Learn How To Make Pork Carnitas In Just 3 Easy Steps!

Carnitas, the succulent and flavorful Mexican dish, has captured the hearts of food lovers worldwide. If you’ve ever wondered how to make pork carnitas, this comprehensive guide will walk you through every step of the process, from selecting the perfect cut of meat to achieving that irresistible crispy exterior.

Ingredients You’ll Need:

• 5 pounds boneless pork shoulder (also known as pork butt)
• 1 large onion, chopped
• 6 cloves garlic, minced
• 2 oranges, zested and juiced
• 2 limes, zested and juiced
• 1 cup chicken broth
• 1/2 cup orange liqueur (optional)
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Step 1: Prepare the Pork

• Cut the pork shoulder into 2-inch cubes and place them in a large bowl.

Step 2: Create the Marinade

• In a separate bowl, combine the onion, garlic, orange zest and juice, lime zest and juice, chicken broth, orange liqueur (if using), cumin, oregano, salt, and black pepper. Whisk until well combined.

Step 3: Marinate the Pork

• Pour the marinade over the pork cubes and stir to coat. Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.

Step 4: Slow Cook the Pork

• Transfer the marinated pork to a slow cooker. Cook on low for 6-8 hours, or until the pork is fall-off-the-bone tender.

Step 5: Shred the Pork

• Remove the pork from the slow cooker and shred it using two forks.

Step 6: Crisp Up the Carnitas

• Heat a large skillet over medium-high heat. Add the shredded pork and cook, stirring occasionally, until it becomes crispy and golden brown.

Step 7: Season to Taste

• Taste the carnitas and adjust the seasoning as needed. Add additional salt, pepper, or spices to your preference.

Serving Suggestions:

• Serve the pork carnitas with your favorite toppings, such as chopped onions, cilantro, salsa, guacamole, and shredded cheese.
• Use the carnitas as a filling for tacos, burritos, or quesadillas.
• Enjoy them as a main course with a side of rice and beans.

Tips for Perfect Pork Carnitas:

• Use a pork shoulder with a good amount of fat, as this will contribute to the flavor and juiciness of the carnitas.
• Don’t overcook the pork, or it will become dry and tough.
• If you don’t have a slow cooker, you can cook the pork in the oven at 275°F (135°C) for 4-5 hours.
• To make the carnitas extra crispy, broil them in the oven for a few minutes before serving.
• Leftover carnitas can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Finishing Touch:

• Garnish the pork carnitas with fresh cilantro and lime wedges for an extra burst of flavor and color.

Questions You May Have

Q: Can I use a different cut of pork for carnitas?
A: Yes, you can use pork loin or pork belly, but the pork shoulder is the traditional and most flavorful cut.

Q: How do I make carnitas in a pressure cooker?
A: Cook the pork in a pressure cooker with the marinade for 30 minutes on high pressure. Release the pressure and shred the pork.

Q: Can I freeze pork carnitas?
A: Yes, you can freeze the carnitas in airtight containers for up to 3 months. Thaw them in the refrigerator before reheating.