Crispy Pork Carnitas

Citrus-braised pork shoulder is pulled into generous pieces, glossed with reduced cooking juices, and broiled in two rounds for juicy carnitas with crisp edges.

285 min

8 servings

Crispy pork carnitas on a platter with corn tortillas, salsa verde, pickled onions, cilantro, and lime.

Ingredients

4 lb boneless pork shoulder, cut into 3-inch chunks

2 tsp kosher salt

1 tbsp neutral oil

1 medium white onion, sliced

6 garlic cloves, smashed

1 medium orange

2 medium limes

2 tsp ground cumin

2 tsp dried Mexican oregano

2 bay leaves

1/2 cup water

24 small corn tortillas

1 1/2 cups salsa verde

1 cup pickled red onions

1 cup fresh cilantro leaves

1 tsp flaky salt

Equipment

Large Dutch oven or slow cooker · Rimmed sheet pan · Small saucepan for slow-cooker path · Large skillet

Cook ahead

Braise and refrigerate the pork in its juices. Rewarm gently, reduce the juices, and broil just before serving.

Keep it juicy

Leave the pork in large pieces and broil briefly in two rounds, moistening between rounds with concentrated juices.

Season and start

01. Dry the pork and coat it evenly with kosher salt, cumin, and oregano; a dry surface helps the seasoning cling.

02. Soften the onion and garlic in oil over medium-high heat until golden at the edges; omit this sauté for the slow-cooker path.

Braise until tender

03. Add orange zest and juice, juice from 1 lime, water, bay leaves, and pork; turn the pieces in the fragrant liquid.

04. Cover and cook at 300 F for 3 1/2 to 4 hours, or combine everything in a slow cooker on low for 8 hours, until fork-tender.

Concentrate and shred

05. Move pork to a sheet pan, discard bay leaves, and reduce the cooking liquid to about 1 cup so it turns glossy and intensely savory.

06. Shred into large pieces, toss with 3/4 cup juices, and spread loosely; moist meat and exposed edges are both essential.

Crisp without drying

07. Broil 4 to 6 inches from high heat for 4 minutes, just until the highest edges become deep gold.

08. Turn in broad sections, add remaining juices and flaky salt, then broil 3 to 4 minutes more; stop while the centers still glisten.

Warm and serve

09. Warm tortillas in a dry skillet for 6 minutes until pliable, then keep them wrapped in a towel.

10. Serve the hot pork with salsa verde, pickled onions, cilantro, and wedges cut from the remaining lime.