Slow-Braised Pork Carnitas with Citrus and Spices
Tender, flavorful pork shoulder braised in citrus-spiced broth until fork-tender, then crisped in the oven for perfect carnitas. The combination of orange juice, chili powder, cumin, and coriander creates authentic Mexican flavors, while the two-step cooking process ensures juicy meat with crispy edges. Perfect for tacos, burritos, or served over rice with fresh onions and cilantro. This oven method delivers restaurant-quality carnitas at home without special equipment.
Ingredients
- ¼ cup vegetable oil
- 4 pounds pork shoulder
- 1 tablespoon kosher salt
- 4 cups chicken broth
- ¼ cup orange juice
- 1 teaspoon orange zest
- 1 tablespoon chili powder
- 2 teaspoons ground coriander
- 1 teaspoon coarse ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 yellow onion, chopped
- 5 clove garlic, minced
Instructions
- 1
Heat oil in large dutch oven over medium-high heat
- 2
Season pork with salt and sear on all sides until well browned
- 3
Whisk together chicken broth, orange juice, orange zest, chili powder, black pepper, oregano, and cumin
- 4
Pour broth mixture over the roast
- 5
Add onions and garlic and stir
- 6
Cook covered for 3-4 hours until fork-tender
- 7
Preheat oven to 400 degrees and spray rimmed baking sheet with oil
- 8
Remove pork from dutch oven and shred into small chunks
- 9
Place pork on baking sheet, pour about 1/2 cup cooking liquid over pork, and roast for 15 minutes
- 10
Add 1/4 cup cooking liquid and roast for 15 minutes more
- 11
Serve with fresh yellow onion and cilantro
Tips
Reserve extra cooking liquid for reheating leftovers to maintain moisture.
For extra crispy edges, broil carnitas for 2-3 minutes after final roasting.
Let pork cool slightly before shredding to avoid burning your hands.
Good to Know
Refrigerate up to 4 days in airtight container with some cooking liquid.
Can braise up to 2 days ahead; crisp in oven before serving.
Serve immediately while crispy edges are hot for best texture.
Common Mistakes
Don't skip searing step to avoid bland flavor
Don't overcrowd baking sheet to ensure proper crisping
Substitutions
FAQ
Can I use pork butt instead of shoulder?
Yes, pork butt and shoulder are the same cut with different names and work equally well for carnitas.
How long will carnitas keep in the refrigerator?
Properly stored carnitas will keep for up to 4 days refrigerated in an airtight container with some cooking liquid.
Can I freeze leftover carnitas?
Yes, freeze carnitas for up to 3 months. Thaw overnight and reheat with a splash of broth to restore moisture.