Slow-Roasted Pork Carnitas
This is a low-and-slow process that relies on patience rather than technique. The goal is to let the collagen break down completely, turning a tough cut of pork into something that pulls apart with the weight of a fork.
Don't trim all the fat
The fat is your cooking medium; if you strip the pork shoulder clean, the meat will turn out dry rather than supple.
- Dutch oven
- tongs
- baking sheet
- chef's knife
What goes in.
- 4 lbpork shoulder (butt), cut into 2-inch chunks
- 1 tbspkosher salt
- 1 tspdried oregano
- 1 tspground cumin
- 1yellow onion, quartered
- 4garlic cloves, smashed
- 2oranges, halved and squeezed
- 2bay leaves
Caramelizing the sugars
The braising liquid provides deep flavor, but the final blast of heat under the broiler transforms the texture by crisping the shredded edges of the pork.
The method.
Season the pork
Toss the pork chunks in a bowl with salt, oregano, and cumin until evenly coated.
Load the Dutch oven
Place the pork in the pot. Add the onion, garlic, bay leaves, and squeeze the orange juice over the top, dropping the spent rinds into the pot as well.
Braised until tender
Cover and cook at 300°F for 3.5 to 4 hours. The meat is done when it falls apart under the slightest pressure from a fork.
Shred and broil
Remove the meat to a baking sheet and shred it into bite-sized pieces. Spoon a bit of the rendered fat from the pot over the meat. Broil on high for 5 to 7 minutes until the edges are dark brown and crispy.
Other turns to take.
Spiced with Chilies
Add two dried guajillo or ancho chilies to the braising liquid for a deeper, smokier base.
Stovetop Method
Keep the pot on the lowest possible heat setting on the stovetop, ensuring it maintains a barely perceptible simmer for the duration of the cook.
When it doesn't go to plan.
Use the rendered lard from the Dutch oven to toast your tortillas; it holds all the flavor of the pork.
If the pot looks dry before the pork is tender, add a half-cup of water or chicken stock.
Save the strained braising liquid; it makes an excellent base for a bean soup the next day.
The ones that keep coming up.
Can I use a slow cooker?
Yes. Follow the same steps, but cook on low for 7 to 8 hours. The broiling step remains essential.
How do I know the pork is ready?
The meat should offer zero resistance when pressed; if it feels rubbery or tough, it needs more time.
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