oven instead of a slow cooker?

Yes, you can adapt the recipe for oven cooking.

After combining the ingredients in a suitable baking dish, cover it tightly with foil and bake at a low temperature, around 325°F (160°C), for several hours until the pork is tender and easily shreddable.

Can I make Carnitas ahead of time and reheat them later?

Certainly! Carnitas can be made in advance and reheated when needed.

After shredding the pork, store it in an airtight container with some of the cooking juices to keep it moist.

Reheat in a skillet or oven until warmed through, and then broil for a few minutes to regain crispiness.

What are some serving suggestions for Carnitas?

Carnitas can be served in various ways. Traditionally, they are often enjoyed in tacos or burritos with toppings such as diced onions, cilantro, salsa, and a squeeze of lime.

They can also be served over rice or in sandwiches.

Get creative and use them in your favorite Mexican-inspired dishes!

Can I marinate the pork before cooking?

While this recipe doesn’t call for marinating the pork, you can marinate it if desired.

A simple marinade with citrus juice, garlic, and spices can enhance the flavor.

Marinate the pork for a few hours or overnight in the refrigerator before cooking for even more flavorful Carnitas.

Can I use a different type of meat for Carnitas?

While pork is the traditional choice for Carnitas, you can experiment with other meats such as beef or chicken if you prefer.

Adjust the cooking time and temperature accordingly to ensure the meat is cooked thoroughly and tender.

How can I store and reheat Carnitas?

To store Carnitas, let them cool to room temperature and then transfer them to an airtight container or zip-top bag.

They can be stored in the refrigerator for up to 3-4 days or frozen for longer storage.

To reheat, you can warm them in a skillet on the stovetop, microwave them, or even heat them in the oven until heated through.