This carnitas recipe has been my go-to for long weekends, casual gatherings, and any time I want an effortless meal that tastes like I spent hours fussing over it. I first discovered this combination of citrus, cumin, and oregano while tinkering with a neighborhood cook’s version at a summer potluck; the pork shoulder came out pull-apart tender with bright orange notes that cut through the fat. It became an instant household favorite — the kind of dish that causes everyone to hover around the kitchen as the aroma fills the house.

What makes this approach special is its balance: low, slow braising develops deep, savory flavors while the final high-heat finish gives the meat the perfect crispy edges we all love. I learned early not to trim the fat — it renders into the cooking liquid and seals in flavor. Serve these with warm corn tortillas, pickled red onions, a squeeze of lime, and cilantro for an unbeatable combination of textures and brightness.

Ingredients

• Pork shoulder (4–5 pounds): Also labeled as Boston butt — look for well-marbled, bone-removed roasts. The fat is essential for flavor and moisture; don’t trim it off. Choose USDA-inspected cuts from a trusted butcher or brand.
• Chili powder (1 tablespoon): Use a mild to medium chili powder blend (such as McCormick or Ancho chili powder) for warmth without overwhelming heat.
• Dried oregano (2 teaspoons): Mexican oregano if available gives a more robust, citrusy note; regular oregano is a fine substitute.
• Ground cumin (2 teaspoons): Freshly ground or a high-quality jar adds that earthy backbone — toast whole seeds and grind if you want a brighter cumin aroma.
• Salt and pepper (2 teaspoons salt, 1/2 teaspoon pepper): Kosher salt is preferred for even seasoning; adjust to taste but follow the guideline for a well-seasoned base.
• Chicken broth (1/2 cup): Use low-sodium if you want control over final salt levels; bone broth adds extra richness.
• Orange juice (juice of 1 large orange): Fresh-squeezed brings bright acidity; bottled will work in a pinch but fresh is best.
• Lime juice (juice of 1 lime): Adds essential tang to balance the fat and spices.
• Onion (1 medium, chopped): Yellow or white onion for a sweet-savory base; cut into chunky pieces so they don’t disappear during cooking.
• Jalapeño peppers (1–2, finely chopped): Seed or keep seeds depending on heat preference; they add fresh pepper flavor and a touch of heat.
• Garlic (6 cloves, minced): Fresh garlic gives depth; roasted garlic may be used for a mellower, sweeter profile.
• For serving: Warm corn tortillas, lime wedges, diced red onion, sliced avocado, cilantro, and your favorite hot sauce — all optional to taste but recommended for authentic tacos.

Instructions

Preheat and prepare: Preheat the oven to 300°F. Trim only loose string from the roast; leave the fat cap intact — this renders and enriches the cooking liquid. Cut the roast into 4 even pieces so it cooks uniformly and fits comfortably in your pot. Season the meat: Combine chili powder, oregano, cumin, salt, and pepper in a small bowl. Pat the pork dry with paper towels, then rub the spice mix all over each piece. The dry rub helps form flavor in the braising liquid and on the exterior. Build the braising liquid: Place the seasoned pork in a Dutch oven. Scatter chopped onion, jalapeño, and minced garlic around the meat. Pour in 1/2 cup chicken broth, the orange juice, and lime juice — these liquids create an acidic, aromatic environment that tenderizes and flavors the meat as it slow cooks. Braise low and slow: Cover the Dutch oven and place it in the preheated oven. Cook covered for 2 hours, then remove the lid and continue cooking for another 1½ hours, basting once or twice. The uncovered time concentrates flavors and allows some fat to render; look for meat that falls apart easily with a fork. Shred and moisten: Transfer the pork to a rimmed baking sheet and shred with two forks. Reserve about 1 cup of the cooking liquid and drizzle it over the shredded pork to keep it juicy. Toss gently to combine — the liquid will be rich with rendered fat and spices. Crisp the edges (two options): Oven method: move rack to the upper third, set to BROIL, and broil the shredded pork until crispy in spots, checking at 3–5 minute intervals. Skillet method: heat a large skillet over medium-high, add shredded pork and some reserved juices, and sear in batches until crispy on one side. Both methods create those coveted crunchy bits. Serve: Pile the carnitas into warm corn tortillas and finish with lime wedges, onion, avocado, and cilantro. Leftover cooking juices make excellent reheating fat and flavor boosters — don’t discard them.

Storage Tips

Cool leftovers quickly and refrigerate within two hours in shallow, airtight containers. The cooking juices will solidify into a layer of rendered fat — this is desirable and helps preserve moisture. Stored in the refrigerator, cooked pork lasts 3–4 days; in the freezer, it remains high quality for up to 3 months. Reheat gently: place shredded pork in a skillet with a few tablespoons of reserved cooking liquid over medium heat until warmed through, or reheat covered in a 325°F oven until hot, then crisp if desired.

Ingredient Substitutions

If you don’t have orange, substitute 1/3 cup pineapple juice plus 2 tablespoons apple cider vinegar for a similar tenderizing effect and gentle sweetness. Swap jalapeño for serrano if you want more heat or omit for milder flavor. If chicken broth is unavailable, water with a teaspoon of bouillon works; use low-sodium to avoid over-salting. For a smokier profile, add 1 teaspoon smoked paprika or use chipotle in adobo (1 small chopped chipotle) but reduce other chilis accordingly.

Serving Suggestions

Serve in warm corn tortillas with chopped white or red onion, cilantro, and a generous squeeze of lime. For a full meal, add a side of Mexican rice and refried beans or a quick cabbage slaw for crunch. For a lighter bowl, pair the pork with roasted sweet potatoes, black beans, avocado, and pickled red onions. Garnishes like cotija cheese, sliced radish, or a drizzle of crema elevate the presentation for guests.

Cultural Background

Carnitas are a classic preparation from central Mexico, particularly the state of Michoacán, where pork is traditionally simmered slowly until tender and often finished over high heat or in hot fat for crisp edges. Historically, community celebrations would feature large pots of pork cooked for hours — the technique centers on slow rendering, citrus and spice balance, and textural contrast between tender interior and caramelized exterior.

Seasonal Adaptations

In summer, lighten the accompaniments with fresh mango salsa or grilled corn. In winter, serve the meat with warm hominy or in a rich pozole-inspired bowl. For holidays, prepare a large batch and keep warm in a low oven, offering a toppings bar so guests can build tacos their way. Swap fresh citrus for winter-friendly blood orange or preserved citrus marmalade for depth.

Meal Prep Tips

Make a double batch and freeze in meal-sized portions for quick weeknight dinners. Portion cooked meat with a little reserved cooking liquid so it doesn’t dry out. When reheating frozen portions, thaw overnight in the refrigerator and re-crisp using a hot skillet or broiler. Pack garnishes separately for lunch tacos to keep textures bright and fresh.

These carnitas are a celebration of simple technique yielding maximum flavor. Whether you’re feeding a crowd or prepping weeknight meals, the combination of slow-roasted tenderness and crispy edges always hits the mark. Make it your own by experimenting with spice levels and serving styles — and enjoy the process of sharing good food.