Pork Carnitas · Dutch Oven
Oven-Braised Crispy Pork Carnitas
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Before you start
Gather your ingredients
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for ground cumin
Instead of cumin
- Ground coriander: The same amount. Brighter and citrusy, less earthy.
- Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
- Caraway seeds, ground: Half as much. A related flavor, a bit sharper.
Swaps for dried oregano
Instead of oregano
- Fresh oregano: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more peppery; use a little less than you think.
- Dried marjoram, Italian seasoning or dried basil: The same amount. Marjoram is milder, basil sweeter; Italian seasoning already has oregano in it.
Swaps for onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
Swaps for fresh cilantro
Instead of cilantro
- Dried cilantro: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried cilantro has almost no flavor; skip it as a garnish and add more of the other seasonings.
- Flat-leaf parsley + lime zest: The same amount of parsley, plus a little lime zest. Fresh and green, without the soapy taste some people get from cilantro.
- Thai basil or mint: Half as much. Sweeter and more perfumed.
Step 1 of 12
Heat the oven to 325°F with a rack in the lower third.
325°F
Step 2 of 12
Toss the pork with the salt, cumin, oregano and pepper in a large Dutch oven.
Step 3 of 12
Add the quartered onion, garlic, orange juice and peels, lime juice, bay leaves and water. Spread the pork in an even layer.
Step 4 of 12
Bring to a on the stove over medium-high heat, then cover and move the pot to the oven.
simmer (how to simmer)
Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoidStep 5 of 12
Braise (how to braise)
Braise Brown food, then cook it slowly, covered, partly submerged in liquid until it is very tender. 1. Brown the meat well in a heavy pot and set it aside.2. Soften the onions and vegetables in the same pot.3. Pour in the liquid and scrape up the browned bits.4. Return the meat; the liquid should come about halfway up it.5. Cover and cook at a bare simmer on the stove or in a 300 to 325°F oven for hours. Done when: A fork slides in and twists with no resistance, and the meat pulls apart. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to braise meat and vegetables: mistakes to avoid325°F
Step 6 of 12
Lift out and throw away the orange peels, onion pieces and bay leaves.
Step 7 of 12
Move the pork to a rimmed sheet pan with a slotted spoon and it into bite-size pieces with two forks.
shred (how to shred)
Shred Pull cooked meat (or cabbage and other vegetables) into thin strands. 1. Let cooked meat cool just until you can handle it, and take out any bones.2. Hold the piece in place with one fork.3. Drag a second fork through it, following the grain, so it pulls apart in strands.4. Toss the strands with a spoonful of the cooking juices so they stay moist. Done when: The meat pulls apart with almost no effort. If it fights you, it needs more cooking time. Safety: Meat straight from the pot holds steam inside; open it up and let it cool for a few minutes first.How to shred cooked meat with two forks: mistakes to avoidStep 8 of 12
Spoon the fat off the cooking liquid, then drizzle about 1/2 cup of the liquid over the pork.
Step 9 of 12
Move an oven rack to about 6 inches below the broiler and turn the broiler to high.
Step 10 of 12
Broil (how to broil)
Broil Cook or brown food with strong heat from the top of the oven, like an upside-down grill. 1. Move an oven rack so the food will sit 3 to 6 inches from the heat.2. Turn the broiler on and give it a few minutes to heat.3. Use a metal pan (never glass that isn't broiler-safe) and put the food in.4. Stay at the oven and check every minute; things go from brown to burnt fast.5. Turn the food if the recipe says to. Done when: The top is browned and bubbly or charred in spots, usually in 1 to 5 minutes. Safety: Don't use parchment or wax paper under the broiler; it can catch fire. Use foil or a bare pan.How to broil: mistakes to avoidStep 11 of 12
Stir the pork, drizzle with a little more liquid and again until crisp in spots. Watch closely so it doesn't burn.
broil (how to broil)
Broil Cook or brown food with strong heat from the top of the oven, like an upside-down grill. 1. Move an oven rack so the food will sit 3 to 6 inches from the heat.2. Turn the broiler on and give it a few minutes to heat.3. Use a metal pan (never glass that isn't broiler-safe) and put the food in.4. Stay at the oven and check every minute; things go from brown to burnt fast.5. Turn the food if the recipe says to. Done when: The top is browned and bubbly or charred in spots, usually in 1 to 5 minutes. Safety: Don't use parchment or wax paper under the broiler; it can catch fire. Use foil or a bare pan.How to broil: mistakes to avoidStep 12 of 12
Serve in warm tortillas with diced onion, cilantro, lime wedges and salsa.
All done
Enjoy!
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