Juicy Citrus-Infused Pork Carnitas

This hearty oven-baked pork carnitas recipe transforms humble pork shoulder into crispy, juicy Mexican-style pulled pork with minimal effort. The slow cooking process ensures tender meat while the final broil creates those coveted crispy edges that make carnitas truly special.

I first made these carnitas for a neighborhood potluck and watched them disappear within minutes. Now they've become my signature dish that friends specifically request when they visit our home for taco night.

Ingredients

• 4 pound pork shoulder: also known as pork butt chosen for its ideal fat content that creates tender shreddable meat
• 1 onion: peeled and halved adds natural sweetness and aromatic depth to the cooking liquid
• 3 cloves garlic: crushed to release maximum flavor during the slow cooking process
• 2 medium oranges: juiced with spent halves included for authentic citrus notes that help tenderize the meat
• 2 limes: juiced with spent halves included for brightness and acidity that balances the rich pork
• 1½ teaspoon salt: essential for bringing out the pork's natural flavors
• ¾ teaspoon black pepper: adds gentle heat that builds during cooking
• 1 teaspoon cumin: ground provides earthy warmth that complements the pork perfectly
• 1 teaspoon red pepper flakes: adds customizable heat level without overwhelming the dish
• 1 teaspoon oregano: dried provides herbal notes that are signature to authentic Mexican carnitas

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 300°F ensuring a low and slow cooking environment that will break down the tough connective tissues in the pork shoulder over time. This temperature is crucial for achieving that melt in your mouth texture without drying out the meat.

Prepare the Dry Rub:

Combine all dry seasonings in a small bowl mixing thoroughly to ensure even distribution of flavors. This balanced blend of spices creates the traditional carnitas profile with just enough heat to notice without overwhelming the natural pork flavor.

Season the Pork:

Place the pork shoulder in a large Dutch oven and thoroughly coat all sides with the prepared dry rub massaging it into every crevice. Add the onion halves garlic and citrus juices plus the spent fruit halves which will continue releasing oils and flavors during the long cooking process.

Slow Cook the Pork:

Cover the Dutch oven with its lid creating a moist cooking environment and place in the preheated oven. Allow to cook undisturbed for 3½ hours until the meat easily shreds when tested with a fork. The low temperature ensures the fat renders slowly keeping the meat juicy.

Shred the Cooked Meat:

Remove the tender pork from the pot and transfer to a baking sheet. Using two forks pull the meat apart into bite sized shreds working with the natural grain of the meat. Reserve about 1 cup of the flavorful cooking liquid from the pot.

Create the Crispy Texture:

Drizzle the reserved cooking liquid over the shredded pork ensuring even moisture distribution. Place under the broiler for 5 to 10 minutes turning halfway through until edges become golden and crispy. This final step creates the signature carnitas texture contrasting crispy bits with juicy interior.

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The citrus in this recipe does more than add flavor it contains enzymes that help break down the tough muscle fibers in the pork shoulder. I discovered this technique while traveling through small towns in central Mexico where they often use sour oranges specifically for carnitas. The difference in tenderness is remarkable compared to recipes without citrus.

Make Ahead Options

These carnitas actually improve with time as the flavors continue to develop. You can complete all steps through the shredding stage up to two days before serving store in an airtight container in the refrigerator with some cooking liquid. When ready to serve simply spread on a baking sheet reheat and crisp under the broiler following the final recipe step. This makes carnitas perfect for entertaining since the messy prep work happens well before guests arrive.

Serving Suggestions

While traditional corn tortillas are the classic choice for carnitas tacos consider expanding your options. Try serving over cilantro lime rice for a hearty bowl build nachos with layers of crispy carnitas and favorite toppings or stuff into quesadillas with melty cheese. For a lower carb option create lettuce cups with carnitas crunchy vegetables and a dollop of avocado crema. The versatility of this recipe makes it perfect for customizing to your preference or creating a carnitas bar where guests build their own creations.

Regional Variations

Traditional carnitas originated in Michoacán Mexico where they're typically cooked in large copper pots called cazos using lard as the cooking medium. Our oven method achieves similar results with more accessible equipment and ingredients. In some regions of Mexico orange soda is used instead of fresh orange juice for a unique sweetness. Spice levels vary dramatically by region with some versions incorporating cinnamon cloves or even mild chocolate notes. Feel free to adjust the seasonings to match your preferred regional style.

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Common Recipe Questions

→ What's the best cut of meat for carnitas?

Pork shoulder (also called pork butt) is ideal for carnitas. This well-marbled cut becomes tender and juicy during slow cooking while developing those signature crispy edges when broiled. Avoid leaner cuts like pork loin as they'll dry out during the extended cooking time.

→ Can I make these carnitas in a slow cooker?

Yes! Cook on low for 8-10 hours or high for 5-6 hours until the meat is fork-tender. Transfer the shredded meat to a baking sheet and broil as directed in the recipe to achieve those essential crispy edges that define authentic carnitas.

→ How do I get my carnitas extra crispy?

For maximum crispiness, spread the shredded pork in a thin, even layer on the baking sheet. Make sure pieces aren't too crowded. Broil a bit longer than suggested, flipping frequently, or use a 450°F oven for about 30 minutes, turning occasionally until you reach your desired crispiness level.

→ What's the best way to reheat leftover carnitas?

To maintain the perfect texture, reheat carnitas in a 400°F oven for 10-15 minutes until crispy and heated through. Avoid microwaving which will soften the crispy edges. For stovetop reheating, use a skillet over medium-high heat until the edges re-crisp.

→ How should I serve carnitas?

Carnitas are incredibly versatile! Serve in warm corn tortillas with diced onion, cilantro and lime for traditional street tacos. They're also excellent in burritos, quesadillas, enchiladas, or on nachos. For a low-carb option, serve over rice or in lettuce cups with your favorite toppings.

→ Can I freeze cooked carnitas?

Absolutely! Carnitas freeze beautifully for up to 6 months. Cool completely, then portion into airtight containers or freezer bags with some of the cooking liquid to maintain moisture. Thaw overnight in the refrigerator, then reheat in a hot oven until crispy again.