Pork Carnitas Recipe

Pork shoulder: The main protein of the dish, cut into chunks for even cooking.

Salt: Enhances the flavor of the pork.

Black pepper: Adds a bit of heat and depth to the seasoning.

Oregano: A herb that adds a slightly bitter, aromatic flavor.

Cumin: A spice that gives a warm, earthy flavor to the dish.

Garlic: Adds a pungent, savory flavor to the pork.

Orange juice: Provides a sweet and tangy flavor that helps tenderize the meat.

Chicken broth: Adds moisture and depth of flavor to the cooking liquid.

Onion: Adds sweetness and depth to the dish.

Bay leaves: Infuse the dish with a subtle, herbal flavor.

When searing the pork chunks in the dutch oven, make sure not to overcrowd the pot. Overcrowding can cause the meat to steam rather than sear, which will prevent the pork from developing a rich, caramelized crust. Sear the meat in batches if necessary to ensure each piece gets evenly browned. This step is crucial for building depth of flavor in your carnitas.

• pork shoulder - Substitute with beef chuck roast: Beef chuck roast has a similar texture and fat content, making it a good alternative for slow-cooked dishes.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma.

• oregano - Substitute with thyme: Thyme offers a similar earthy and slightly minty flavor that can complement the dish well.

• cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can mimic the earthiness of cumin.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can still enhance the overall taste of the dish.

• orange juice - Substitute with pineapple juice: Pineapple juice offers a similar acidity and sweetness, adding a tropical twist to the dish.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar savory base while keeping the dish suitable for vegetarians.

• onion - Substitute with leeks: Leeks have a milder, sweeter flavor that can serve as a good alternative to onions.

• bay leaves - Substitute with thyme sprigs: Thyme sprigs can provide a similar aromatic quality to the dish.

• Allow the pork carnitas to cool completely to room temperature before storing. This helps prevent condensation, which can lead to soggy meat.

• Transfer the shredded pork into airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible to prevent freezer burn.

• Label the containers or bags with the date and contents. This will help you keep track of how long the carnitas have been stored.

• Store the pork carnitas in the refrigerator for up to 4 days. For longer storage, place them in the freezer, where they can last for up to 3 months.

• When ready to reheat, thaw the carnitas in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the meat.

• Reheat the pork carnitas in a skillet over medium heat until warmed through. You can also spread the meat on a baking sheet and broil for a few minutes to regain that crispy texture.

• For added flavor, consider reheating the carnitas with a splash of chicken broth or orange juice to keep them moist and flavorful.

• Serve your reheated pork carnitas with fresh tortillas, salsa, guacamole, or your favorite toppings for a delicious meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the pork carnitas evenly on a baking sheet.
  3. Cover with aluminum foil to retain moisture.
  4. Heat for about 10-15 minutes, or until the pork is warmed through.
  5. For a crispy finish, remove the foil and broil for an additional 2-3 minutes.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or chicken broth to the pan.
  3. Add the pork carnitas and stir occasionally.
  4. Cook for about 5-7 minutes, or until the pork is heated through and slightly crispy.

• Microwave Method:

  1. Place the pork carnitas in a microwave-safe dish.
  2. Cover with a microwave-safe lid or damp paper towel to prevent drying out.
  3. Heat on high for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second increments if needed.

• Slow Cooker Method:

  1. Place the pork carnitas in the slow cooker.
  2. Add a splash of chicken broth or orange juice to keep it moist.
  3. Cover and heat on low for 1-2 hours, or until the pork is thoroughly warmed.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Spread the pork carnitas in a single layer in the air fryer basket.
  3. Heat for 3-5 minutes, shaking the basket halfway through for even heating.
  4. Check for desired crispiness and heat for an additional 1-2 minutes if needed.

• Dutch oven: A heavy-duty pot that retains heat well, perfect for slow-cooking the pork until it's tender.

• Oven: Preheat to 300°F (150°C) to cook the pork slowly and evenly.

• Tongs: Useful for turning and searing the pork chunks to ensure they brown on all sides.

• Cutting board: Provides a stable surface to cut the pork shoulder into chunks and to mince the garlic.

• Chef's knife: Essential for cutting the pork shoulder into chunks and mincing the garlic.

• Measuring spoons: Needed to measure out the salt, pepper, oregano, and cumin accurately.

• Juicer: Handy for squeezing fresh orange juice to add to the dish.

• Measuring cup: Used to measure the orange juice and chicken broth.

• Forks: Used to shred the cooked pork into tender pieces.

• Baking sheet: Optional, for spreading the shredded pork to broil and get crispy edges.

• Broiler: Optional, for crisping up the shredded pork to add texture.

Pre-cut the pork: Buy pre-cut pork shoulder to save time on chopping.

Use a slow cooker: Instead of the oven, use a slow cooker to cook the pork carnitas while you handle other tasks.

Pre-mix spices: Combine salt, pepper, oregano, and cumin in advance to quickly season the meat.

Minced garlic: Use pre-minced garlic to cut down on prep time.

Store-bought broth: Use store-bought chicken broth instead of making your own.

Skip the broil: If you're short on time, skip the optional broiling step and serve the carnitas straight from the pot.