Crispy Oven Pork Carnitas with Orange and Cumin
Pork shoulder braises in a Dutch oven with orange, onion, cumin, and oregano until shreddable, then broils until the edges crisp. Spoon over cilantro-lime rice or pile into warm tortillas for an easy taco night.
3 hrs 15 mins
6 servings
Ingredients
- ½ cup Low-Sodium Chicken Broth
- 3 pounds Pork Shoulder, cut into 2-inch chunks
- ½ cup Cilantro (Fresh), chopped, for serving
- 4 cloves of Garlic, smashed
- 1 Lime, cut into wedges, for serving
- 1 Yellow Onion, thickly sliced
- 12 Flour Tortillas, warmed, for serving
- 1 ½ teaspoons Kosher Salt, divided
- 2 Bay Leaves
- ¾ teaspoon Black Pepper, divided
- ½ teaspoon Chili Powder
- 1 teaspoon Dried Oregano
- ¼ teaspoon Ground Cinnamon
- 1 teaspoon Ground Cumin
- 1 tablespoon Olive Oil
- 2 tablespoons Fresh Lime Juice
- ½ cup Orange (Juice)
Directions
- Heat the oven to 325°F. Pat the pork dry and season all over with most of the salt and most of the pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat. Brown the pork in batches, 3 to 4 minutes per side, transferring browned pieces to a plate as you go.
- Pour off all but 1 tablespoon of fat. Add the onion and cook over medium heat for 3 to 4 minutes, until softened. Stir in the garlic, cumin, oregano, chili powder, cinnamon, and the remaining salt and pepper; cook 30 seconds until fragrant.
- Stir in the orange juice, lime juice, and chicken broth, scraping up any browned bits. Return the pork and any juices to the pot, nestle in the bay leaves, and bring to a simmer.
- Cover and braise in the oven for 2 hours 30 minutes to 2 hours 45 minutes, until the pork shreds easily with a fork.
- Discard the bay leaves. Transfer the pork to a rimmed sheet pan and shred into bite-size pieces with two forks. Spoon most of the cooking liquid and onions over the meat and toss to coat; reserve the remaining liquid.
- Switch the oven to broil. Spread the pork in an even layer and broil 4 to 6 minutes, until the edges are deeply browned and crisp in spots. Toss with the remaining cooking liquid.
- Serve with the warm tortillas, cilantro, and lime wedges. Tip: leftover carnitas keep 4 days in the fridge; re-crisp under the broiler before serving, and they pair especially well with Cilantro Lime Rice with Scallions.
