Ingredients
Scale
- 3–4 pounds pork shoulder (with fat cap)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 4 cloves garlic, minced
- 1 onion, quartered
- 2 bay leaves
- Juice of 2 oranges
- Juice of 1 lime
- Water, as needed
- Tortillas, for serving
- Fresh garnishes (cilantro, diced onions, lime wedges) for serving
Instructions
- Start by seasoning the pork shoulder with salt, black pepper, cumin, and minced garlic. Ensure to rub the seasoning inside any cuts of the meat.
- Place the seasoned pork in a Dutch oven and add the quartered onion, bay leaves, and citrus juices. Pour in enough water to just cover the pork, bring to a boil, then reduce to low heat and cover.
- Let it simmer for about 3 hours or until the pork is incredibly tender and easy to shred.
- Remove the pork from the pot and let it rest before shredding the meat with two forks, discarding any excess fat.
- Warm the tortillas and generously fill them with the shredded carnitas. Top with diced onions, fresh cilantro, and a squeeze of lime before serving.
Notes
- Store leftover carnitas in an airtight container in the fridge for up to 3 days.
- For longer storage, freeze the shredded carnitas in freezer-safe bags for up to 3 months.
- Serve carnitas with tortillas or alongside rice and beans for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cook
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/2 cup
- Calories: 320 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 95mg