Crispy Pork Carnitas
The contrast between the tender, slow-braised interior and the shattered, fried exterior defines a proper carnitas. You are looking for pork that surrenders its structure in the oven, leaving you with enough fat to effectively fry the meat during the final step.
Patience is your primary ingredient.
The pork needs to be cooked until it is near-falling apart before it ever touches a skillet. If the meat is tough during the shredding phase, the final sear will only make it chewy.
- Dutch oven with lid
- Large rimmed baking sheet
- Tongs
- Fine-mesh strainer
What goes in.
- 4 lbpork shoulder (butt), cut into 2-inch chunks
- 1 tbspkosher salt
- 1 tspdried Mexican oregano
- 1white onion, quartered
- 4cloves garlic, smashed
- 2bay leaves
- 1orange, halved and squeezed
Two-stage texture
Do not skip the oven-broil or the skillet sear. Using the rendered lard from the braise as the frying medium ensures the edges turn crispy rather than just dry.
The method.
Prepare the pork
Toss the pork chunks with salt and oregano in the Dutch oven. Add the onion, garlic, bay leaves, and orange juice. Toss in the squeezed orange rinds as well.
Braise
Cover the pot and place it in an oven preheated to 300°F (150°C). Cook for 3.5 to 4 hours, until the meat offers no resistance when pressed with a fork.
Separate and strain
Remove the pork from the pot using a slotted spoon. Strain the remaining liquid, reserving the clear fat that rises to the top and discarding the solids.
Shred
Spread the pork chunks onto a baking sheet. Use two forks to gently pull the pieces into large, bite-sized shreds. Do not over-process; keep the pieces substantial.
Crisp
Heat a heavy skillet over medium-high heat with two tablespoons of the reserved pork fat. Working in batches, place the shredded pork in the pan. Let it sit undisturbed until the bottom is dark brown and rigid, then flip to repeat on the other side.
Other turns to take.
Citrus-Heavy
Add the zest of a lime and a tablespoon of vinegar during the braise to cut through the richness of the rendered fat.
Spiced
Rub the raw pork with ground cumin and a pinch of ground cinnamon before braising for deeper aromatics.
When it doesn't go to plan.
Never overcrowd the skillet during the final sear; if the meat is piled too high, it will steam rather than brown.
Save the strained braising liquid after you skim the fat; it is concentrated stock that works well for reheating leftovers.
If you want even crispier results, put the shredded meat under a high broiler for 5 minutes, tossing halfway through.
The ones that keep coming up.
Can I use a slow cooker?
Yes. Follow the same prep, but cook on low for 6 to 8 hours until tender, then proceed to the stovetop searing step.
Why use the pork fat to sear?
The fat contains the collagen and flavor rendered out during the long cook; it turns the meat into its own frying agent.