Crispy Oven-Baked Pork Carnitas (Printer-Friendly Layout)

Juicy pork shoulder slow-cooked with citrus and spices, then crisped under the broiler for irresistible golden edges.

# Ingredients You'll Need:

→ Main Ingredients

01 - 4 pound boneless pork shoulder (pork butt)
02 - 1 onion, peeled and halved
03 - 3 cloves garlic, crushed
04 - 2 medium oranges, juiced (reserve spent halves)
05 - 2 limes, juiced (reserve spent halves)

→ Dry Rub

06 - 1½ teaspoons salt
07 - ¾ teaspoon black pepper
08 - 1 teaspoon ground cumin
09 - 1 teaspoon red pepper flakes
10 - 1 teaspoon dried oregano

# Step-by-Step Instructions:

01 - Preheat the oven to 150°C (300°F).
02 - In a small bowl, combine salt, black pepper, ground cumin, red pepper flakes, and dried oregano.
03 - Place the pork shoulder in a large Dutch oven or oven-safe pot and thoroughly coat all sides with the dry rub mixture.
04 - Add the halved onion, crushed garlic, orange juice, lime juice, and the spent citrus halves to the pot with the pork.
05 - Cover the pot and place in the preheated oven. Bake for 3½ hours until the meat is tender and easily shreds with a fork.
06 - Remove the meat from the pot and transfer to a baking sheet. Using two forks, shred the meat into small pieces.
07 - Ladle about 240ml (1 cup) of the cooking liquid over the shredded pork to maintain moisture and enhance flavor.
08 - Place the meat under the broiler for 5-10 minutes, turning halfway through with a spatula to crisp evenly on both sides. Alternatively, bake at 230°C (450°F) for about 30 minutes if your oven lacks a broiler.
09 - Serve hot in tortillas, burritos, tamales, sandwiches or as desired.

# Extra Tips and Tricks:

01 - Stick with pork shoulder (also called pork butt) for the best results. It's the ideal cut for juicy, tender carnitas with crispy edges.
02 - Short on time? Cut the pork into 10cm (4-inch) chunks before baking to reduce cooking time by about an hour.
03 - Save the cooking liquid after shredding to keep everything juicy and flavorful.
04 - Leftovers keep in the refrigerator for 3-4 days or freeze for up to 6 months.
05 - For extra crispy carnitas, broil longer or return to the oven for a few additional minutes.

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