# Crispy Pork Carnitas

Pork carnitas are chunks of pork shoulder braised until fall-apart tender, then crisped under the broiler so you get soft, juicy meat with crunchy browned edges. They are the best taco filling there is.

This oven version uses orange, lime and a few spices. It takes about three hours, mostly unattended, and the leftovers are even better the next day.

- Total time: 3 h 30 min (prep 15 min, cook 3 h 15 min)
- Serves: 8
- Per serving (estimated): 360 kcal, 35 g protein
- Cuisine: Mexican. Category: Main course. Diet: dairy-free, gluten-free, high-protein.

## Ingredients

- 1.5 kg boneless pork shoulder, cut into 2-inch (5 cm) chunks
- 2 tsp kosher salt
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp chili powder
- 1 tsp black pepper
- 1 large orange, juiced, with the squeezed halves kept
- 2 limes, juiced
- 1 onion, quartered
- 6 cloves garlic, smashed
- 2 bay leaves
- 120 ml water
- 16 small corn tortillas, to serve

## Method

1. Heat the oven to 325°F (160°C). Pat the pork dry and toss it with the salt, cumin, oregano, chili powder and pepper until evenly coated.
2. Put the pork in a Dutch oven or deep, heavy ovenproof pot. Tuck in the onion, garlic, bay leaves and the squeezed orange halves, then pour over the orange juice, lime juice and water.
3. Bring to a simmer on the stove over medium heat, then cover tightly and move to the oven.
4. Braise 2 1/2 to 3 hours, stirring once at the halfway mark, until the pork is very tender and the internal temperature is about 200°F (93°C). A fork should shred it with no resistance.
5. Discard the bay leaves, onion and orange halves. Shred the pork roughly with two forks, leaving some bigger pieces for texture.
6. Heat the broiler to high with a rack 6 inches (15 cm) from the heat. Spread the pork on a rimmed baking sheet and spoon 1/2 cup of the pot juices over it, skimming off the fat first.
7. Broil 5 to 7 minutes, until the edges are browned and crisp. Toss, add a little more juice, and broil 3 minutes more. Serve in warm tortillas.

## Why it works

- Pork shoulder has plenty of fat and collagen, so long braising makes it tender and rich without drying it out.
- Orange and lime juice add acid and sweetness that balance the richness of the pork.
- Salting the pork before cooking seasons it throughout, not just on the surface.
- Broiling the shredded pork with a little juice browns and crisps the edges while the inside stays moist.
- Keeping some bigger chunks gives you a mix of crisp and juicy textures.

## The science

- **Why pork shoulder works.** Shoulder is a hardworking muscle with lots of collagen and fat. Heated slowly in liquid, collagen melts into gelatin and the fat bastes the meat from inside. Lean cuts like loin have little of either and turn dry when cooked this long.
- **Crisp after the braise.** The braise cooks the pork in moist heat, so it comes out soft but pale. The broiler adds dry, intense heat that drives off surface moisture and browns the meat, creating a Maillard crust on the edges of each shred.

## Tips

- Skim the fat off the pot juices before spooning them over the pork, or the broiled meat can turn greasy.
- Spread the pork in a single layer on the sheet so it crisps instead of steaming.
- Stir the meat once or twice while broiling for even browning.

## Mistakes to avoid

- Cutting the pork into tiny pieces, which dries it out; 2-inch (5 cm) chunks are about right.
- Skipping the broil, which leaves carnitas soft and plain; the crisp edges are the point.
- Using lean pork loin, which turns dry; use shoulder or butt.

## Variations and swaps

- Add a chipotle in adobo to the pot for smoky heat.
- Use the meat for nachos, burrito bowls or quesadillas.
- Add a splash of Mexican lager in place of the water.
- Swap fresh orange juice for 120 ml of cola, which adds sweetness and caramel notes.
- Swap dried oregano for dried Mexican oregano if you have it.
- Swap boneless shoulder for bone-in, and add 30 minutes of braising.

## Storage

Refrigerate carnitas with some juices within 2 hours and eat within 3 to 4 days. Freeze with juices up to 3 months and re-crisp in a hot skillet until 165°F (74°C).

## FAQ

**What cut of pork is best for carnitas?**

Pork shoulder, also called pork butt or Boston butt, is best. It has enough fat and collagen to stay moist and turn tender during the long braise.

**How do I make carnitas crispy?**

After braising and shredding, spread the pork on a sheet pan with a little of the pot juices and broil 5 to 10 minutes, tossing once. You can also crisp it in a hot skillet.

**Can I make carnitas in a slow cooker?**

Yes, cook on low 8 hours until tender, then crisp under the broiler. The result is a little less browned but very tender.

**How long does it take to cook carnitas in the oven?**

About 2 1/2 to 3 hours at 325°F (160°C), until the pork is around 200°F (93°C) and shreds easily. It is safe long before that, at 145°F (63°C).

**What do I serve with carnitas?**

Warm corn tortillas with chopped onion, cilantro, lime and salsa are traditional. Rice, beans, and pickled red onions round it out.

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Source: https://cookingscientist.com/recipes/pork-carnitas (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846