Pork Carnitas Recipe

Pork shoulder: This cut of meat is ideal for slow cooking and shredding, providing a rich and tender texture.

Salt: Enhances the flavor of the pork and other ingredients.

Ground cumin: Adds a warm, earthy flavor that is characteristic of Mexican cuisine.

Dried oregano: Provides a subtle herbal note that complements the other spices.

Orange juice: Freshly squeezed orange juice adds a touch of sweetness and acidity, balancing the richness of the pork.

Garlic: Minced garlic infuses the dish with a robust, aromatic flavor.

Chicken broth: Adds moisture and depth of flavor to the pork as it cooks.

When preparing pork shoulder for carnitas, make sure to cut the meat into uniform chunks. This ensures even cooking and helps the pork become tender at the same rate. Additionally, when shredding the pork, use two forks to pull the meat apart gently. This technique creates the perfect texture for carnitas. Finally, when crisping the pork on the stovetop, spread it out in an even layer to maximize contact with the hot surface, ensuring every piece gets that desirable crispy edge.

• pork shoulder - Substitute with beef chuck roast: Beef chuck roast has a similar fat content and texture, making it a good alternative for slow-cooked dishes like carnitas.

• pork shoulder - Substitute with chicken thighs: Chicken thighs are flavorful and have enough fat to stay moist during slow cooking, providing a lighter alternative to pork.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the recipe.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor and can be used in the same quantity.

• freshly squeezed orange juice - Substitute with pineapple juice: Pineapple juice provides a similar sweetness and acidity, enhancing the flavor profile of the dish.

• freshly squeezed orange juice - Substitute with apple cider vinegar: Apple cider vinegar adds a tangy acidity that can mimic the citrus notes of orange juice.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent. Use about half the amount of garlic powder as you would fresh garlic.

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

• chicken broth - Substitute with beef broth: Beef broth can add a richer, heartier flavor to the carnitas, complementing the other ingredients well.

• Allow the pork carnitas to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Transfer the cooled pork carnitas to an airtight container. For best results, use a container that is just the right size to minimize air exposure.
• Store the container in the refrigerator if you plan to consume the pork carnitas within 3-4 days. This keeps the meat fresh and flavorful.
• For longer storage, place the pork carnitas in a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of how long it has been stored. Pork carnitas can be frozen for up to 3 months without losing quality.
• When ready to reheat, thaw the pork carnitas in the refrigerator overnight. This ensures even thawing and maintains the texture of the meat.
• Reheat the pork carnitas in a skillet over medium heat. Add a splash of chicken broth or orange juice to keep the meat moist.
• For a crispy texture, spread the pork carnitas on a baking sheet and broil for a few minutes until the edges are crispy and golden brown.
• Serve the reheated pork carnitas with fresh tortillas, salsa, and your favorite toppings for a delicious meal.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Place the leftover pork carnitas in the skillet.
  4. Cook, stirring occasionally, until the pork is heated through and crispy, about 5-7 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the pork carnitas evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until the pork is heated through.
  5. For extra crispiness, remove the foil for the last 5 minutes of baking.

• Microwave Method:

  1. Place the pork carnitas in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on high for 2-3 minutes, stirring halfway through.
  4. Check if the pork is heated through; if not, continue microwaving in 30-second intervals.

• Slow Cooker Method:

  1. Place the pork carnitas in the slow cooker.
  2. Add a splash of chicken broth or orange juice to keep it moist.
  3. Cover and cook on low for 1-2 hours, or until the pork is heated through.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the pork carnitas in the air fryer basket in a single layer.
  3. Cook for 5-7 minutes, shaking the basket halfway through, until the pork is heated through and crispy.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for slow-cooking the pork to tender perfection.

• Oven: Preheated to 300°F (150°C) to ensure even and consistent cooking of the pork.

• Measuring spoons: Used to measure out the salt, ground cumin, and dried oregano accurately.

• Citrus juicer: Handy for extracting fresh orange juice to add a zesty flavor to the carnitas.

• Garlic press: Efficiently minces garlic cloves to release their full flavor into the dish.

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

• Stovetop: Used initially to bring the mixture to a boil and later to crisp up the shredded pork.

• Forks: Essential for shredding the cooked pork into bite-sized pieces.

• Tongs: Useful for handling the hot pork chunks when transferring them from the oven to the stovetop.

• Serving platter: Perfect for presenting the crispy pork carnitas alongside tortillas and toppings.

• Tortillas: Soft and warm, ready to be filled with the delicious pork carnitas.

• Salsa bowl: Ideal for serving your favorite salsa as a topping for the carnitas.

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 pork carnitas while you go about your day.

Pre-mix spices: Combine salt, cumin, and oregano ahead of time to streamline the cooking process.

Store-bought broth: Use store-bought chicken broth to avoid the time-consuming task of making your own.

Minced garlic paste: Opt for pre-minced garlic paste to cut down on prep time.

Quick shred method: Use a hand mixer to quickly shred the pork instead of using forks.