Delicious Carnitas Recipe
User Reviews
4.6
62 reviews
Excellent
-
Prep Time
1 hr
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Cook Time
3 hrs
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Total Time
4 hrs
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Servings
6
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Calories
481 kcal
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Course
Main Course
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Cuisine
Mexican
Delicious Carnitas Recipe
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This carnitas recipe uses pork shoulder brined in salt water then seasoned with Mexican oregano, cumin, and spices before baking slowly with citrus juices, jalapeño, onion, and garlic. The slow oven cooking yields fork-tender, flavorful pork perfect for tacos or other dishes. It includes a salsa verde made from tomatillos and fresh herbs for serving alongside corn tortillas, chopped onion, cilantro, lime, and cheese.
Description
Delicious Carnitas Recipe begins by brining pork shoulder chunks in a saltwater solution to enhance moisture retention and flavor. After brining for an hour, the meat is dried and mixed with seasonings including Mexican oregano, cumin, salt, black pepper, and optionally chipotle powder. Cooking the pork covered with citrus juice, onion, jalapeño, and garlic at 300°F for about three hours results in tender, richly flavored meat.
The recipe also provides a fresh Salsa Verde made with tomatillos, onion, garlic, serrano peppers, and cilantro, balancing the rich pork with bright acidity and heat. The carnitas are served with warm corn tortillas topped with finely chopped onion, cilantro, lime wedges, and cheese to complete the dish.
Using kosher or sea salt for brining is recommended for purity, and the salsa’s heat can be adjusted by varying the amount of serrano peppers, or substituting jalapeños. Trimming excess fat before serving helps balance richness in the pork.
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Ingredients
- 2-2.5 lbs. pork shoulder
- 1 orange
- 1 lime
- 1/2 onion
- 1 jalapeño
- 4 cloves garlic
- 2 teaspoons Mexican oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- black pepper freshly cracked, approx. 1/2 teaspoon
- 2-3 tablespoon neutral cooking oil generic cooking oil
For the Salsa Verde:
- 4-5 tomatillos
- 1/2 onion
- 1 garlic clove
- 2 Serrano pepper or jalapenos
- 10-12 prigs cilantro
- salt to taste
For serving:
- 12-16 corn tortillas
- 1/2 cup onion finely chopped
- cilantro freshly chopped
- 3-4 lime
- cheese
For the brine:
- 1/2 cup sea salt or kosher salt
- 2-3 quarts water
Instructions
- Add 2 quarts cold water to a mixing bowl along with 1/2 cup kosher or sea salt. Stir to dissolve. Cut the pork shoulder into 2" chunks. Add the pork chunks to the brine, cover, and store in the fridge for an hour. If the pork isn't completely submerged just add a bit more water.
- Once brined, remove the pork chunks and pat them dry. Add them to a clean mixing bowl along with: 2 teaspoons Mexican oregano, 1 teaspoon cumin, 1 teaspoon salt, freshly cracked black pepper, and 2-3 tablespoons oil. Combine well. Note: I also added 1/2 teaspoon chipotle powder to this mixture but you can consider that optional.
- Add pork pieces to a casserole dish along with the juice of 1 orange, the juice of 1 lime, 1/2 onion cut into chunks, 1 jalapeno sliced in half, and 4 peeled garlic cloves. I usually put the leftover orange pieces in the pan as well. Cover tightly with foil and bake at 300F for three hours.
- After three hours give it the fork tender test. If you can insert a fork into the pork with no resistance then it's done. If the chunks are still firm give it another half hour.
- Remove the pork and set aside. Strain the resting liquid into a bowl and be sure to give it a taste! As it sits the fat will rise to the top -- you can remove some of the fat if you want but I use most of it.
- To crisp up the Carnitas we'll put the shredded pork chunks under the broiler (approx. 525F). You can use the same baking dish, just be sure to remove the leftover fruit and veggie chunks. Add the pork back to the dish and shred with two forks. I usually give it a partial shred, leaving it chunky, but you can always shred finer if you want.
- Drizzle some of the resting liquid over the pork and broil for 5 minutes. Take a look and broil for another 5 minutes if you want it crispier.
- To make the Salsa Verde, it's best to put the tomatillos in the oven about 20-30 minutes before you think the pork will be done. Pull the husks off the tomatillos , give them a good rinse, and cut the stems out. Roast the tomatillos in the oven for 20 minutes or until they start to turn army green. They'll need a bit more time to roast because the oven temp is lower than usual. Add roasted tomatillos to a blender along with 1/2 onion, 1 garlic clove, 10-12 sprigs cilantro, and 1-2 serrano peppers. Combine well and taste for heat level. For a milder version start with 1/2 serrano pepper and add more to increase the heat.
- For serving you'll need corn tortillas, 1/2 cup finely chopped onion, some freshly chopped cilantro, the Salsa Verde, 3-4 limes, and cheese (optional). You can warm up the tortillas in the oven but you'll get happier faces if you crisp them up in hot dry skillet first. I usually put a large skillet over medium high heat and crisp up 3-4 at a time, storing them in a tortilla warmer or tea towel.
- If there are Carnitas leftovers, store in an airtight container in the fridge. I usually store the resting liquid separately. To re-heat, simply add pork to a saucepan along with some of the resting liquid, cover, and simmer over medium until heated through.
Notes
- Use sea or kosher salt for the brine as it does not contain additives that affect taste.
- Adjust serrano peppers in salsa verde to control heat; use fewer for milder taste or jalapeño as an alternative.
- Cooking pork shoulder with fat attached adds flavor; trim excess fat before serving as desired.
Nutrition Information
Show Details
Calories
481kcal
(24%)
Carbohydrates
35g
(12%)
Protein
41g
(82%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Cholesterol
126mg
(42%)
Sodium
575mg
(24%)
Potassium
961mg
(20%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
410IU
(8%)
Vitamin C
35.6mg
(40%)
Calcium
126mg
(13%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 35g | 12% |
| Protein | 41g | 82% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 126mg | 42% |
| Sodium | 575mg | 24% |
| Potassium | 961mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 35.6mg | 40% |
| Calcium | 126mg | 13% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
62 reviews
Excellent
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