Pork Carnitas Recipe

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

Salt: Enhances the natural flavors of the pork and other ingredients.

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

Ground cumin: Provides a warm, earthy flavor that complements the pork.

Dried oregano: Adds a hint of herbal aroma and taste.

Garlic: Infuses the dish with a pungent and savory flavor.

Orange juice: Offers a sweet and tangy element that balances the spices.

Lime juice: Adds a zesty and refreshing acidity to the marinade.

Water: Helps to create a moist cooking environment for the pork.

To achieve perfectly crispy carnitas, ensure that the pork is well-browned after the liquid has evaporated. Use a wide, shallow pan to increase the surface area for browning. If the pork isn't browning as desired, increase the heat slightly and stir occasionally to prevent sticking. The goal is to create a rich, caramelized crust on the outside while keeping the inside tender and juicy.

• pork shoulder - Substitute with beef chuck: Beef chuck has a similar marbling and fat content, making it a good alternative for achieving the same tender, juicy texture in carnitas.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor, though it will slightly alter the color of the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile, though it is slightly milder and less pungent.

• ground cumin - Substitute with ground coriander: Ground coriander offers a warm, earthy flavor that complements the other spices, though it is less intense than cumin.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar herbal quality and can provide a comparable aromatic note to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent and lacks the texture of fresh garlic.

• orange juice - Substitute with pineapple juice: Pineapple juice offers a similar sweetness and acidity, which helps tenderize the meat and add a fruity flavor.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar level of acidity and citrus flavor, though it is slightly more tart than lime juice.

• water - Substitute with chicken broth: Chicken broth adds additional flavor and richness to the dish, enhancing the overall taste compared to plain water.

• Allow the pork carnitas to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess.

• For short-term storage, transfer the carnitas into an airtight container. Refrigerate for up to 3-4 days. This keeps the flavors intact and the texture delightful.

• If you plan to enjoy the carnitas later, freezing is a fantastic option. Divide the pork into portion-sized amounts. This makes it easier to thaw only what you need.

• Place the portioned carnitas into freezer-safe bags or containers. Be sure to remove as much air as possible to prevent freezer burn. Label each package with the date for easy tracking.

• When you're ready to indulge in your carnitas, thaw them in the refrigerator overnight. This gradual thawing preserves the texture and flavor.

• To reheat, place the carnitas in a skillet over medium heat. Add a splash of orange juice or lime juice to refresh the flavors and keep the pork juicy.

• For a crispy finish, spread the carnitas on a baking sheet and broil for a few minutes. This brings back the delightful crispiness that makes carnitas irresistible.

• Enjoy your reheated pork carnitas with fresh tortillas and your favorite toppings, just like the first time.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover pork carnitas evenly on a baking sheet. Cover with foil to keep them moist and heat for about 15-20 minutes. For a crispy finish, remove the foil for the last 5 minutes.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add the carnitas and a splash of water or broth to prevent drying out. Stir occasionally until heated through, about 5-10 minutes. For extra crispiness, let the pork sit undisturbed for a few minutes before stirring.

• Microwave Method: Place the carnitas in a microwave-safe dish. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through. Check the temperature and continue heating in 30-second intervals if needed.

• Slow Cooker Method: Place the pork carnitas in a slow cooker. Add a little orange juice or lime juice to enhance the flavors. Cover and heat on low for 1-2 hours, or until warmed through.

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

• Large pot: A large pot is essential for combining all the ingredients and cooking the pork. It should be oven-safe since it will be transferred from the stovetop to the oven.

• Oven: The oven is used to slow-cook the pork until it becomes tender and easy to shred. Preheating it to the right temperature ensures even cooking.

• Stovetop: The stovetop is used initially to bring the mixture to a boil and later to evaporate the liquid and crisp up the pork.

• Knife: A knife is needed to cut the pork shoulder into chunks and to mince the garlic.

• Cutting board: A cutting board provides a stable surface for cutting the pork and mincing the garlic.

• Measuring spoons: Measuring spoons are used to accurately measure the salt, pepper, cumin, and oregano.

• Measuring cups: Measuring cups are necessary for measuring the orange juice, lime juice, and water.

• Tongs: Tongs are helpful for handling the pork chunks, especially when they are hot.

• Serving dish: A serving dish is used to present the finished carnitas, ready to be served with tortillas and toppings.

Pre-cut the pork: Ask your butcher to cut the pork shoulder into chunks to save prep time.

Use a slow cooker: Instead of the oven, use a slow cooker to cook the carnitas overnight or while you're at work.

Pre-mix spices: Combine salt, pepper, cumin, and oregano in advance to streamline the cooking process.

Juice in bulk: Squeeze orange juice and lime juice ahead of time and store in the fridge.

Batch cook: Double the recipe and freeze half for a quick meal later.