Crispy Oven-Baked Pork Carnitas (Print-Friendly Version)
Tender pork shoulder slow-cooked with citrus and spices, then broiled until crispy for authentic Mexican flavor in every bite.
# What You'll Need:
01 -
4 pound pork shoulder, boneless
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1 onion, peeled and halved
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3 cloves garlic, crushed
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Juice of 2 medium oranges, spent halves reserved
05 -
Juice of 2 limes, spent halves reserved
→ Dry Rub
06 -
1½ teaspoon salt
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¾ teaspoon black pepper
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1 teaspoon ground cumin
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1 teaspoon red pepper flakes
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1 teaspoon dried oregano
# How to Make It:
01 -
Preheat the oven to 300℉.
02 -
In a small bowl, combine all the dry rub ingredients together.
03 -
Place the pork shoulder in a large Dutch oven or an oven-safe pot and rub the dry rub all over the pork on all sides. Add the onion, garlic, juice from the oranges and limes, and the spent orange and lime halves.
04 -
Cover the pot and place it in the oven. Bake for 3½ hours until the meat is tender and shreddable.
05 -
Remove the meat from the pot and place it on a baking sheet. Using two forks, shred the meat into small pieces. Add about 1 cup of the reserved liquid from the pot over the shredded pork.
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Place the meat under the broiler for about 5 to 10 minutes. Halfway through, turn the meat over with a spatula to crisp both sides. Alternatively, crisp at 450℉ for about 30 minutes if your oven doesn't have a broiler.
07 -
Serve hot on tortillas, burritos, tamales, sandwiches, or your favorite dish.
# Additional Tips:
01 -
Stick with pork shoulder (also called pork butt) for juicy, tender carnitas with crispy edges.
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Cutting the pork into 4-inch chunks before baking can reduce baking time by about an hour.
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Ladle cooking liquid over the shredded pork before broiling to keep it juicy and flavorful.
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Leftovers can be stored in the fridge for 3–4 days or frozen for up to 6 months. Reheat in a 400℉ oven until crispy.
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For extra crispiness, broil longer or bake in the oven for a few extra minutes.