Pork Carnitas

Introduction

Craving a flavorful, tender dish that’s perfect for tacos, burritos, or a festive gathering? What if you could create Pork Carnitas in just 3.5 hours, with juicy, crispy-edged pork shoulder simmered in a zesty, spiced broth and finished in the oven? This beginner-friendly recipe, inspired by your love for bold, savory dishes like Chef John’s Coq Au Vin and Curry Stand Chicken Tikka Masala Sauce, delivers an authentic Mexican meal ideal for family dinners, game days, or meal prep. With its citrusy, smoky notes and versatile serving options, it’s a crowd-pleaser that’s easy to master. Ready to sear that pork and braise some magic? Let’s get cooking!

Overview

Pork Carnitas is a main dish featuring pork shoulder braised with onion, garlic, lime juice, and spices in chicken broth until tender, then oven-roasted for crispy edges. What makes it special? The slow simmering infuses the pork with vibrant flavors, while the final roasting creates a perfect balance of tender meat and caramelized, crispy bits. This recipe takes about 3.5 hours (30 minutes prep, 3 hours cooking) and serves 12, making it ideal for large gatherings or leftovers for multiple meals.

• Time Requirement: 3.5 hours (30 minutes prep, 3 hours cooking)
• Difficulty Level: Easy (suitable for beginners)
• Servings: 12 servings (about ½ cup shredded pork per serving)

Essential Ingredients

The magic of Pork Carnitas lies in its simple, high-quality ingredients. Here’s what you’ll need and why each one matters:

For the Carnitas

• Vegetable Oil (¼ cup): Browns the pork for rich flavor and prevents sticking.
• Pork Shoulder (4 lbs, cut into large pieces): A fatty, flavorful cut that becomes tender and shreddable after braising.
• Kosher Salt (3 tbsp): Seasons the pork deeply during browning and braising.
• Onion (1, chopped): Adds sweet, savory depth to the broth.
• Garlic (1 clove, crushed): Infuses a mild, aromatic flavor.
• Lime Juice (3 tbsp): Provides bright, citrusy tang to balance richness.
• Chili Powder (1 tbsp): Brings smoky, mild heat.
• Dried Oregano (½ tsp): Contributes earthy, herbaceous notes.
• Ground Cumin (½ tsp): Adds warm, nutty spice.
• Chicken Broth (4 x 14.5 oz cans, 58 oz total): Creates a flavorful braising liquid that tenderizes the pork.

Substitutions and Variations

• Pork Shoulder: Swap with pork butt (same cooking time) or pork loin for leaner results (reduce braising to 2 hours, check for tenderness).
• Vegetable Oil: Use avocado oil or lard for authentic flavor.
• Lime Juice: Replace with orange juice (¼ cup) for a sweeter citrus note, common in traditional carnitas.
• Chili Powder: Substitute with 1 tsp smoked paprika and ½ tsp cayenne for a custom heat level, inspired by your Amazing Spicy Grilled Shrimp.
• Oregano: Use Mexican oregano for authenticity or ½ tsp dried thyme.
• Chicken Broth: Swap with beef broth, vegetable broth, or water with 1 tsp bouillon for vegetarian (adjust salt).
• Vegetarian/Vegan: Use jackfruit or king oyster mushrooms, vegetable broth, and vegan-friendly spices; braise for 1 hour and roast for 20 minutes.
• Gluten-Free: Naturally gluten-free; ensure broth and spices are gluten-free certified.
• Low-Sodium: Reduce salt to 1 tbsp and use low-sodium broth; add 1 tsp smoked paprika for flavor.

Optional Additions

• Spices: Add 1 bay leaf or ½ tsp coriander to the broth, inspired by your Curry Stand Chicken Tikka Masala Sauce.
• Veggies: Include ½ cup diced carrots or bell peppers with the onion, echoing your Sausage and Veggies Skillet.
• Heat: Mix in 1 chopped jalapeño or ½ tsp red pepper flakes, inspired by your Cajun Grilled Chicken.

Step-by-Step Instructions

Making Pork Carnitas is straightforward with a browning, braising, and roasting process. Follow these instructions for perfect results every time:

1. Gather and Prep:
   • Gather all ingredients: ¼ cup vegetable oil, 4 lbs pork shoulder, 3 tbsp kosher salt, 1 onion, 1 garlic clove, 3 tbsp lime juice, 1 tbsp chili powder, ½ tsp oregano, ½ tsp cumin, and 58 oz chicken broth.
   • Cut pork shoulder into large pieces (about 4–5 inches); chop onion and crush garlic.
   • Tip: Prep ingredients ahead for quick assembly; keep pork pieces large for easier browning and shredding.
2. Brown the Pork:
   • Heat ¼ cup vegetable oil in a large Dutch oven over high heat until shimmering.
   • Season pork pieces with 2 tbsp kosher salt (reserve 1 tbsp for later).
   • Arrange pork in the Dutch oven and cook, turning occasionally, until browned on all sides, about 10 minutes.
   • Tip: Brown in batches to avoid overcrowding; ensure a deep golden crust for flavor.
3. Braise the Pork:
   • Stir in 1 chopped onion, 1 crushed garlic clove, 3 tbsp lime juice, 1 tbsp chili powder, ½ tsp dried oregano, and ½ tsp ground cumin.
   • Pour in 58 oz chicken broth and bring to a boil.
   • Reduce heat to medium-low, cover, and simmer until pork is very tender and easily shreddable, about 2½ hours.
   • Tip: Check occasionally to ensure pork is submerged; skim excess fat if desired.
4. Preheat and Prepare for Roasting:
   • Preheat oven to 400°F (200°C).
   • Transfer pork to a large baking sheet using tongs or a slotted spoon; reserve cooking liquid in the Dutch oven.
   • Shred pork slightly with two forks, keeping some larger pieces for texture.
   • Tip: Use a rimmed baking sheet to catch juices; don’t shred too finely yet to allow crispy edges.
5. Roast the Pork:
   • Drizzle a small amount of reserved cooking liquid (about ¼ cup) over pork pieces and lightly season with remaining 1 tbsp kosher salt.
   • Bake in the preheated oven until browned and crispy at the edges, about 30 minutes.
   • Every 10 minutes, drizzle another ¼ cup cooking liquid over pork and shred further with two forks as it browns.
   • Tip: Watch closely to prevent burning; liquid keeps pork moist while promoting crispiness.
6. Serve:
   • Serve hot in warm corn or flour tortillas for tacos, with toppings like avocado, radishes, cilantro, and lime wedges (as shown), inspired by your Bacon-Ranch Chicken Enchiladas.
   • Alternatively, use in burritos, bowls, or over rice, paired with sides like Mexican street corn or refried beans (inspired by your Street Corn Chicken Rice Bowl), and a drink like a margarita or horchata.
   • Tip: Offer extra cooking liquid as a dipping sauce; keep tortillas warm for the best texture.

Assembly

Assembling Pork Carnitas is about creating tender, crispy pork with vibrant, smoky flavors for a dish that’s as versatile as it is delicious. Here’s how to make it look and taste incredible:

• Layer Thoughtfully: Brown pork for depth, braise for tenderness, and roast for crispy edges, ensuring a perfect texture contrast.
• Preparation Tips:
  • Brown pork thoroughly to lock in flavor; don’t skip this step for a rich base.
  • Simmer gently to keep pork juicy; check tenderness with a fork before roasting.
  • Roast with regular drizzles of liquid to balance crispiness and moisture; shred progressively for varied texture.
• Presentation Tips:
  • Serve in tacos, bowls, or on a platter to showcase the golden, crispy pork and its caramelized edges, echoing an authentic Mexican vibe.
  • Garnish with fresh cilantro, radish slices, or a lime wedge for a colorful, vibrant look, inspired by your Mediterranean Chicken Pasta Salad.
  • Pair with a family dinner, game day spread, or festive gathering for a complete dining experience, perfect for taco lovers or comfort food enthusiasts.
  • Pile carnitas high in tortillas or bowls with toppings to highlight the shredded meat and bold flavors for visual appeal.

Storage and Make-Ahead Tips

Pork Carnitas are perfect for make-ahead meals and store well with these tips to maintain quality:

• Make-Ahead:
  • Prep pork (cut and seasoned) and chop onion up to 1 day ahead, store in the refrigerator.
  • Braise pork up to 2 days ahead, cool, and refrigerate in cooking liquid; reheat gently and roast fresh.
  • Prepare spice mix (chili powder, oregano, cumin) up to 1 week ahead, store in an airtight container.
  • Tip: Keep pork in liquid until roasting to stay moist; roast fresh for the best crispy texture.
• Storage:
  • Store leftover carnitas in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a 350°F (175°C) oven for 10–15 minutes with a splash of cooking liquid, or in a skillet over medium heat for 5–7 minutes; microwave for 1–2 minutes if needed (crispiness may reduce).
  • Tip: Store with some cooking liquid to maintain moisture; consume within 4 days for best quality.
• Freezing:
  • Freeze cooked carnitas for up to 3 months in a freezer-safe container; cool completely and include some cooking liquid.
  • Thaw in the refrigerator overnight and reheat in the oven or skillet with extra liquid to restore texture.
  • Freeze braised (unroasted) pork in cooking liquid for up to 4 months; thaw and roast fresh.
  • Tip: Label containers with dates; freeze in portions for easy reheating; roast after thawing for crispy edges.

Recipe Variations

Pork Carnitas are versatile and fun to customize, drawing from your interest in bold, savory dishes like Chef John’s Coq Au Vin and Curry Stand Chicken Tikka Masala Sauce. Here are some creative twists to try:

• Spicy Carnitas: Add 1 tsp cayenne or a chopped jalapeño to the broth, inspired by your Amazing Spicy Grilled Shrimp.
• Citrus Carnitas: Use ¼ cup orange juice instead of lime and add 1 tsp orange zest, echoing traditional Mexican recipes.
• Smoky Carnitas: Mix 1 tsp smoked paprika or ½ tsp chipotle powder into the spices, inspired by your Scott Hibb’s Whisky Grilled Baby Back Ribs.
• Low-Sodium Carnitas: Reduce salt to 1 tbsp and use low-sodium broth; add 1 tsp garlic powder for flavor.
• Gluten-Free Carnitas: Naturally gluten-free; ensure broth and spices are gluten-free certified.
• Beer-Braised Carnitas: Replace 1 can of broth with a Mexican lager (e.g., Modelo), inspired by your Black Pepper Beef and Cabbage Stir Fry variations.

Safety and Tips

Preparing this dish requires some care for a safe and successful result:

• Handle Ingredients Safely: Wash onion and garlic thoroughly; handle raw pork with clean utensils to avoid cross-contamination; ensure pork is fresh with no odor.
• Cook Safely: Cook pork to an internal temperature of at least 190°F (88°C) for shreddable tenderness; ensure broth reaches a boil before simmering.
• Prep Safely: Use a sharp knife to cut pork and chop onion; stabilize cutting board to prevent slipping.
• Cook Safely: Use a large Dutch oven to avoid splattering; handle hot oil and broth carefully; use oven mitts for hot baking sheet.
• Clean Up Spills: Wipe oil, broth, or spice spills immediately with a damp cloth; wash Dutch oven and baking sheet in hot, soapy water to remove residue.
• Food Safety: Refrigerate leftovers within 2 hours of cooking to prevent bacterial growth; consume within 4 days to ensure quality.

Nutritional Information

Per serving (based on 12 servings, about ½ cup shredded pork, without toppings):

• Calories: ~350 kcal
• Protein: ~25 g
• Fat: ~25 g
• Carbohydrates: ~4 g
• Sugar: ~1 g
• Fiber: ~1 g Note: Values are approximate and vary based on pork fat content, oil usage, and broth. Trimming fat or using less oil reduces fat and calories.

Conclusion

You’re now ready to create Pork Carnitas that’s as tender as it is crispy! This 3.5-hour recipe, tailored to your love for bold, savory dishes like Chef John’s Coq Au Vin and Curry Stand Chicken Tikka Masala Sauce, is perfect for family dinners, game days, or festive gatherings. With its juicy pork, smoky spices, and crispy edges, this dish is a guaranteed crowd-pleaser. Feel free to tweak the spices, citrus, or toppings to make it your own. Sear that pork, braise that pot, and enjoy every zesty, Mexican-inspired bite. Happy cooking, and savor the taco-ready bliss!

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FAQs

1. Can I use pork loin instead of shoulder?
Yes! Use 4 lbs pork loin, but reduce braising to 2 hours and check for tenderness (190°F/88°C); note it may be less juicy due to lower fat content.

2. Are carnitas very spicy?
The 1 tbsp chili powder adds mild, smoky heat. Reduce to ½ tbsp or use paprika for less spice; add jalapeño for more heat, inspired by your Cajun Grilled Chicken.

3. Can I make this vegetarian?
Yes! Use jackfruit or king oyster mushrooms, vegetable broth, and braise for 1 hour; roast for 20 minutes for crispy edges.

4. Why is my pork not crispy?
Insufficient roasting or too much liquid can cause this. Roast at 400°F (200°C), drizzle sparingly, and spread pork evenly; ensure oven is preheated.

5. Can I make this ahead?
Yes! Braise pork 2 days ahead, refrigerate in liquid; roast fresh. Prep ingredients 1 day ahead for quick assembly.

6. How do I pick good pork shoulder?
Choose a 4 lb shoulder with a good fat cap, pinkish-red color, and no odor; ensure it’s boneless or bone-in (bone-in adds flavor).

7. Can I prep this for meal prep?
Yes! Cook and store in the fridge for 4 days; reheat in the oven or skillet with liquid; freeze for 3 months, roasting fresh for crispiness.

8. What’s the best way to store leftovers?
Store in an airtight container in the fridge for 4 days with some liquid; reheat with a splash of broth; freeze cooked or braised pork for 3–4 months.