Crispy Pork Carnitas
Pork shoulder is braised in its own rendered fat with aromatics until it pulls apart, then finished under a hot broiler to create charred, crisp edges. The result is a contrast between tender, moist meat and crunchy, caramelized bits that define a proper taco.
Patience is your primary ingredient.
The meat needs to braise undisturbed for hours to break down the connective tissue. If you rush the liquid reduction, the pork will steam rather than crisp.
- Dutch oven or heavy-bottomed pot
- Large rimmed baking sheet
- Tongs
- Slotted spoon
What goes in.
- 5 lbpork shoulder (butt), cut into 2-inch cubes
- 1 tbspkosher salt
- 1 tspdried Mexican oregano
- 1 tspground cumin
- 2yellow onions, peeled and quartered
- 6 clovesgarlic, smashed
- 2oranges, halved
- 2bay leaves
Rendering the Fat
The goal is to move the pork from the braising liquid to a hot sheet pan so the remaining fat on the meat fries the edges into a dark, crisp crust.
The method.
Season the pork
Toss the pork cubes in a bowl with salt, oregano, and cumin until evenly coated.
Braise
Place the pork in the Dutch oven. Add the onions, garlic, and bay leaves. Squeeze the juice from the orange halves over the meat, then drop the rinds into the pot. Cover and cook on low heat for 3 to 4 hours.
Test for tenderness
The meat is ready when it pulls apart easily with a fork. It should not be mushy.
Shred and crisp
Remove the pork with a slotted spoon to a rimmed baking sheet. Discard the rinds, bay leaves, and large onion chunks. Use two forks to gently pull the pork into large, uneven chunks.
Broil
Spoon a few tablespoons of the rendered fat from the pot over the meat. Place under a preheated broiler for 5 to 8 minutes, watching closely until the edges turn deep brown and jagged.
Other turns to take.
Spiced Finish
Toss the shredded meat with a teaspoon of smoked paprika and chili powder before putting it under the broiler.
Lard-Fried
Submerge the cooked chunks in melted lard and fry in a pan until golden for a traditional street-style texture.
When it doesn't go to plan.
Keep the chunks of pork large when cutting; they will naturally break down during the long cook.
Do not skim the fat off the pot; that rendered fat is what fries the meat when you put it under the broiler.
If you have extra juice, boil it down separately in a small saucepan until it turns into a thick, syrupy glaze to drizzle over the crispy pork.
The ones that keep coming up.
Can I use a slow cooker?
Yes. Follow the same steps, cooking on low for 7 to 8 hours. You must still transfer the meat to a baking sheet to finish under the broiler to get the required texture.
How do I store the leftovers?
Keep the meat in its juices in the refrigerator for up to three days. Crisp it in a frying pan over medium-high heat when you are ready to eat.
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