Slow-Roasted Carnitas
This is a method of extremes: long, slow softening followed by a sudden, intense blast of heat. You are looking to transform the connective tissue of the pork into a rich, clinging glaze before crisping the strands into bronze-colored morsels.
Commit to the time, not the effort.
The pork needs to break down completely in the oven before it ever hits a skillet. Choose a heavy, lidded vessel that holds the meat snugly to keep the juices concentrated.
- Heavy cast-iron Dutch oven
- Tongs
- Large rimmed baking sheet
- Fork
What goes in.
- 4 lbpork shoulder (butt), cut into 3-inch chunks
- 2 tbspkosher salt
- 1 tbspdried oregano
- 1 tspground cumin
- 1large white onion, quartered
- 4garlic cloves, smashed
- 2bay leaves
- 1/2 cupfresh orange juice
Don't skip the broiler
Once the meat is shredded, spread it in a single layer on a sheet pan. Broil it until the edges of the pork bits turn dark and brittle, which provides the necessary textural contrast to the soft fat.
The method.
Season the pork
Toss the pork chunks in a bowl with salt, oregano, and cumin until evenly coated.
Braise
Place the pork into the Dutch oven. Add the onion, garlic, bay leaves, and orange juice. Cover tightly and cook at 300°F (150°C) for 4 hours, or until the pork falls apart when pressed with a fork.
Shred
Remove the pork chunks to a bowl and discard the onion, garlic, and bay leaves. Use two forks to gently pull the meat into large strands.
Reduce the juices
Skim most of the excess fat from the Dutch oven, then boil the remaining liquid over high heat on the stovetop until it thickens into a syrup. Toss the shredded meat with this reduced liquid.
Crisp
Spread the meat on a baking sheet. Place under a preheated broiler for 5-8 minutes, watching closely until the edges are dark brown and crispy.
Other turns to take.
Citrus-Heavy
Add a few strips of orange zest and a splash of lime juice to the braising liquid for a brighter, sharper finish.
Spicy
Toss in two whole dried guajillo chiles during the braise for a subtle, earthy depth.
When it doesn't go to plan.
Don't trim all the fat off the pork shoulder; that rendered fat is where the flavor lives.
If the pan looks dry halfway through the braise, add a quarter-cup of water or chicken stock.
Let the meat rest for 10 minutes after shredding so it reabsorbs the juices before you crisp it.
The ones that keep coming up.
Can I use a slow cooker?
Yes. Follow the same prep, but cook on low for 7-8 hours. The oven method is preferred only because it allows for a more consistent reduction of the braising liquid.
What if the meat is too dry?
The pork shoulder has enough fat to stay moist, but if you find it lacking, drizzle a little of the reserved rendered lard back over the meat before broiling.
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