Pork Carnitas

A simple, satisfying favorite.

Why You'll Love This Recipe

• Restaurant-level carnitas at home.
• That magic combination of tender and crispy.
• Feeds a crowd for tacos night.
• Great for meal prep — rice bowls, nachos, quesadillas.
• Freezes beautifully.

Ingredient Notes

• Pork shoulder is essential — collagen is what makes it tender.
• Mexican oregano (citrusy, grassy) is different from Mediterranean and adds authenticity.
• Fresh citrus only; bottled juice is too flat.

Ingredient Substitutions

• Country-style pork ribs in place of shoulder (cook 90 minutes).
• A 12-oz beer in place of half the water for extra depth.
• Smoked paprika instead of cinnamon for a smokier profile.

Equipment Needed

• Large Dutch oven or heavy pot
• Two forks or meat claws
• Large rimmed baking sheet
• Slotted spoon

Prep Tips

• Cut pork into uniform chunks for even cooking.
• Warm the tortillas directly on a gas flame or in a dry skillet for char.

Instructions

1. 1

   Gather and prep: 1 pork shoulder, 1 orange juice, 1 lime (for juice), 3 cloves garlic, minced, 1 tsp cumin, 1 tsp oregano, 1 tsp salt, 8 small flour tortillas. mince the garlic, and chop the fresh herbs before you start cooking.

2. 2

   Cube pork, season, simmer with juice and aromatics 2 hr. Cook pork to 145°F internal and rest 3 minutes; ground pork to 160°F.

3. 3

   Shred, then crisp in skillet.

4. 4

   Serve in tortillas.

Artsi Pro Tips

• Two broils with a toss in between gives carnitas-style crispy edges without drying the meat.
• Don't skip the orange halves in the braise — the oils in the rind add an unmistakable bittersweet note.
• Reserve cooking liquid; it rescues leftovers from dryness.

Common Mistakes

• Skipping the broil — soft braised pork isn't carnitas.
• Letting the pork dry out under the broiler; drizzle with cooking liquid first.
• Overcrowding the baking sheet, which steams the pork instead of crisping it.

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