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CRISPY PORK CARNITAS RECIPE

Today I’ll share some tips to help you make the most delicious Crispy Pork Carnitas Recipe. Follow these simple steps to elevate the dish to the next level. For an irresistibly flavorful and crispy bite, this recipe recommends a slow braise using an enameled cast iron Dutch oven. A very practical alternative is using a slow cooker or instant pot. I provide simple instructions on how to make carnitas using each of these.
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Course: Main Course
Cuisine: Mexican
Keyword: Pork Shoulder
Prep Time: 20 minutes
Cook Time: 3 hours
Servings: 6 servings
Calories: 226kcal
Author: Evelyn Savinon ( A Simple Tweak)

Equipment

Ingredients

  • 2 pounds boneless pork shoulder cut into large chunks let it sit at room temperature for about 30 minutes before you get started with seasoning.
  • 1 teaspoon oil
  • ¼ teaspoon thyme
  • ¼ teaspoon rosemary
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 3 garlic cloves
  • A pinch of coriander
  • A pinch of cumin
  • 2 ½ teaspoon salt I use Kosher
  • 2 limes juice and zest of one
  • 2 bay leaves
  • 2 cups of water
  • ½ cup white wine or chicken broth

Instructions

  • Preheat the oven to 300 degrees.
  • Cut the meat into large chunks and season with thyme
  • rosemary, black pepper, oregano, smoked paprika, garlic cloves, a pinch of coriander, a pinch of cumin, salt ( I use Kosher), and stir until well combined.
  • Next, sear the meat: Heat a Dutch oven or large skillet over medium-high heat. Once the Dutch oven is hot, add a teaspoon of avocado oil, and then add the pork. Sear for 5-6 minutes on each side until browned.
  • Then, add the water, lime juice and zest of one, chicken broth or wine, and bay leaves. Cover with a lid, transfer to the preheated oven, and bake for 3 hours at 300 degrees.
  • Remove from the oven and set your broiler to high.
  • Transfer the pork to a large sheet pan and break it apart using two forks. Add one cup of the cooking liquid of the pork, toss to coat, and arrange it in a single layer.
  • Place in the oven and broil for 8-10 minutes until browned and crispy. Remove from the oven, pour the remaining braising liquid back over the meat, and serve warm.
  • Serve the Carnitas with your favorite toppings. I served mine with some flour tortillas and a fresh homemade pico de gallo. You can also combine sour cream, lime juice, zest, minced garlic, and salt to taste. Serve to drizzle over tortillas.

Notes

Here are some tips to help you make this Crispy Pork Carnitas Recipe :

  • All start with the right cut: Choose the right cut of pork. It is essential to choose the right cut of meat. I recommend using pork shoulder or butt, which are well-marbled with fat and perfect for slow cooking.
  • Seasoning for flavor: To elevate the overall flavor of your pork dish, it’s essential to incorporate a variety of seasonings.
  • Sear the meat: Searing the pork before cooking adds color and an extra layer of flavor. It also helps to lock in the juices.
  • Use the right liquids/cover the pot: For the best results, use a combination of water, and lime juice. The acidity from the citrus juices helps to tenderize the meat while adding a bright, tangy flavor. I added a good quality white wine (optional). Also, covering the pot during cooking helps to keep the pork moist and tender. Cook  LOW AND SLOW.
  • Use Broiler: After the pork has been fully cooked, it is broiled in a sheet pan to develop the dish’s signature crispy crust. Add some of the liquid. To achieve that irresistible crispy and caramelized exterior of carnitas, it is important to finish off the dish with high heat after cooking.
  • Shred the pork: Use a fork to shred the pork into bite-sized pieces once it is cooked. This will give the pork a nice texture and make it easy to serve. Keep adding some more of the delicious liquids. 
  • Final Touches: Once the pork is shredded, return it to the oven and cook it for a few more minutes to allow it to develop even more flavor and crispiness.
Make sure to read the post above to follow the instructions for the Slow cooker and Instant Pot!
 

Nutrition

Calories: 226kcal | Carbohydrates: 4g | Protein: 34g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 91mg | Sodium: 1057mg | Potassium: 628mg | Fiber: 1g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 2mg