Pork Carnitas Recipe
User Reviews
5
Pork Carnitas Recipe
Description
This Pork Carnitas Recipe uses 4 pounds of pork butt trimmed and cubed, browned in batches then braised with quartered onion, bay leaves, oregano, lime juice, orange juice and rinds, and chicken stock. The braise occurs in a covered pot in a 300°F oven for about 3 hours, until the meat is very tender and pull-apart ready. After the braise, the pork is removed, and the fat skimmed from the braising liquid before the pork is combined with the liquid and chilled overnight.
The next day, the pork is baked uncovered at 350°F until juices bubble, then broiled for 6-8 minutes to develop a crisp surface texture. This dual-stage cooking produces pork with tender, juicy interiors and a caramelized, slightly crispy exterior typical of carnitas.
The recipe's rich flavor comes from slow cooking with citrus and spices, balanced by the caramelization step. The lean trimming and fat removal during braising help manage richness.
Portions can be frozen after braising for later use; thaw and broil when ready to serve. This makes it practical for large batches used in tacos, burritos, or other Mexican-inspired dishes.
Ingredients
- 4 pound pork butt fat trimmed and cut into 2 inch cubes, or boneless country ribs, boneless
- 2 teaspoons canola oil or other vegetable oil
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 1 teaspoon cumin ground
- 1 onion peeled and quartered
- 2 bay leaf
- 1 teaspoon oregano dried
- 2 tablespoons lime juice fresh
- 2 cups chicken stock
- 1 orange quartered and juiced (keep the rinds, medium
Instructions
- Adjust oven rack to lower middle position and preheat to 300 degrees. Heat a large pot over medium heat, add oil. Season the meat with salt and pepper and brown it in batches. Transfer the browned meat to a plate.
- After all the meat is browned, combine the meat with the rest of the ingredients in the pot, including the orange rinds. Bring the mixture to a simmer over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 3 hours.
- Transfer the meat to a 9x13 dish. Degrease the braising liquid by skimming with a large spoon or using a fat separator. Pour the remaining liquid over the meat. Cover the dish with foil and transfer to the fridge; chill overnight.
- The next day preheat the oven to 350 degrees. Remove the dish from the fridge. Bake, uncovered for 30 minutes or until juices are bubbling. Switch the oven to broil. The meat needs to broil for about 6-8 minutes, until the top is well browned and slightly crisp. Taste and add additional salt and pepper. Serve immediately with your favorite mexican fixings.
Notes
- After braising, portion off and freeze extra pork in resealable bags for later use.
- Thaw frozen braised pork in the refrigerator before proceeding with the broiling step to crisp.
- Skimming fat from the braising liquid reduces greasiness and calorie content.
- Check meat tenderness by ensuring it falls apart easily with a fork after braising.
- This recipe yields multiple servings suitable for batch cooking and meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 44g | 88% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 137mg | 46% |
| Sodium | 670mg | 28% |
| Potassium | 886mg | 19% |
| Sugar | 3g | 6% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 50mg | 5% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
