Pork Carnitas Recipe

Pork shoulder: A fatty cut of meat that becomes tender and flavorful when cooked slowly.

Salt: Enhances the flavor of the pork.

Black pepper: Adds a mild heat and depth of flavor.

Oregano: A herb that adds a slightly bitter, aromatic flavor.

Cumin: Provides a warm, earthy flavor.

Garlic: Adds a pungent, savory taste.

Orange juice: Adds a sweet, citrusy flavor that balances the spices.

Water: Helps to cook the pork evenly and keep it moist.

Onion: Adds sweetness and depth of flavor.

Bay leaves: Impart a subtle, herbal flavor.

To achieve perfectly crispy carnitas, make sure to let the pork cook in its own rendered fat during the final stage. After the liquid has evaporated, allow the pork to brown without stirring too frequently. This will create those desirable crispy edges. If needed, you can add a bit of oil to help with the browning process.

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

• salt - Substitute with soy sauce: Soy sauce adds 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, citrusy flavor that can mimic the earthiness of cumin.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can still add depth to the dish.

• orange juice - Substitute with pineapple juice: Pineapple juice offers a similar level of acidity and sweetness, enhancing the flavor of the meat.

• water - Substitute with chicken broth: Chicken broth adds additional flavor and richness to the dish.

• onion - Substitute with leeks: Leeks have a milder, sweeter flavor that can serve as a good alternative to onions.

• bay leaves - Substitute with thyme sprigs: Thyme sprigs can provide a similar aromatic quality to the dish.

• Allow the pork carnitas to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Transfer the cooled pork into an airtight container or heavy-duty freezer bags. If using freezer bags, squeeze out as much air as possible to prevent freezer burn.
• Label the containers or bags with the date and contents. This ensures you know exactly what you have and when it was stored.
• Store the pork carnitas in the refrigerator if you plan to use them within 3-4 days. For longer storage, place them in the freezer where they can last up to 3 months.
• When ready to reheat, thaw frozen pork carnitas in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• 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 golden and crispy.
• Serve the reheated pork carnitas with your favorite toppings like salsa, guacamole, or pickled onions.

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

• Stovetop Method: Heat a skillet over medium heat. Add a small amount of olive oil or vegetable oil. Once the oil is hot, add the pork carnitas. Stir occasionally to ensure even heating. Cook for about 5-7 minutes, or until the pork is thoroughly heated and slightly crispy.

• Microwave Method: Place the pork carnitas in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on high for 1-2 minutes, then stir. Continue heating in 30-second intervals until the pork is hot. Be cautious not to overheat, as this can dry out the meat.

• Slow Cooker Method: Place the pork carnitas in your slow cooker. Add a splash of chicken broth or water to keep it moist. Cover and heat on low for 1-2 hours, or until the pork is warmed through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pork carnitas in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will give you a nice, crispy finish.

• Large pot: A large pot is essential for combining and cooking the pork with all the ingredients. It provides enough space for the pork to simmer and cook evenly.

• Measuring spoons: Measuring spoons are used to accurately measure the salt, pepper, oregano, and cumin, ensuring the right balance of flavors.

• Garlic press: A garlic press is handy for mincing the garlic cloves quickly and efficiently.

• Citrus juicer: A citrus juicer helps in extracting fresh orange juice, which adds a bright and tangy flavor to the carnitas.

• Cutting board: A cutting board is necessary for safely cutting the pork shoulder into chunks and quartering the onion.

• Chef's knife: A chef's knife is used for cutting the pork shoulder and onion, ensuring clean and precise cuts.

• Tongs: Tongs are useful for turning the pork chunks during the browning process, ensuring they cook evenly on all sides.

• Forks: Two forks are needed for shredding the pork once it is cooked and tender.

• Stove: A stove is required to provide the heat source for boiling, simmering, and browning the pork.

• Wooden spoon: A wooden spoon is helpful for stirring the ingredients together and ensuring they are well combined.

• Serving dish: A serving dish is used to present the shredded pork carnitas once they are ready to be served.

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

Use a slow cooker: Combine all ingredients in a slow cooker and cook on low for 6-8 hours instead of simmering on the stove.

Pre-minced garlic: Use store-bought pre-minced garlic to skip the mincing step.

Instant pot method: Use an Instant Pot to pressure cook the pork for 35 minutes, then sauté to brown.

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

Pre-squeeze orange juice: Use pre-squeezed orange juice to save time on juicing.