Slow-Cooked Pork Carnitas with Crispy Edges
Carnitas are a Mexican classic of fall-apart tender pork shoulder slow-cooked low and long with warm spices, then crisped in its own rendered fat. This version uses an oven braise at 200°F for 7-8 hours with annatto, cinnamon, coriander, and citrus to build complex flavor. The magic happens twice: first during the patient braise, when the meat absorbs cinnamon and orange; second when shredded pork hits hot oil and develops shattering, caramelized edges. Serve on corn tortillas with pickled red onion, cilantro, and salsa verde for brightness. This is home cooking that tastes like a restaurant—no special equipment needed beyond a Dutch oven. Perfect for meal prep, casual dinners, or feeding a crowd. The slow method makes even lean cuts silky; the finishing pan-sear gives you textural contrast that simple tacos.
Ingredients
- 2 pound boneless pork shoulderpork butt1:1same
same cut; use either
- 2 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 lime
- 1 orange
- 1 pasilla chile pepperancho chile1:1same
similar depth, slightly less fruity
- 4 clove garlic
- 1 yellow onion
- 2 bay leaf
- 1 cinnamon stick
- 2 teaspoon ground annattopaprika1:1same
2
- 1 teaspoon dried oregano
- 1 teaspoon black peppercorns
- 1 teaspoon ground coriander
- ¼ cup vegetable broth
- 1 lime
- ½ orange
- 12 yellow corn tortillaflour tortilla1:1same
3
- 1 red onion
- 1 bunch fresh cilantro
- salsa verde, optional
Instructions
- 1
Preheat oven to 200 degrees F.
- 2
Mix brown sugar, salt, black pepper with pork shoulder. Cover and marinate overnight or up to 24 hours.
- 3
Discard marinade and place pork in Dutch oven.
- 4
Add pasilla chile, garlic, yellow onion, bay leaves, cinnamon stick, annatto, oregano, salt, peppercorns, coriander, vegetable broth, lime, and orange half. Toss to combine.
- 5
Slow-cook in oven for 7-8 hours at 200 degrees F until meat is tender.
- 6
Remove pork from Dutch oven and shred with fork or by hand.
- 7
Strain cooking liquid through sieve, discarding solids but reserving liquid.
- 8
Add cooking liquid to shredded meat and toss.
- 9
In batches, transfer meat to non-stick pan over high heat. Cook without stirring until underside browns, about 5 minutes. Toss and continue cooking until edges crisp, about 5 more minutes, stirring occasionally.
- 10
Turn off heat and add more cooking liquid to pan, mixing evenly.
- 11
Toss lime juice over red onion to pickle.
- 12
Serve carnitas on corn tortillas topped with salsa verde, pickled onion, and cilantro.
Tips
Don't skip the overnight marinade. The brown sugar, salt, citrus, and pepper start breaking down muscle fibers and seasoning from inside out, making the final meat more tender and flavorful before it even hits the oven.
The finishing sear is non-negotiable. Shredded carnitas need high heat and patience—resist stirring for the first 5 minutes so the meat develops a crispy, caramelized crust that contrasts with soft interior.
Reserve and reuse cooking liquid carefully. It's seasoned stock rich with dissolved collagen and spice. Use it to keep meat moist and to deglaze the pan, but strain solids first to avoid bitterness.
Good to Know
Shredded carnitas keep refrigerated in airtight container up to 4 days. Reheat gently with splash of broth to restore moisture. Freezes up to 3 months.
Prepare through step 7 (shredded and cooled) up to 2 days ahead. Finish sear just before serving for best crust.
Serve immediately after crisping. Accompany with warm corn tortillas, pickled onion, salsa verde, cilantro, lime wedges, and diced avocado or queso fresco.
Common Mistakes
Don't rush the braise temperature above 200F; hotter heat toughens pork and causes excessive liquid loss.
Don't skip straining the braising liquid; unstrained solids burn and bitter the pan when searing.
Don't skip the finishing sear; meat will be tender but mushy without the caramelized crust texture.
Substitutions
same cut; use either
similar depth, slightly less fruity
3
FAQ
Can I use a slow cooker instead of oven braise?
Yes. Skip the oven step and cook on low for 8-10 hours or high for 5-6 hours, covered. Braise liquid stays same. Finish with the same searing step on stovetop for crust.
What if I forget to marinate overnight?
Minimum marinate is 2 hours, though overnight is better. If very short on time, skip marinade and add extra salt and citrus juice directly to braising liquid. Meat will be less seasoned inside.
Can I freeze carnitas after shredding?
Yes. Cool completely, mix with 2/3 cup broth per batch, freeze in airtight container or freezer bag up to 3 months. Thaw overnight in fridge. Sear from cold or thawed until edges crisp.