Description

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.

Ingredients

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.

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Instructions

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.
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.
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.
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.
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.
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.