Pork Carnitas Recipe

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

Salt: Enhances the flavor of the pork.

Black pepper: Adds a mild heat and depth of flavor.

Oregano: Provides a slightly bitter, aromatic flavor.

Cumin: Adds a warm, earthy taste.

Orange juice: Freshly squeezed to add a citrusy sweetness.

Chicken broth: Adds moisture and depth of flavor to the dish.

Garlic: Minced to infuse the pork with a robust, savory flavor.

Onion: Chopped to add sweetness and depth to the dish.

To ensure your pork shoulder is evenly seasoned, rub the salt, black pepper, oregano, and cumin directly onto the meat before adding it to the Dutch oven. This allows the spices to penetrate the meat more effectively, enhancing the overall flavor of your carnitas.

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

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

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma.

• oregano - Substitute with thyme: Thyme has a similar earthy and slightly minty flavor, making it a good alternative.

• cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the other spices well.

• freshly squeezed orange juice - Substitute with pineapple juice: Pineapple juice offers a similar sweetness and acidity, adding a tropical twist.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base without altering the overall flavor profile too much.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it is less pungent.

• chopped onion - Substitute with shallots: Shallots have a milder, sweeter flavor that can work well in place of onions.

• Allow the pork carnitas to cool down to room temperature before storing. This helps prevent condensation, which can lead to soggy meat.
• Divide the shredded pork into meal-sized portions. This makes it easier to reheat only what you need, preserving the quality of the remaining portions.
• Place the portions in airtight containers or heavy-duty freezer bags. If using freezer bags, squeeze out as much air as possible to prevent freezer burn.
• Label the containers or bags with the date and contents. This ensures you know how long the pork carnitas have been stored and helps you use the oldest portions first.
• Store the containers in the refrigerator if you plan to use the pork carnitas within 3-4 days. For longer storage, place them in the freezer, where they can last up to 3 months.
• When ready to use, thaw frozen pork carnitas in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the pork carnitas in a skillet over medium heat until warmed through. For crispy edges, spread the shredded pork on a baking sheet and broil for a few minutes, just as you would when initially preparing the dish.

• Stovetop Method:

  • Heat a skillet over medium heat.
  • Add a small amount of olive oil or chicken broth to the skillet.
  • Add the pork carnitas and stir occasionally until heated through, about 5-7 minutes.
  • For extra crispiness, let the pork sit undisturbed for a few minutes to develop a crust before stirring.

• 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.
  • Bake for about 15-20 minutes, or until heated through.
  • For crispy edges, remove the foil for the last 5 minutes of reheating.

• Microwave Method:

  • Place the pork carnitas in a microwave-safe dish.
  • Add a splash of chicken broth or orange juice to keep the meat moist.
  • Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  • Microwave on high for 1-2 minutes, then stir and check the temperature.
  • Continue microwaving in 30-second intervals until heated through.

• Slow Cooker Method:

  • Place the pork carnitas in the slow cooker.
  • Add a small amount of chicken broth or orange juice to keep the meat moist.
  • Cover and cook on low for 1-2 hours, or until heated through.
  • Stir occasionally to ensure even heating.

• Air Fryer Method:

  • Preheat the air fryer to 350°F (175°C).
  • Spread the pork carnitas in a single layer in the air fryer basket.
  • Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  • For extra crispiness, cook for an additional 2-3 minutes.

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

• Oven: Preheated to 300°F (150°C) to cook the pork slowly and evenly.

• Measuring spoons: Used to measure out the salt, black pepper, oregano, and cumin accurately.

• Juicer: Handy for extracting fresh orange juice.

• Measuring cup: For measuring the orange juice and chicken broth.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: A safe surface for chopping the onion and mincing the garlic.

• Stove: Used to bring the mixture to a simmer over medium-high heat before transferring to the oven.

• Forks: Used to shred the cooked pork into bite-sized pieces.

• Baking sheet: Optional, for spreading the shredded pork to broil for crispy edges.

• Broiler: Optional, used to crisp up the edges of the shredded pork.

Pre-cut the pork: Cut the pork shoulder into chunks the night before to save time on prep.

Use a slow cooker: Instead of the oven, use a slow cooker to cook the pork carnitas overnight or while you’re at work.

Pre-mix spices: Combine the salt, black pepper, oregano, and cumin in advance to streamline seasoning.

Store-bought broth: Use store-bought chicken broth to avoid the time-consuming process of making it from scratch.

Minced garlic: Purchase pre-minced garlic to cut down on prep time.

Chop onions ahead: Chop the onion in advance and store it in the fridge.