mexicanporkbraisedpaleoovenweeknightcitrus

Carnitas

Name: Carnitas
Prep time: 10 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Cuisine: Mexican
Ingredients: 700 g pork shoulder, boneless, cut into 4 cm chunks; 45 g lard; 1 medium (120 ml juice) orange, juiced; 1 medium (30 ml juice) lime, juiced; 4 garlic cloves, lightly crushed; 3 g ground cumin; 2 g dried oregano; 2 bay leaves; 8 g fine sea salt; 250 ml water; 1 lime, cut into wedges lime wedges

These carnitas are rich, citrusy, and deeply savory, with tender shards of pork and crisp caramelized edges. Orange, lime, garlic, cumin, and oregano give the meat brightness and warmth while the lard delivers the classic succulent finish.

2 servings

1160 kcal

Mexican

Ingredients

Para la carne

700 gpork shoulder, boneless, cut into 4 cm chunks
45 glard
1 medium (120 ml juice)orange, juiced
1 medium (30 ml juice)lime, juiced
4garlic cloves, lightly crushed
3 gground cumin
2 gdried oregano
2bay leaves
8 gfine sea salt
250 mlwater

Para servir

1 lime, cut into wedgeslime wedges

Instructions

1
Preheat the oven to 220°C. Pat the pork shoulder dry and season it evenly with the salt, cumin, and oregano. Toss well so the spices coat all sides; drying and seasoning thoroughly helps the pork brown more efficiently during the shorter cooking time.
2
Heat a heavy oven-safe pot or Dutch oven over medium-high heat. Add the lard, then brown the pork in a single layer in 2 batches, about 3-4 minutes per batch, until deep golden on several sides. Do not crowd the pot or the meat will steam instead of caramelize.
3
Return all the pork to the pot. Add the orange juice, lime juice, crushed garlic, bay leaves, and water. Scrape up any browned bits from the bottom; they add flavor to the braising liquid. Bring to a brisk simmer.
4
Cover the pot and transfer it to the oven. Cook for 30 minutes, then uncover and cook for 10-12 minutes more, until the pork is very tender when pierced and most of the liquid has reduced.
5
Remove the pot from the oven. Discard the bay leaves. Lightly crush some of the pork pieces with a spoon or potato masher, leaving some chunks intact for texture.
6
Set the pot over medium-high heat on the stove and cook uncovered for 5-8 minutes, stirring only occasionally, until the remaining fat and juices fry the pork edges and create the signature carnitas caramelization. Stop when the meat has crisp brown bits but is still juicy.
7
Let the carnitas rest for 5 minutes so the juices settle slightly. Serve hot with lime wedges for squeezing over the top.

Nutrition per serving

1160 kcal

Calories

62g

Protein

Carbs

94g

Fat

Fiber

Notes

•Traditional carnitas are usually cooked longer and more slowly; this version uses smaller pork pieces and an oven finish to achieve tender, caramelized results within about 1 hour.
•If your pork is not quite tender after the covered oven stage, add 5-10 minutes more; shoulder can vary.
•For extra browning, spread the cooked pork on a tray and broil for 2-3 minutes instead of finishing on the stove.
•Serve with lettuce cups, sliced avocado, or grilled onions to keep the meal paleo.

Background

Carnitas originated in Michoacán, where pork is traditionally slowly cooked in its own fat in large copper cauldrons until exceptionally tender and crisp at the edges. The dish is a classic of Mexican festive cooking and is widely served in tacos, tortas, and family-style platters across the country.

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