Slow-Cooked Carnitas
This is a low-effort, high-reward process where the oven does the heavy lifting. You are essentially confiting the pork, allowing the collagen to break down completely before finishing it under high heat.
Patience is your primary ingredient
Do not rush the braise; the pork is ready only when it pulls apart with the slightest pressure from a fork. Use a heavy pot with a tight-fitting lid to trap the steam and render the fat efficiently.
- Heavy-bottomed Dutch oven
- Tongs
- Large rimmed baking sheet
- Chef's knife
What goes in.
- 4 lbpork shoulder (butt), cut into 2-inch chunks
- 1 tbspkosher salt
- 1 tspdried Mexican oregano
- 1/2 tspground cumin
- 1medium onion, peeled and quartered
- 4cloves garlic, smashed
- 1orange, halved and squeezed
- 2bay leaves
Building the crisp
The secret to real carnitas isn't the braise; it's the flash-sear. Once shredded, tossing the meat in a searing hot skillet or under a broiler creates the necessary texture contrast against the soft interior.
The method.
Season the pork
Toss the pork chunks in a bowl with the salt, cumin, and oregano. Ensure each piece is evenly coated.
Load the Dutch oven
Place the pork in the pot. Nestle in the onion, garlic, and bay leaves. Pour the orange juice over the top and drop the juiced orange halves into the pot.
Braise
Cover with the lid and place in a 300°F oven. Cook for 3.5 to 4 hours. The meat is done when it collapses effortlessly when pressed with a fork.
Shred
Remove the pork to a large bowl, discarding the orange rinds and bay leaves. Shred the meat into bite-sized pieces using two forks.
Sear
Spread the shredded pork onto a baking sheet. Broil on high for 5 to 7 minutes, watching closely until the edges turn brown and crispy.
Other turns to take.
Spicy variation
Add two dried guajillo or chipotle chiles into the pot during the braise for a subtle depth and mild heat.
Stovetop crisp
Instead of the broiler, sear the shredded pork in a cast-iron skillet over high heat with a splash of the rendered braising fat.
When it doesn't go to plan.
Leave the fat cap on the pork shoulder; that rendered fat is where the moisture and flavor live.
If the meat looks dry after shredding, spoon a bit of the liquid from the Dutch oven over it before broiling.
Don't discard the leftover braising liquid; strain and refrigerate it to use as a base for beans or soups.
The ones that keep coming up.
Can I use a slow cooker?
Yes, follow the same steps. Set the slow cooker to low for 6 to 8 hours. You will still need to finish the meat under a broiler or in a pan to get the texture right.
What if the meat is too tough?
It hasn't cooked long enough. Put it back in the oven for another 30 minutes. Collagen needs time and consistent, gentle heat to soften.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe