Juicy Crispy Pork Carnitas

This crispy oven-baked pork carnitas recipe transforms humble pork shoulder into a Mexican-inspired feast with minimal effort. The slow roasting develops deep flavors and juicy texture, while a final broil creates those coveted crispy edges that make carnitas so irresistible.

I first made this carnitas recipe during a rainy weekend when I was craving restaurant-quality tacos but didn't want to leave the house. The incredible aroma that filled my kitchen had everyone wandering in asking when dinner would be ready. Now it's our go-to for casual entertaining.

Ingredients

• 4 pound pork shoulder boneless. The well-marbled meat becomes incredibly tender during cooking and provides the perfect texture for shredding.
• 1 onion peeled and halved. Adds subtle sweetness and depth to the cooking liquid.
• 3 cloves garlic crushed. Infuses the meat with essential aromatic flavor.
• 2 medium oranges juiced with spent halves. The citrus tenderizes the meat while adding brightness.
• 2 limes juiced with spent halves. Brings tanginess that balances the rich pork.

Dry Rub

• 1½ teaspoon salt. Enhances all the flavors and helps develop that perfect crust.
• ¾ teaspoon black pepper. Adds gentle heat and complexity.
• 1 teaspoon cumin ground. Provides earthy warmth essential to Mexican cuisine.
• 1 teaspoon red pepper flakes. Contributes mild heat that builds gently.
• 1 teaspoon oregano dried. Adds herbal notes that complement the citrus.

Step-by-Step Instructions

Preheat the Oven

Set your oven to 300°F. This low temperature allows the pork to cook slowly developing tender texture without drying out. Make sure your oven rack is positioned in the middle.

Prepare the Dry Rub

Combine all dry rub ingredients in a small bowl. Mix thoroughly to ensure even distribution of the spices. The balance of salt pepper cumin red pepper flakes and oregano creates an authentic flavor profile that permeates throughout the meat.

Season the Pork

Place your pork shoulder in a large Dutch oven. Massage the dry rub thoroughly into all surfaces of the meat working it into any crevices. This step ensures flavor in every bite not just on the exterior.

Add Aromatics and Citrus

Add the halved onion and crushed garlic to the pot. Pour the orange and lime juice over the meat then add the spent citrus halves directly to the pot. These ingredients create a fragrant cooking liquid that will later be used for moistening and flavoring the shredded meat.

Slow Roast

Cover the Dutch oven with its lid and place in the preheated oven. Let it roast undisturbed for 3½ hours. During this time the tough connective tissues break down transforming the meat into fork tender perfection.

Shred the Meat

Remove the Dutch oven from the oven. Transfer the pork to a baking sheet leaving behind the cooking liquid. Using two forks pull the meat apart into shreds. The meat should separate effortlessly a sign of perfect cooking.

Moisten and Prepare for Crisping

Ladle about 1 cup of the cooking liquid over the shredded pork. This step is crucial as it adds moisture and concentrates flavor before the final crisping stage.

Crisp Under the Broiler

Switch your oven to broil. Place the baking sheet with the shredded pork about 6 inches from the heating element. Broil for 5 to 10 minutes turning halfway through until you achieve golden crispy edges while maintaining a moist interior.

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My secret weapon in this recipe is actually the spent citrus halves. After squeezing them for juice most people would discard them but adding them to the braising liquid infuses the meat with essential oils from the peels giving an authentic depth that many recipes miss.

Perfect Pairings

These carnitas shine brightest when served with traditional accompaniments. Warm corn tortillas offer the ideal base with their subtle sweetness. Top with diced white onion fresh cilantro and a squeeze of lime to cut through the richness. For a complete meal add pickled red onions avocado slices and your favorite salsa. The combination of textures and flavors makes each bite an experience.

Make-Ahead Tips

This recipe actually improves with time making it ideal for entertaining. Prepare the carnitas through the shredding step up to two days ahead storing the meat and strained cooking liquid separately in the refrigerator. When ready to serve simply reheat the meat moistened with the liquid and then broil until crispy. The flavors will have had time to develop further creating an even more delicious result.

Creative Leftovers

Transform leftover carnitas into multiple meals throughout the week. Beyond tacos try adding them to breakfast scrambles with eggs and potatoes for a hearty start to your day. Layer into enchiladas with green sauce and plenty of cheese. For a fusion twist top baked sweet potatoes with carnitas black beans corn and a dollop of sour cream. Even a simple carnitas quesadilla with a good melting cheese becomes something special.

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Pro Tips

Choosing a well marbled pork shoulder with good fat distribution ensures the most tender results. Look for pork with a nice fat cap.

For maximum crispiness spread the shredded pork in a thin even layer on the baking sheet. Overcrowding prevents proper browning.

Save any leftover cooking liquid as a flavor booster for rice beans or as the base for a quick soup.

Frequently Asked Questions About Recipes

→ What cut of pork works best for carnitas?

Pork shoulder (also called pork butt) is ideal for carnitas because of its higher fat content and connective tissue. When cooked slowly, it becomes exceptionally tender while remaining juicy. The fat renders throughout cooking, creating flavorful meat that crisps beautifully under the broiler.

→ How can I make this dish faster?

To reduce cooking time by about an hour, cut the pork shoulder into 4-inch chunks before seasoning and baking. The smaller pieces will cook more quickly while still developing the tender, shreddable texture that's essential to authentic carnitas.

→ What makes carnitas authentically crispy?

The signature crispy edges come from the two-stage cooking process. First, the pork is slow-cooked until tender, then shredded and finished under high heat (traditionally in lard, but here using the broiler). Spooning some of the flavorful cooking liquid over the shredded meat before broiling helps create the perfect contrast of crispy exterior and juicy interior.

→ How should I store and reheat leftover carnitas?

Store leftover carnitas in an airtight container in the refrigerator for 3-4 days or freeze for up to 6 months. For best results when reheating, spread the meat on a baking sheet and heat in a 400°F oven until hot and crispy again, about 10-15 minutes. Avoid microwave reheating, which makes the meat soggy.

→ What are the best ways to serve carnitas?

Carnitas are incredibly versatile. Serve them in warm corn tortillas with simple toppings like diced onion, cilantro and lime for authentic street tacos. They're also excellent in burritos, quesadillas, tamales, or on nachos. For a lower-carb option, create a carnitas bowl with rice, beans, avocado and your favorite toppings.

→ Can I make carnitas in a slow cooker or pressure cooker?

Yes! For slow cooker, cook on low 8-10 hours. For pressure cooker/Instant Pot, cook at high pressure for 45-60 minutes with natural release. With both methods, don't skip the final broiling step—transfer the shredded meat to a baking sheet, add some cooking liquid, and broil until crispy for authentic texture.