Crispy Oven Carnitas

Tender, citrus-braised pork shoulder finished under the broiler for crisp, caramelized edges. This home-oven method delivers juicy carnitas without needing a pot full of lard.

Prep: 20 minutes | Cook: 3½-4 hours, depending on tenderness | Total: About 4-4½ hours including preparation and crisping | Yield: 6-8 servings

Ingredients

• 4 lb boneless pork shoulder (Boston butt), cut into 3-inch chunks
• 2½ tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tsp ground cumin
• 2 tsp dried Mexican oregano
• 1 large yellow onion, quartered
• 6 garlic cloves, smashed
• 1 large orange, juiced (reserve the squeezed halves)
• 2 limes, juiced
• 1 cup chicken stock
• 2 bay leaves
• 1 cinnamon stick (optional)
• 2 tbsp lard or neutral oil

For Serving

• Warm corn tortillas
• Diced white onion
• Chopped cilantro
• Salsa
• Lime wedges
• Pickled red onions

Instructions

1. Heat the oven — Preheat the oven to 325°F with a rack in the lower-middle position.
2. Season the pork — Pat the pork dry. Toss it with the salt, pepper, cumin, and oregano, coating every side.
3. Build the braise — Arrange the pork in a Dutch oven in a mostly single layer. Add the onion, garlic, orange juice and squeezed halves, lime juice, chicken stock, bay leaves, cinnamon stick, and lard.
4. Braise (3–3½ hours) — Cover and bake until the pork is fork-tender and pulls apart easily. Turn the pieces once about halfway through. Begin checking at 3 hours; tough pork needs more time.
5. Prepare for crisping — Transfer the pork to a rimmed sheet pan. Discard the orange halves, bay leaves, and cinnamon stick. Skim excess fat from the cooking liquid, reserving both the flavorful fat and liquid.
6. Shred — Break the pork into chunky bite-size pieces rather than finely shredding it. Spoon about ¾ cup cooking liquid and a little reserved fat over the meat.
7. Crisp — Set the broiler to high. Broil the pork 4–6 minutes until the top edges are deeply browned. Toss, moisten with another splash of cooking liquid, then broil another 3–5 minutes. Watch closely so the edges crisp without burning.
8. Finish — Taste and adjust with salt and fresh lime juice. Serve immediately in warm tortillas with the desired toppings.

Chef's Tips

• Do not trim away all the fat — pork shoulder needs its marbling to become tender and flavorful.
• Use large chunks — small cubes dry out during the long braise.
• Tenderness determines the timing — if the pork resists a fork, keep cooking it covered in 20–30 minute increments.
• Crisp only what you will eat — refrigerate leftover pork in its cooking liquid and broil portions as needed.
• For extra-rich carnitas — replace the neutral oil with lard and add another tablespoon before braising.
• Dinner timing — put the pork in the oven about 4½ hours before serving.

Storage and Reheating

Refrigerate the pork with its cooking liquid in an airtight container for up to 4 days. Reheat it covered with a little liquid, then spread it on a sheet pan and broil until crisp. It also freezes well for up to 3 months.

Cooking Safety

Pork must reach at least 145°F and rest at least 3 minutes for safety; this braise cooks substantially longer until easily shreddable. Keep raw meat and its utensils separate from ready-to-eat foods; wash hands and clean work surfaces after handling raw meat.

Safe cooking temperatures.

Dietary Notes

Check stock, salsa and tortillas; added cheese or crema changes the dairy-free dish. Check ingredient labels and cross-contact information for allergies.

Safe Handling

Refrigerate promptly in shallow containers at 40°F or below, within 2 hours of preparation (1 hour above 90°F). Use within 4 days. Reheat leftovers to 165°F; bring soups and sauces to a rolling boil when reheating. Thaw frozen portions in the refrigerator, not on the counter.

USDA leftover handling guidance.