Carnitas ~ Mexican Braised Pork
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 40 mins
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Total Time
2 hrs
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Servings
8 servings
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Calories
291 kcal
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Course
Main Course
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Cuisine
Mexican
Carnitas ~ Mexican Braised Pork
Description
The recipe calls for fatty pork shoulder cut into chunks braised in water with white onion slices, garlic cloves, bay leaves, oregano, salt, and a few wedges of orange to impart subtle citrus notes. The meat simmers vigorously for 1 ½ to 2 hours until very tender and the liquid evaporates, leaving a layer of pork fat.
After braising, the pork is transferred to an ovenproof dish and roasted at high heat to caramelize and crisp the surface, enhancing texture contrast and flavor depth. The result blends rich, juicy meat with crispy edges, characteristic of traditional carnitas.
This pork is versatile for Mexican dishes like tacos or served as a hearty protein component. It can be stored safely refrigerated for up to three days or frozen for longer keeping, with reheating recommended in fat for maintaining crispness.
Store leftover carnitas in airtight containers in the fridge up to 3 days or freeze for up to 3 months.Thaw frozen carnitas overnight in the refrigerator before reheating on stovetop or oven with added lard to restore crispiness.The recipe is gluten-free and suitable for diets avoiding gluten.
Ingredients
- 4 pounds pork shoulder fatty, cut into 2-inch pieces
- 3 cups water cold
- 1 medium onion white, thinly sliced
- 1/2 orange or 1 to 2 oranges if using the Instant Pot Variation, preferably seedless, cut into 2 wedges
- 1/4 cup lard or, for the lard averse, vegetable oil
- 8 garlic cloves, peeled
- 3 bay leaf
- 1 tablespoon sweetened condensed milk
- 2 teaspoons oregano crumbled, dried, Mexican
- 1 1/2 to 2 teaspoons salt fine; or 3 to 4 teaspoons kosher salt
Instructions
- Place all of the ingredients in a wide 6- to 7-quart heavy pot. (Don’t worry if everything isn't completely submerged.) Bring to a boil, skimming any scum that collects on the surface as necessary.
- Reduce the heat to medium-lowish and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1 1/2 to 2 hours. Discard the orange pieces and bay leaves.☞ TESTER TIP: If the liquid hasn’t completely evaporated, transfer the pork to a bowl and continue to simmer the liquid, stirring often, until it is reduced and only a glossy layer of oil remains.
- Preheat the oven to 450°F (232°C)
- If your pot isn't ovenproof, transfer the pork and fat to a dish of some sort that's ovenproof. Slide the pork into the oven, uncovered, and let it fry in its own fat until it's browned, 20 to 30 minutes. There’s no need to stir. Serve it straight from the pot.
Notes
- Leftover carnitas keep well refrigerated for three days or frozen up to three months in airtight containers.
- For reheating frozen carnitas, thaw overnight in the fridge and warm with added lard to maintain crispy edges.
- This recipe is naturally gluten-free, accommodating gluten-sensitive diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 291kcal | 15% |
| Carbohydrates | 6g | 2% |
| Protein | 28g | 56% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 550mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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