Bowl and Tortilla Delight

This slow-cooked carnitas recipe transforms humble pork shoulder into melt-in-your-mouth meat with crispy edges that will elevate your taco night to restaurant quality. The combination of citrus, spices, and low, slow cooking creates that authentic Mexican flavor that's impossible to resist.

I discovered this technique after eating at a tiny taqueria in San Diego where the chef shared his family's secret. After perfecting it at home, this has become my go-to for weekend gatherings where everyone can build their own perfect taco.

Ingredients

• Pork shoulder or butt: 4-5 pounds bone-in gives extra flavor but boneless works too
• Orange and lime juice: the acid tenderizes while adding brightness
• Mexican oregano: more earthy than Mediterranean oregano with subtle citrus notes
• Cumin seeds: toast them first for a deeper, nuttier flavor than ground
• Bay leaves: adds subtle herbal complexity
• Cinnamon stick: just one small piece provides warmth without overwhelming
• Garlic cloves: smash them to release more flavor
• White onion: sweeter than yellow varieties when caramelized

Step-by-Step Instructions

Trim the Pork:

Cut away excess fat leaving about 1/4 inch layer for flavor. Cut meat into 3-inch chunks to increase surface area and reduce cooking time. Season generously with salt and pepper on all sides.

Create the Flavor Base:

Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown meat in batches for 3-4 minutes per side until deeply golden. Work in batches to avoid overcrowding which prevents proper browning. Transfer browned meat to a plate.

Build the Braising Liquid:

Reduce heat to medium. Add chopped onion to the pot and cook in the rendered fat until translucent about 5 minutes. Add minced garlic and cook until fragrant about 30 seconds. Pour in orange juice, lime juice, and water, scraping up browned bits from bottom of pot.

Low and Slow Cooking:

Return pork to pot along with bay leaves, oregano, cumin, and cinnamon. Liquid should cover meat halfway. Bring to a simmer, then cover and reduce heat to low. Cook for 2.5-3 hours until meat shreds easily with a fork, turning pieces occasionally.

The Crucial Crisping Stage:

Preheat oven to 450°F. Remove pork from liquid and shred, discarding any large fat pieces. Spread meat on a baking sheet and drizzle with 1/4 cup of the cooking liquid. Broil for 5-8 minutes until edges become crispy and golden. Watch carefully to prevent burning.

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My grandmother from Michoacán, Mexico would always add a splash of Coca-Cola to her carnitas. I was skeptical until I tried it myself the caramelization it creates is absolutely worth it. Just add 1/4 cup to the braising liquid if you're feeling adventurous.

Storing Your Carnitas

Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. For best results, keep the meat and remaining cooking liquid separately. When reheating, add a small amount of the reserved liquid to prevent the meat from drying out. The fat in the liquid will help crisp the edges again when reheated in a hot skillet.

Beyond Tacos

While carnitas tacos are classic, this versatile meat works in countless dishes. Try it in breakfast burritos with scrambled eggs and salsa verde, loaded onto nachos with fresh jalapeños and queso fresco, stuffed into quesadillas with Oaxaca cheese, or even on pizza with pickled red onions and cilantro. The sweet-savory flavor profile also works surprisingly well in grilled cheese sandwiches.

The Art of Serving

Traditional carnitas are served family-style with small corn tortillas, not flour. Set up a taco bar with diced white onion, chopped cilantro, sliced radishes, and lime wedges. Offer both a red salsa and salsa verde for guests to choose their heat level. Skip the shredded cheese and sour cream for authentic Mexican style, instead serving with pickled jalapeños or carrots for acidity to cut through the richness.

Frequently Asked Questions

→ What ingredients pair best with chicken and tortilla?

Fresh ingredients like avocado, salsa, shredded cheese, and sour cream pair wonderfully with chicken and tortilla for added flavor.

→ Can I use a different protein?

Yes, you can substitute chicken with beef, pork, or even tofu for a vegetarian option without compromising the taste.

→ What type of tortilla works best?

Both corn and flour tortillas work well. Choose based on your preference for texture and flavor.

→ How can I make this dish spicier?

Add jalapeños, hot sauce, or spicy seasonings to the chicken or as a topping to enhance the heat level.

→ What sides complement this dish?

Mexican-style rice, black beans, or a fresh salad are great sides to serve with this dish.