Pork Carnitas Recipe

Pork shoulder: A cut of meat that is ideal for slow cooking, resulting in tender and flavorful pork.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

Dried oregano: Provides a slightly bitter, aromatic flavor that complements the pork.

Cumin: Adds a warm, earthy flavor to the dish.

Olive oil: Used for searing the pork, adding a rich flavor and helping to create a crispy exterior.

Freshly squeezed orange juice: Adds a bright, citrusy flavor that balances the richness of the pork.

Garlic: Adds a pungent, savory flavor that enhances the overall taste of the carnitas.

Chicken broth: Provides moisture and depth of flavor during the cooking process.

When searing the pork shoulder chunks in the dutch oven, make sure the olive oil is hot enough to create a good sear. This step is crucial for developing a rich, deep flavor in the carnitas. Avoid overcrowding the pot, as this can cause the meat to steam rather than sear. If necessary, sear the pork in batches to ensure each piece gets a nice, brown crust.

• pork shoulder - Substitute with beef chuck roast: Beef chuck roast has a similar marbling and texture, making it a good alternative for slow-cooked dishes like carnitas.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma.

• dried oregano - Substitute with dried marjoram: Dried marjoram has a similar flavor to oregano, though slightly milder and sweeter.

• cumin - Substitute with ground coriander: Ground coriander offers a warm, citrusy flavor that can complement the other spices in the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• freshly squeezed orange juice - Substitute with pineapple juice: Pineapple juice provides a similar sweetness and acidity, adding a tropical twist to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it is less pungent than fresh garlic.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar savory base while keeping the dish suitable for vegetarians.

• Allow the pork carnitas to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess.
• Transfer the shredded pork into an airtight container. If you have a lot of carnitas, consider dividing it into smaller portions for easier reheating.
• Pour any remaining juices from the dutch oven over the pork in the container. This keeps the meat moist and flavorful.
• Seal the container tightly and store it in the refrigerator. The pork carnitas will stay fresh for up to 4 days.
• For longer storage, place the carnitas in a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness.
• When ready to use, thaw the pork carnitas in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the carnitas in a skillet over medium heat, adding a splash of chicken broth or orange juice if needed to keep it moist.
• For crispy edges, spread the reheated pork on a baking sheet and broil for a few minutes until the edges are crispy.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Once the oil is hot, add the leftover pork carnitas.
  4. Stir occasionally until the pork is heated through and the edges are crispy, about 5-7 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the pork carnitas evenly on a baking sheet.
  3. Cover the pork with aluminum foil to prevent it from drying out.
  4. Bake for about 15-20 minutes, or until the pork is heated through.
  5. For crispy edges, remove the foil during the last 5 minutes of reheating.

• Microwave Method:

  1. Place the pork carnitas in a microwave-safe dish.
  2. Add a splash of chicken broth or orange juice to keep the pork moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Heat on high for 2-3 minutes, stirring halfway through, until the pork is thoroughly heated.

• Slow Cooker Method:

  1. Place the pork carnitas in the slow cooker.
  2. Add a small amount of chicken broth or orange juice to keep the pork moist.
  3. Cover and cook on low for 1-2 hours, or until the pork is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Spread the pork carnitas in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through, until the pork is heated through and crispy.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for slow-cooking and braising the pork shoulder to tender perfection.

• Oven: Preheated to 300°F (150°C), it provides the consistent, low heat necessary for slow-cooking the pork.

• Stovetop: Used to initially sear the pork shoulder chunks, creating a flavorful crust.

• Tongs: Handy for turning the pork chunks while searing to ensure they brown evenly on all sides.

• Measuring spoons: Essential for accurately measuring out the salt, black pepper, oregano, cumin, and olive oil.

• Citrus juicer: Useful for extracting fresh orange juice, which adds a bright, tangy flavor to the carnitas.

• Garlic press: Convenient for mincing garlic cloves quickly and efficiently.

• Measuring cup: Necessary for measuring out the chicken broth and orange juice.

• Forks: Used to shred the cooked pork into tender, juicy pieces.

• Baking sheet: Optional but useful for spreading the shredded pork to broil for crispy edges.

• Broiler: Optional but great for adding a crispy finish to the shredded pork.

Pre-cut the pork: Buy pre-cut pork shoulder to save time on chopping.

Use a slow cooker: Instead of the oven, use a slow cooker to cook the carnitas while you handle other tasks.

Pre-mix spices: Combine salt, black pepper, oregano, and cumin in advance to streamline seasoning.

Minced garlic paste: Use pre-minced garlic paste to save time on chopping.

Store-bought orange juice: Use high-quality store-bought orange juice instead of squeezing fresh.