Oven-Braised Crispy Pork Carnitas
- Pork
- 3 ½ lb boneless pork shoulder, cut into 2-inch chunks
- 2 tsp kosher salt
- 1 ½ tsp ground cumin
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 onion, quartered
- 6 cloves garlic, smashed
- 1 orange, juiced, peels saved
- 2 limes, juiced
- 2 bay leaves
- 1 cup water
- To serve
- 16 corn tortillas, warmed
- ½ onion, finely diced
- ½ cup fresh cilantro, chopped
- lime wedges, salsa, sliced radishes
Oven-Braised Crispy Pork Carnitas
- Heat the oven to 325°F with a rack in the lower third.
- Toss the pork with the salt, cumin, oregano and pepper in a large Dutch oven.
- Add the quartered onion, garlic, orange juice and peels, lime juice, bay leaves and water. Spread the pork in an even layer.
- Bring to a simmer on the stove over medium-high heat, then cover and move the pot to the oven.
- Braise until the pork is fork-tender and falls apart easily, far past the safe 145°F (63°C).
- Lift out and throw away the orange peels, onion pieces and bay leaves.
- Move the pork to a rimmed sheet pan with a slotted spoon and shred it into bite-size pieces with two forks.
- Spoon the fat off the cooking liquid, then drizzle about 1/2 cup of the liquid over the pork.
- Move an oven rack to about 6 inches below the broiler and turn the broiler to high.
- Broil until the edges of the pork are brown and crispy.
Oven-Braised Crispy Pork Carnitas
- Stir the pork, drizzle with a little more liquid and broil again until crisp in spots. Watch closely so it doesn't burn.
- Serve in warm tortillas with diced onion, cilantro, lime wedges and salsa.
- Cook to 145°F inside (check with a thermometer).