Juicy and crispy pork carnitas are the perfect meat to put in your tacos! The pork is braised with oranges and limes and when broiled turns crispy on the outside and stays juicy on the inside! Grab your dutch oven!
7.5-poundpork shoulderwith the bone-you can go up to 9 lbs
2cupswater
2orangeshalved
1limehalved
4jalapeñostops removed, peppers sliced in half
1tablespoondried oregano
1teaspoonchili powder
1tablespooncumin
1.5teaspoonschipotle powder
4bay leaves
1tablespoonkosher salt
1tablespoonblack pepper
2onionspeeled, quartered
Instructions
Cube up the pork shoulder and place in dutch oven with the bone. Put on the stove top on high heat.
Add water and all spices. Add onions, lime, jalapenos, and oranges (squeeze the citrus into the pot and toss in the rinds.)
Bring to a boil and preheat oven to 275. Cover, place in oven and cook for 2 hours and 15 minutes until meat is nice and tender.
When done braising, remove the pot from the oven. Remove meat, onions, and jalapenos onto cookie sheet.
Throw away fruit, fat, and bone. Shred meat. Reduce the pot juices on the stovetop until reduced by 2/3.
Toss shredded meat, onions, and jalapenos back into the juice. Place all onto a cookie sheet and put under the broiler on high until crispy!
Serve with your favorite toppings!
Notes
I like to use a bone in pork shoulder for the extra flavor, but use a boneless pork shoulder, or even a pork loin in a pinch.
Don't crowd the pan when searing the meat. You need space for the air to move around them or they will steam and you won't get the good brown bits you need for flavor.
Use chicken broth instead of water for more flavor.
After I juice the oranges and limes, I add the orange rinds to the pot as well. It adds extra orange flavor but it's not necessary to do this.
Use a slotted spoon to remove the meat so you keep as much juice as possible.
Line the baking sheet with aluminum foil for easier clean up.
If you are doing meal prep or freezing for later, I skip the broiling step until ready to enjoy.
Do the braising in your crockpot, instant pot, or slow cooker and finish them by reducing the liquid on the stovetop. Crisp the meat later.