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Pork Carnitas Recipe

Pork Carnitas

David Cole
Pork carnitas is a delicious staple of Southern California Mexican restaurants. This is an inexpensive, easy-to-make at home version that is great for parties.
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Course Main Course
Cuisine Mexican
Servings 15

Ingredients
  

  • 1 large onion
  • 5 pounds pork shoulder or pork picnic shoulder outside fat and bone removed, cut into 2-inch cubes
  • 1 tablespoon Kosher salt
  • 2 teaspoons ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 tablespoons oil butter or lard
  • 1 medium orange
  • 6 cloves garlic roughly chopped
  • 2 bay leaves
  • 1/2 cup red wine vinegar
  • 1 cup chicken stock

Instructions
 

  • Place pork chunks in large metal baking pan (12 x 17). Mix salt, coriander, cumin and chili powder into a rub. Season pork chunks with rub. Cover with plastic wrap and refrigerate overnight.
  • Preheat oven to 275. Heat oil, butter or lard in skillet. Add pork chunks and brown on all sides. Transfer pork back to casserole. Split orange into quarters and squeeze juice over pork. Nestle squeezed orange pieces into casserole. Quarter onion. Add onion quarters, garlic, and bay leaves, to casserole. Pour red wine vinegar and chicken stock over surface. Cover dish tightly with aluminum foil and place in oven. Cook until pork is fork tender, about 3 1/2 hours.
  • Remove orange peel, onion, garlic, and bay leaves from pork. Transfer pork and liquid to strainer. Let drain for 10 minutes. Transfer pork back to casserole. Remove fat from surface of liquid and add back to pork.
  • Shred pork into large chunks with fingers or two forks. Refrigerate until ready to serve. Transfer remaining liquid to medium saucepot.
  • When ready to serve turn on broiler. Broil casserole dish with pork until crisp, about 5 minutes. Stir and broil for another 5 minutes until all pieces are crisp. Add remaining liquid.
Keyword BBQ, Carnitas, Mexican Food, Pork Recipe, Pulled Pork