Pork carnitas is a classic Mexican dish that holds a special place in my heart. Growing up in a Mexican household, this dish was a staple at family gatherings and celebrations. The aroma of slow-cooked pork, infused with traditional spices and flavors, always filled our home and brought everyone together. As I grew older, I learned how to make this dish from my grandmother, who passed down her secret recipe to me. Now, I am excited to share this recipe with you and hope that it brings as much joy and deliciousness to your home as it does to mine.
Why This Recipe Works
There are many reasons why this pork carnitas recipe stands out among others. Here are a few key reasons:
- The slow cooking process allows the pork to become tender and juicy, while also infusing it with rich flavors.
- The combination of traditional Mexican spices, such as cumin, oregano, and chili powder, creates a perfect balance of heat and depth of flavor.
- The use of both orange juice and lime juice adds a tangy and citrusy element to the dish, enhancing the overall taste.
- The versatility of this dish allows it to be served in various ways, making it perfect for any occasion or meal.
Ingredients You’ll Need
Serving Size: 6-8 people
Prep Time: 15 minutes
Cook Time: 4 hours
- 3 lbs pork shoulder, cut into 2-inch cubes
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 jalapeno, seeded and chopped
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tbsp chili powder
- 1 tsp salt
- 1 tsp black pepper
- 1 cup orange juice
- 1/4 cup lime juice
- 1/4 cup vegetable oil
Step-by-Step Instructions
- In a large bowl, mix together the pork, onion, garlic, jalapeno, cumin, oregano, chili powder, salt, and pepper.
- Add in the orange juice and lime juice, and mix until all the ingredients are well combined.
- Cover the bowl with plastic wrap and let it marinate in the fridge for at least 2 hours, or overnight for best results.
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add in the marinated pork and cook until browned on all sides, about 5-7 minutes.
- Reduce the heat to low and let the pork simmer for 3-4 hours, stirring occasionally.
- Once the pork is tender and easily shreds with a fork, remove it from the pot and place it on a baking sheet.
- Using two forks, shred the pork into smaller pieces.
- Place the shredded pork back into the pot and let it cook for an additional 30 minutes to absorb the remaining juices.
- Remove from heat and serve hot.
Pro Tip: For a crispy and caramelized texture, place the shredded pork on a baking sheet and broil it in the oven for 5-7 minutes before serving.
My Pro Tips for Success
- For a spicier kick, leave the seeds in the jalapeno or add in some crushed red pepper flakes.
- For a healthier option, use lean pork loin instead of pork shoulder.
- For a smokier flavor, add in a chipotle pepper in adobo sauce to the marinade.
- Leftover carnitas can be used in tacos, burritos, quesadillas, or even on top of a salad for a delicious and easy meal.
What I Serve With This Recipe
- Warm tortillas, for making tacos or burritos
- Cilantro, diced onions, and lime wedges for garnish
- Mexican rice and beans
- Fresh salsa or pico de gallo
- Guacamole or avocado slices
FAQs (From My Kitchen to Yours)
Can I use a slow cooker instead of a pot?
Yes, you can use a slow cooker for this recipe. Simply follow the same steps and cook on low for 6-8 hours or on high for 3-4 hours.
Can I use a different type of meat?
Yes, you can use chicken or beef instead of pork for this recipe. Adjust the cooking time accordingly.
Can I freeze the leftovers?
Yes, you can freeze the leftover carnitas in an airtight container for up to 3 months. Thaw in the fridge before reheating.
Can I make this dish ahead of time?
Yes, you can marinate the pork and cook it the next day for a quicker meal. You can also cook the pork ahead of time and reheat it before serving.
Why This Recipe Deserves a Spot on Your Table
This pork carnitas recipe is not only delicious and full of flavor, but it also holds a special place in my heart. It brings back fond memories of family gatherings and celebrations, and I am excited to share it with others. The slow cooking process and traditional Mexican spices make this dish stand out among others, and its versatility allows it to be served in various ways. Whether it’s for a family dinner or a party with friends, this recipe is sure to be a hit.
Your Turn
I hope you give this pork carnitas recipe a try and enjoy it as much as my family and I do. Feel free to share your experience and any variations you try. Happy cooking!
Skip the Takeout – These Homemade Carnitas Beat Anything from a Food Truck
Ingredients
- 2 lbs pork shoulder, cut into large chunks
- 1 onion, diced
- 4 cloves garlic, minced
- 1 jalapeno, minced
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 2 oranges
- Juice of 1 lime
- 2 tbsp vegetable oil
- Warm tortillas, for making tacos or burritos
- Cilantro, diced onions, and lime wedges for garnish
- Mexican rice and beans
- Fresh salsa or pico de gallo
- Guacamole or avocado slices
Instructions
- In a large bowl, mix together the pork, onion, garlic, jalapeno, cumin, oregano, chili powder, salt, and pepper.
- Add in the orange juice and lime juice, and mix until all the ingredients are well combined.
- Cover the bowl with plastic wrap and let it marinate in the fridge for at least 2 hours, or overnight for best results.
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add in the marinated pork and cook until browned on all sides, about 5-7 minutes.
- Reduce the heat to low and let the pork simmer for 3-4 hours, stirring occasionally.
- Once the pork is tender and easily shreds with a fork, remove it from the pot and place it on a baking sheet.
- Using two forks, shred the pork into smaller pieces.
- Place the shredded pork back into the pot and let it cook for an additional 30 minutes to absorb the remaining juices.
- Remove from heat and serve hot.
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