Pork Carnitas Recipe

Pork shoulder: The main protein in this dish, providing a rich and tender texture when slow-cooked.

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

Ground black pepper: Adds a subtle heat and depth to the dish.

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

Dried oregano: Brings a hint of herbal aroma and taste to the carnitas.

Orange juice: Provides a sweet and tangy flavor that helps tenderize the pork.

Lime juice: Adds a zesty and refreshing acidity to balance the richness of the pork.

Garlic: Infuses the dish with a robust and aromatic flavor.

Onion: Adds sweetness and depth to the overall flavor profile.

When preparing pork shoulder for carnitas, make sure to cut it into evenly sized chunks. This ensures that the meat cooks uniformly and becomes tender at the same rate. Additionally, when you bring the mixture to a simmer over medium-high heat, take the time to scrape up any browned bits from the bottom of the dutch oven. These bits add a depth of flavor to the carnitas that enhances the overall taste.

• 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.

• pork shoulder - Substitute with chicken thighs: Chicken thighs are rich and flavorful, and their higher fat content makes them suitable for slow cooking.

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

• ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma.

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

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor that can work well in place of oregano.

• freshly squeezed orange juice - Substitute with pineapple juice: Pineapple juice offers a similar sweetness and acidity, adding a tropical twist.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar tartness and acidity, making it a good alternative.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it has a slightly different intensity.

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

• Allow the pork carnitas to cool completely at room temperature before storing. This helps prevent condensation, which can make the meat soggy.

• Transfer the cooled carnitas into airtight containers or heavy-duty freezer bags. Make sure to include some of the juices to keep the meat moist and flavorful.

• Label the containers or bags with the date, so you know how long they’ve been stored. Carnitas can be kept in the refrigerator for up to 4 days or frozen for up to 3 months.

• When ready to reheat, thaw the carnitas in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the meat.

• To reheat, preheat your oven to 350°F (175°C). Spread the carnitas in a single layer on a baking sheet and cover with foil to prevent drying out. Heat for about 15-20 minutes, or until warmed through.

• For extra crispy edges, remove the foil during the last 5 minutes of reheating. Alternatively, you can reheat the carnitas in a skillet over medium-high heat, stirring occasionally until heated and crispy.

• Serve the reheated carnitas with fresh tortillas and your favorite toppings like salsa, guacamole, and cilantro. Enjoy the delicious flavors as if they were freshly made!

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or vegetable oil to the skillet.
  3. Once the oil is hot, add the leftover pork carnitas.
  4. Stir occasionally until the pork is heated through and the edges are crispy, about 5-7 minutes.

• Oven Method:

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

• Microwave Method:

  1. Place the leftover pork carnitas in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  3. Microwave on high for 1-2 minutes, then stir.
  4. Continue microwaving in 30-second intervals until the pork is heated through.

• Slow Cooker Method:

  1. Place the leftover pork carnitas in the slow cooker.
  2. Add a small amount of broth or water to keep the pork moist.
  3. Cover and cook on low for 1-2 hours, or until the pork is heated through.

• Air Fryer Method:

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

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

• Oven: Used to cook the pork at a low temperature for several hours and then to crisp up the shredded pork at a higher temperature.

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

• Citrus juicer: Handy for extracting fresh orange and lime juice.

• Cutting board: Provides a stable surface for chopping the pork shoulder and onion.

• Chef's knife: A sharp knife for cutting the pork into chunks and chopping the onion.

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

• Mixing spoon: For stirring the ingredients together in the dutch oven.

• Tongs: Helpful for handling the hot pork chunks when shredding.

• Forks: Used to shred the cooked pork into fine pieces.

• Serving platter: Ideal for presenting the finished carnitas with tortillas and toppings.

• Tortilla warmer: Keeps the tortillas warm and ready for serving.

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

Use bottled juices: Opt for bottled orange juice and lime juice to skip squeezing.

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

Chopped onion: Use pre-chopped onion from the store to save prep time.

Quick simmer: Use a pressure cooker to reduce cooking time significantly.

Shred easily: Use a hand mixer to shred the pork quickly and efficiently.

Crisp faster: Broil the carnitas for a few minutes instead of baking to get crispy edges faster.