Crispy Pork Carnitas (Dutch Oven)
This simple, straightforward recipe for authentic Mexican carnitas is packed to the brim with bright flavor. Take an extra step to pan fry the shredded pork after cooking for deliciously crispy edges.
Servings: 10 to 12 servings
Ingredients
- 2 tablespoons lard or solid vegetable shortening
- 3 1/2 pounds boneless pork shoulder cut into 5-inch chunks (do not remove fat)
- Kosher salt
- 1 1/2 cups cups water
- 1 orange juiced
- 1/2 white onion roughly chopped
- 8 garlic cloves roughly chopped
- 2 chipotle peppers in adobo sauce
- 1 teaspoon dried Mexican oregano
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 2 tablespoons dark brown sugar packed
- 2 fresh thyme sprigs
- 2 bay leaves
Instructions
- In a large, deep frying pan or a stockpot over medium-high heat, melt the lard. While the lard is heating, season the pork on all sides with 1 teaspoon salt. When the lard is hot, working in batches to avoid crowding, add the pork and cook, turning once, until browned on both sides, 3–4 minutes on each side. Transfer to a plate and repeat until all the pork is browned.
- While the pork is browning, make the braising liquid. In a blender, combine the water, orange juice, onion, garlic, chiles, oregano, cumin, cinnamon, 1 tablespoon salt, and the pepper and blend until smooth.
- When all the pork is browned, return it to the pan and pour in the braising liquid. Sprinkle the sugar evenly over the meat and set the thyme sprigs and bay leaves on top. Reduce the heat to medium-low, cover, and cook until the pork is fork-tender, about 1 hour.
- If you like carnitas tender, shred the pork or chop it into bite-size pieces and keep warm.
Crispy Pork Carnitas
- Line a baking sheet with foil and spread the shredded or chopped pork in an even layer. Broil on high for about 4-6 minutes, watching closely until the pork becomes crispy and caramelized to your liking. Or heat a large cast-iron frying pan over medium-high heat. Add the pork pieces and cook, turning occasionally, until the liquid has evaporated and the exterior is crispy and caramelized. The timing will depend on how much liquid the pork gave off and how crackly you want the outside.
Video
Notes
- Cut the pork butt into smaller pieces for faster cooking. By breaking it down into approximately 5-inch pieces, you can cut several hours from the braising time.
- Don’t remove the fat before searing and braising—it helps keep your carnitas extra moist, tender, and flavorful.
- Don’t skip the browning step! This is crucial for developing deep, meaty flavor.
- Cut down on dishes by wiping out your Dutch oven with a paper towel and using it to pan-fry the carnitas until crispy.
- If you’re making fried carnitas, be patient. Let the meat chunks sit undisturbed for at least a minute to form a nice, crisp bark. The meat should easily release from the pan when it is ready to turn.
- Refrigerated - Leftover carnitas can be kept in an airtight container in the refrigerator for up to 5 days.
- Frozen - For longer storage, you can freeze carnitas for up to 3 months.
- Reheating - To reheat, allow to defrost overnight in the fridge. You can either crisp up the defrosted pieces using the instructions for making fried carnitas above, or warm gently in any leftover braising liquid you have on hand.
Nutrition
Calories: 249kcal | Carbohydrates: 6g | Protein: 36g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 95mg | Sodium: 87mg | Potassium: 652mg | Fiber: 1g | Sugar: 4g | Vitamin A: 46IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 2mg