ingredients and preparation
Ingredients:
- 4 lbs pork shoulder (boneless or bone-in), trimmed of excess fat
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 cup orange juice (freshly squeezed, if possible)
- 1/4 cup lime juice (about 2 limes)
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 cup chicken broth
- 2 bay leaves
Preparation:
Start by preparing the pork shoulder. Pat it dry with paper towels to remove any excess moisture, which will help it brown better. Trim off any large pieces of fat, but leave some for flavor and moisture during cooking. Cut the pork into large chunks, about 3-4 inches in size, to ensure even cooking and easier shredding later.
In a small bowl, mix together the cumin, chili powder, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using). Rub this spice mixture generously all over the pork pieces, ensuring they are evenly coated. This step infuses the meat with bold flavors right from the start.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, sear the pork pieces on all sides until they develop a golden-brown crust. This step is optional but highly recommended, as it adds depth of flavor to the final dish. Work in batches if necessary to avoid overcrowding the pan.
While the pork is searing, prepare the crock pot by adding the diced onion, minced garlic, orange juice, lime juice, chicken broth, and bay leaves to the bottom of the pot. Stir to combine these ingredients, creating a flavorful base for the pork to cook in.
Once the pork is seared, transfer the pieces to the crock pot, nestling them into the liquid and aromatics. Make sure the pork is partially submerged in the liquid to ensure even cooking and maximum flavor absorption. Now, you’re ready to move on to the cooking process!
cooking instructions
Set your crock pot to low heat for a slow and steady cook, or high heat if you’re short on time. For the most tender and flavorful results, cooking on low for 8-10 hours is ideal. If using the high setting, the pork will be ready in about 4-6 hours. The key is to cook the pork until it is fork-tender and easily shreds apart.
As the pork cooks, the juices from the meat will combine with the orange juice, lime juice, and spices to create a rich, aromatic broth. About halfway through the cooking time, you can give the mixture a gentle stir to ensure the flavors are evenly distributed, but this step is optional.
Once the pork is fully cooked, carefully remove it from the crock pot using tongs or a slotted spoon and transfer it to a large cutting board or bowl. Use two forks to shred the meat into bite-sized pieces. Discard any large pieces of fat that may remain.
Before serving, you can enhance the texture and flavor of the carnitas by crisping them up. Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil for easy cleanup. Spread the shredded pork evenly across the baking sheet and drizzle a few spoonfuls of the cooking liquid over the top to keep it moist. Place the tray in the oven and broil for 5-8 minutes, or until the edges of the pork become crispy and caramelized. Keep a close eye on it to prevent burning.
While the pork is crisping, strain the remaining liquid in the crock pot to remove the bay leaves and any solids. You can use this flavorful broth to drizzle over the carnitas before serving or as a base for other dishes like rice or beans.
Once the pork is crispy and golden, remove it from the oven and transfer it to a serving dish. It’s now ready to be enjoyed in tacos, burritos, bowls, or any way you like!
serving suggestions
When it comes to serving pork carnitas, the possibilities are endless, making this dish as versatile as it is delicious. Here are some ideas to inspire your next meal:
- Tacos: Warm up some corn or flour tortillas and pile on the crispy carnitas. Top with diced onions, fresh cilantro, a squeeze of lime, and your favorite salsa. For added texture, consider adding shredded cabbage or pickled red onions.
- Burritos: Wrap the carnitas in a large tortilla along with rice, beans, guacamole, sour cream, and shredded cheese for a hearty, portable meal.
- Burrito Bowls: Skip the tortilla and serve the carnitas over a bed of cilantro-lime rice or cauliflower rice. Add black beans, roasted vegetables, and a dollop of pico de gallo for a lighter, gluten-free option.
- Quesadillas: Layer the carnitas with shredded cheese between two tortillas and cook on a skillet until golden and crispy. Serve with sour cream and guacamole for dipping.
- Nachos: Spread tortilla chips on a baking sheet, sprinkle with shredded cheese, and top with carnitas. Broil until the cheese is melted, then garnish with jalapeños, sour cream, and salsa for a crowd-pleasing appetizer or snack.
- Salads: Add the carnitas to a fresh salad with mixed greens, avocado, cherry tomatoes, and a tangy lime vinaigrette for a lighter meal.
- Breakfast: Use the carnitas as a topping for huevos rancheros or mix them into scrambled eggs for a flavorful breakfast burrito.
- Sliders: Serve the carnitas on small brioche buns with a dollop of coleslaw and a drizzle of barbecue sauce for a fun party appetizer or casual dinner.
For an authentic touch, serve your carnitas with traditional Mexican sides like refried beans, Mexican rice, or elote (Mexican street corn). Don’t forget to set out a variety of toppings and condiments so everyone can customize their plate to their liking. Whether you’re hosting a dinner party or preparing a weeknight meal, these serving ideas will ensure your pork carnitas are the star of the table!