These pork carnitas are one of the first recipes I shared with you years and years ago. This recipe is a classic and about as authentic and traditional as they come! It’s simple to prepare, simple to make and can be done in your oven, crockpot or your instant pot. Don’t worry, I’ve provided instructions for all! Preheat your oven to 300℉. In a small bowl, combine 1½ teaspoons salt, ¾ teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon red pepper flakes, and 1 teaspoon dried oregano. Tip: Mixing the dry rub ingredients thoroughly distributes the flavors evenly on the pork. Place a 4-pound boneless pork shoulder in a large Dutch oven. Rub the dry rub all over the pork on all sides. Throw in 1 peeled and halved onion, 3 crushed garlic cloves, juice from 2 medium oranges and 2 limes, along with the spent orange and lime halves. Tip: The citrus juice adds a tangy flavor and helps tenderize the meat. Cover the pot and place it in the preheated oven. Bake for 3½ hours until the meat is tender and shreddable. Tip: Slow cooking at a low temperature breaks down the connective tissue in the pork, making it tender and easy to shred. Remove the meat from the pot and place it on a baking sheet. Using two forks, shred the meat into small pieces. Ladle about 1 cup of the liquid left in the pot all over the shredded pork. Tip: Adding the cooking liquid keeps the meat moist and flavorful. Place the shredded meat under the broiler for about 5 to 10 minutes. Halfway through, turn the meat over with a spatula to crisp up both sides. Tip: If your oven doesn’t have a broiler, you can crisp them up at 450℉ for about 30 minutes.
Why These Pork Carnitas Are The Best
This has been my go to recipe for the past few years, so we’ve been making these over and over. I tried a lot of recipes and I can honestly say these are the best. Here’s why:
Quick 5 minute prep time Made with easy ingredients, you probably already have all the spices and herbs required Packed with lots of flavor Perfectly crispy done the easy way Easy to freeze A crowd favorite They’re versatile – perfect for tacos, tamales, burritos, or even on their own loaded with salsa, sour cream and guacamole!
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