Pork Carnitas Recipe

Pork shoulder: A fatty cut of pork that becomes tender and flavorful when slow-cooked.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth to the seasoning.

Oregano: A herb that provides a slightly bitter, earthy flavor.

Cumin: A spice that adds a warm, aromatic flavor.

Olive oil: Used for searing the pork to lock in flavor.

Orange juice: Adds a citrusy sweetness and helps tenderize the meat.

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

Onion: Adds a savory, slightly sweet flavor to the dish.

Garlic: Provides a pungent, aromatic flavor.

Bay leaves: Adds a subtle, herbal flavor to the cooking liquid.

When searing the pork shoulder chunks, make sure not to overcrowd the dutch oven. Overcrowding can cause the meat to steam rather than sear, which will prevent it from developing a rich, caramelized crust. Sear the meat in batches if necessary to ensure each piece gets a proper browning. This step is crucial for building deep, complex flavors in 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 like carnitas.

• 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 is slightly milder.

• oregano - Substitute with thyme: Thyme has a similar earthy and slightly minty flavor that can complement the dish well.

• cumin - Substitute with ground coriander: Ground coriander has a warm, nutty flavor that can mimic the earthiness of cumin.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• orange juice - Substitute with pineapple juice: Pineapple juice provides a similar acidity and sweetness, adding a tropical twist to the dish.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish suitable for vegetarians.

• onion - Substitute with shallots: Shallots have a milder, sweeter flavor that can serve as a good replacement for onions.

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

• bay leaves - Substitute with thyme sprigs: Thyme sprigs can add a similar earthy and slightly minty flavor to the dish.

• Allow the pork carnitas to cool to room temperature. This prevents condensation from forming inside the storage container, which can make the meat soggy.

• Transfer the cooled carnitas into an airtight container or heavy-duty freezer bags. If using bags, squeeze out as much air as possible to prevent freezer burn.

• Label the containers or bags with the date and contents. This helps you keep track of how long the carnitas have been stored.

• For short-term storage, place the containers in the refrigerator. The carnitas will stay fresh for up to 4 days.

• For long-term storage, place the containers in the freezer. The carnitas can be frozen for up to 3 months without losing quality.

• When ready to use, thaw the carnitas in the refrigerator overnight. This ensures even thawing and maintains the texture of the meat.

• Reheat the carnitas in a skillet over medium heat until warmed through. For crispy edges, spread the meat on a baking sheet and broil for a few minutes.

• If reheating from frozen, you can also use a microwave. Place the carnitas in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the shredded pork evenly on a baking sheet. Cover with aluminum foil to retain moisture. Heat for about 15-20 minutes, or until the carnitas are warmed through. For crispy edges, remove the foil for the last 5 minutes of reheating.

• Stovetop Method: Heat a skillet over medium heat. Add a splash of chicken broth or orange juice to the pan to prevent the pork from drying out. Add the shredded pork and stir occasionally until heated through, about 5-7 minutes. For extra crispiness, let the carnitas sit undisturbed for a minute or two before stirring.

• Microwave Method: Place the shredded pork in a microwave-safe dish. Add a small amount of chicken broth or orange juice to keep it moist. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it. Heat on medium power for 2-3 minutes, stirring halfway through, until the carnitas are hot.

• Slow Cooker Method: Place the shredded pork in the slow cooker. Add a bit of chicken broth or orange juice to keep it moist. Cover and set to low heat for 1-2 hours, or until the carnitas are warmed through. This method is great for keeping the pork tender and juicy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Spread the shredded pork in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through, until the carnitas are hot and crispy.

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

• Oven: Used to cook the pork at a low temperature for several hours until it becomes tender.

• Stove: Needed to sear the pork shoulder chunks before transferring them to the oven.

• Tongs: Useful for turning the pork chunks while searing to ensure they brown evenly on all sides.

• Measuring spoons: Essential for accurately measuring the salt, pepper, oregano, cumin, and olive oil.

• Measuring cup: Used to measure the freshly squeezed orange juice and chicken broth.

• Knife: Necessary for cutting the pork shoulder into chunks and quartering the onion.

• Cutting board: Provides a safe surface for cutting the pork shoulder and onion.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Fork: Used to shred the cooked pork into smaller pieces once it is tender.

• Baking sheet: Optionally used to spread the shredded pork for broiling to achieve crispy edges.

• Broiler: Part of the oven, used to crisp up the shredded pork for a few minutes if desired.

Pre-cut the pork: Buy pre-cut pork shoulder to save time on chopping.

Use a slow cooker: Instead of the oven, use a slow cooker to cook the carnitas overnight.

Pre-mix spices: Combine salt, pepper, oregano, and cumin in advance.

Store-bought broth: Use store-bought chicken broth to skip making it from scratch.

Minced garlic: Purchase pre-minced garlic to avoid peeling and chopping.

Broil in batches: Broil the shredded pork in batches to get crispy edges faster.