Pork Carnitas
Juicy, tender pork braised with classic Mexican spices and crisped under the broiler — perfect for tacos or bowls.
15 min
Prep
90 min
Cook
4
Serves
480
Calories
Macros · per serving
32g protein
32g carbs
23g fat
Ingredients
For 4 servings
- 2 pound pork shoulder
- 1 orange
- 1 lime
- 1 onion
- 4 clove garlic
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 8 corn tortillas
- cilantro — to taste
Instructions
- 1
Preheat your oven to 325°F (165°C).
- 2
Cut the pork shoulder into large pieces, removing any excess fat.
- 3
Juice the orange and lime, and reserve the juice.
- 4
Peel and quarter the onion, and peel the garlic cloves.
- 5
In a large oven-safe pot, combine the pork, orange juice, lime juice, quartered onion, garlic cloves, chicken broth, cumin, oregano, bay leaf, salt, and black pepper.
- 6
Bring the mixture to a boil on the stovetop, then cover and transfer to the oven.
- 7
Braise in the oven for 1.5 hours, until the pork is tender and easily shredded.
- 8
Remove the pork from the pot and shred with two forks, discarding any large chunks of fat.
- 9
Preheat the broiler on high.
- 10
Spread the shredded pork on a baking sheet, drizzle with vegetable oil, and broil for 5-10 minutes until crispy edges form, stirring halfway through.
- 11
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- 12
Serve the crispy pork carnitas in the tortillas, garnished with chopped cilantro.
Cook it this week.
NeatEat plans Pork Carnitas — and the rest of your week — around your budget, groceries included.