Homemade Slow-Cooked Carnitas
Easy homemade carnitas recipe with slow-braised pork, citrus, and warm spices. Restaurant-quality results in 4 hours.
Ingredients
- 3.5 pounds bone-in pork shoulder, cut into 3-inch chunks
- 3 cups rendered pork lard or duck fat
- 1.5 tablespoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 8 garlic cloves, smashed
- 1 medium yellow onion, quartered
- 2 fresh jalapeños, halved lengthwise
- Juice and zest of 1 large orange
- 3 bay leaves
- 1 cinnamon stick, broken in half
- 1.5 teaspoons ground cumin
- 1.5 teaspoons dried oregano
- 0.5 cup pork or chicken broth
Instructions
- 1
Preheat your oven to 300°F and position the rack in the lower-middle section.
- 2
Pat the pork chunks dry with paper towels, then season generously all over with salt and black pepper.
- 3
Warm the lard in a large Dutch oven or heavy braising pot over medium heat until it reaches 275°F on an instant-read thermometer, about 8 minutes.
- 4
Carefully add the seasoned pork pieces to the hot fat in a single layer, working in batches if necessary to avoid crowding.
- 5
Scatter the smashed garlic cloves, onion quarters, halved jalapeños, bay leaves, and cinnamon stick pieces among the pork.
- 6
Sprinkle the cumin and oregano directly over the meat and fat.
- 7
Pour the fresh orange juice around the meat and add the broth, then stir gently to combine the spices throughout.
- 8
Cover the pot with a lid and transfer to the preheated oven, then braise for 3 to 3.5 hours until the meat shreds easily with a fork.
- 9
Remove the pot from the oven and carefully strain the cooking liquid through a fine-mesh sieve into a separate container, reserving the fat for finishing.
- 10
Using two forks, shred the pork into bite-sized pieces directly in the pot, discarding any large bones, aromatics, and bay leaves.
- 11
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat and add 2 tablespoons of the reserved fat.
- 12
Working in batches, crisp the shredded pork in the hot skillet for 4 to 6 minutes per batch, stirring occasionally, until the edges are golden brown and slightly charred.
- 13
Taste the finished carnitas and adjust seasoning with additional salt and pepper as needed.
- 14
Serve the carnitas warm with warm flour or corn tortillas, fresh lime wedges, diced onion, and chopped fresh cilantro.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Rendered pork lard | Olive oil or avocado oil | To reduce saturated fat intake while maintaining tenderness through slow cooking |
| Orange juice and zest | Fresh lime juice and zest plus 1 tablespoon apple cider vinegar | To enhance digestive enzymes and reduce inflammation from the high-fat cooking method |
| Cinnamon stick and cumin | Chili powder and smoked paprika (1 teaspoon each) | To add depth and reduce added sugars while incorporating anti-inflammatory compounds from chiles |
| Dried oregano | Fresh oregano or fresh thyme (1 tablespoon) | To increase bioavailable antioxidants and reduce oxidation from dried herbs |
| Pork or chicken broth | Bone broth, homemade or high-quality store-bought | To boost collagen content and support gut lining integrity through additional gelatin |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 568 |
| Total Fat | 38g |
| Saturated Fat | 14g |
| Cholesterol | 158mg |
| Sodium | 896mg |
| Carbohydrates | 8g |
| Fiber | 0g |
| Sugar | 3g |
| Protein | 50g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
