From Dry To Juicy: A Foolproof Guide To Cooking Pork Carnitas On The Stove

Carnitas, the delectable Mexican dish featuring tender, flavorful pork, can be effortlessly prepared on your stovetop. This comprehensive guide will lead you through every step of the process, ensuring you create mouthwatering carnitas that will tantalize your taste buds.

Ingredients You’ll Need:

• 2-3 pounds boneless pork shoulder (also known as pork butt)
• 1 large white onion, sliced
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 cup orange juice
• 1/2 cup lime juice
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for greasing the pan

Step-by-Step Instructions:

1. Season the Pork:

In a large bowl, combine the pork shoulder, sliced onion, minced garlic, cumin, coriander, oregano, salt, and black pepper. Mix well to ensure the pork is evenly coated with the spices.

2. Sear the Pork:

Heat a large skillet or Dutch oven over medium-high heat. Add a generous amount of vegetable oil and allow it to get hot. Place the seasoned pork in the pan and sear it on all sides until golden brown.

3. Add Liquids and Simmer:

Once the pork is seared, pour in the chicken broth, orange juice, and lime juice. Bring the liquid to a boil, then reduce heat to low. Cover the pan and simmer for 2-3 hours, or until the pork is fall-off-the-bone tender.

4. Shred the Pork:

Remove the pork from the pan and place it on a cutting board. Use two forks to shred the pork into bite-sized pieces.

5. Crisp the Carnitas (Optional):

Return the shredded pork to the pan and cook over medium heat, stirring occasionally, until the edges of the pork start to crisp. This step is optional but adds an extra layer of flavor and texture.

6. Serve and Enjoy:

Serve the pork carnitas hot with your favorite toppings, such as tortillas, cilantro, onions, and salsa.

Variations:

• Slow Cooker Carnitas: Cook the pork in a slow cooker on low for 6-8 hours.
• Oven-Baked Carnitas: Transfer the pork to a baking dish and bake at 325°F (163°C) for 2-3 hours.
• Crispy Carnitas: After shredding the pork, spread it on a baking sheet and broil for a few minutes until it becomes crispy.

Tips:

• For the most flavorful carnitas, use pork shoulder with a good amount of fat.
• Don’t overcook the pork, or it will become tough.
• If the liquid evaporates during cooking, add more chicken broth or water as needed.
• Let the carnitas rest for 15-20 minutes before shredding to allow the juices to redistribute.

Frequently Discussed Topics

Q: Can I use other types of pork for carnitas?
A: While pork shoulder is the traditional choice, you can use other cuts such as pork loin or pork belly. However, the cooking time may vary.

Q: How can I store leftover carnitas?
A: Store the carnitas in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Q: What are some other ways to use carnitas?
A: Carnitas can be used in tacos, burritos, tortas, salads, and more. They can also be added to soups and stews.