Pork Carnitas Recipe

Pork shoulder: The main protein, known for its tenderness and rich flavor when slow-cooked.

Salt: Enhances the overall flavor of the dish.

Ground cumin: Adds a warm, earthy flavor to the pork.

Dried oregano: Provides a subtle herbal note.

Orange juice: Freshly squeezed to add a citrusy brightness.

Chicken broth: Adds moisture and depth of flavor.

Garlic: Minced to infuse the dish with its pungent aroma.

Onion: Quartered to release its sweetness during cooking.

Bay leaves: Impart a subtle, aromatic flavor.

For an extra depth of flavor, sear the pork shoulder chunks in the dutch oven over medium-high heat before adding the rest of the ingredients. This will create a caramelized crust on the pork that enhances the overall taste of the carnitas.

• pork shoulder - Substitute with beef chuck roast: Beef chuck roast has a similar fat content and texture, making it a good alternative for slow-cooked dishes like carnitas.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the dish.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor and can be used in the same quantity.

• freshly squeezed orange juice - Substitute with pineapple juice: Pineapple juice provides a similar acidity and sweetness, enhancing the flavor profile of the carnitas.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar savory base while keeping the dish suitable for those avoiding meat.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic. Use about half the amount.

• quartered onion - Substitute with leek: Leeks have a milder flavor and can be used in a similar way to onions in slow-cooked dishes.

• bay leaves - Substitute with thyme sprigs: Thyme sprigs can add a similar earthy and aromatic quality to the dish.

• Allow the pork carnitas to cool to room temperature before storing. This helps prevent condensation, which can make the meat soggy.
• Divide the carnitas into meal-sized portions. This makes it easier to reheat only what you need, reducing waste and maintaining quality.
• Place the portions in airtight containers or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn.
• Label each container or bag with the date and contents. This ensures you use the oldest portions first and keeps your freezer organized.
• Store the containers in the refrigerator if you plan to use the carnitas within 3-4 days. For longer storage, place them in the freezer, where they can last up to 3 months.
• To reheat, thaw the pork carnitas in the refrigerator overnight if frozen. For a quicker method, use the defrost setting on your microwave.
• Reheat the carnitas in a skillet over medium heat until warmed through. For extra crispiness, spread the meat on a baking sheet and broil for a few minutes until the edges are crispy.
• If you have leftover orange juice or chicken broth, you can add a splash to the skillet while reheating to keep the meat moist and flavorful.
• Avoid reheating the carnitas multiple times, as this can dry out the meat and diminish its flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the pork carnitas evenly on a baking sheet. Cover with aluminum foil to retain moisture and heat for about 15-20 minutes. For extra crispiness, remove the foil for the last 5 minutes.

• Stovetop Method: Heat a skillet over medium heat. Add a splash of chicken broth or orange juice to the pan to prevent sticking. Add the pork carnitas and stir occasionally until heated through, about 5-7 minutes. For crispy edges, let the pork sit undisturbed for the last 2 minutes.

• Microwave Method: Place the pork carnitas in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on high for 2-3 minutes, stirring halfway through. Be cautious not to overheat, as this can dry out the meat.

• Slow Cooker Method: Place the pork carnitas in your slow cooker. Add a small amount of chicken broth or orange juice to keep the meat moist. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Spread the pork carnitas in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating and crispiness.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for slow-cooking the pork to tender perfection.

• Oven: Used to maintain a consistent low temperature for slow-cooking the pork shoulder.

• Measuring spoons: Essential for accurately measuring the salt, cumin, and oregano.

• Citrus juicer: Handy for extracting fresh orange juice.

• Garlic press: Useful for mincing the garlic cloves quickly and efficiently.

• Cutting board: Provides a stable surface for quartering the onion and cutting the pork shoulder into chunks.

• Chef's knife: A sharp knife is crucial for cutting the pork shoulder and onion.

• Tongs: Helpful for handling the hot pork chunks when transferring them to the baking sheet for broiling.

• Baking sheet: Used to spread the shredded pork for broiling to achieve crispy edges.

• Forks: Necessary for shredding the cooked pork into bite-sized pieces.

• Broiler: Part of the oven, used to crisp up the shredded pork for added texture.

Prep ingredients ahead: Chop the onion, mince the garlic, and measure out the spices the night before to save time.

Use a slow cooker: Instead of the oven, use a slow cooker to cook the pork shoulder on low for 8 hours or high for 4-5 hours.

Double the recipe: Make a larger batch and freeze half for a quick meal later.

Pre-squeeze orange juice: Use store-bought orange juice to skip the squeezing step.

Broil in batches: Crisp up the shredded pork in smaller batches to ensure even crispiness.