Ultimate Crispy Pork Carnitas
These Ultimate Crispy Pork Carnitas are a tantalizing twist on a classic dish, boasting incredibly tender, flavorful pork with a delightfully crispy exterior. Inspired by a Pinterest find, this recipe combines aromatic spices and fresh citrus for a mouthwatering result that's perfect for any gathering or family dinner. The easy, step-by-step process ensures even novice cooks can achieve restaurant-quality carnitas. Serve them in warm tortillas with your favorite toppings—like fresh cilantro, diced onions, and zesty lime—for a satisfying meal that my teenage son absolutely loves!
8
Servings
400
Calories
10
Ingredients
Ingredients
Boneless pork butt
4 lbs (Fat trimmed and cut into 2-inch cubes)
Salt
1.5 teaspoons (Kosher or sea salt)
Pepper
3/4 teaspoon (Freshly ground black pepper)
Ground cumin
1 teaspoon (Ground spice)
Onion
1 (Peeled and halved)
Bay leaves
2 (Dried bay leaves)
Dried oregano
1 teaspoon (Dried spice)
Fresh lime juice
2 tablespoons (Juiced from fresh limes)
Water
2 cups (Filtered water)
Orange
1 medium (Juiced and spent halves reserved)
Instructions
1
Preheat your oven to 300°F (150°C) and adjust the oven rack to the lower-middle position.
2
In a large Dutch oven, combine the pork butt cubes, salt, pepper, ground cumin, halved onion, bay leaves, dried oregano, lime juice, water, and the juice of the medium orange along with the spent orange halves.
3
Bring the mixture to a boil over medium-high heat without covering. Once simmering, cover the pot with a lid and transfer it to the oven.
4
Cook the pork in the oven for approximately 2 hours, or until it's fork-tender and easily pulls apart.
5
Carefully remove the pot from the oven. Use a slotted spoon to transfer the pork to a large foil-lined jelly roll pan, setting it aside.
6
Strain the liquid from the pot, discarding the solids, and return just the cooking liquid to the pot.
7
Bring the cooking liquid to a boil over medium-high heat and allow it to reduce for about 20-25 minutes until thick and syrupy, aiming for about 1 cup of liquid remaining.
8
While the liquid is reducing, break the pieces of pork into smaller chunks, cutting each cube into three pieces.
9
Once the liquid has thickened, gently fold the shredded pork back into the pot, being careful not to break it up further.
10
Spread the pork mixture evenly on the foil-lined pan in a single layer. Broil on high in the upper-middle rack of the oven for 7-8 minutes, or until the top is well-browned and crisp.
11
Using a wide spatula, flip the meat and broil the other side for an additional 7-8 minutes until crispy.
12
Serve your crispy carnitas in warm tortillas topped with fresh cilantro, onions, and lime juice or any of your favorite toppings.
Nutrition Information
30g
Fat
26g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Ultimate Crispy Pork Carnitas?
It is a dish featuring tender, flavorful pork with a crispy exterior, inspired by classic Mexican cuisine and fresh citrus flavors.
What cut of meat is best for this recipe?
The recipe specifically calls for boneless pork butt.
How much pork butt is required?
You will need 4 lbs of boneless pork butt.
What is the recommended oven temperature?
Preheat your oven to 300 degrees Fahrenheit or 150 degrees Celsius.
How long does the pork cook in the oven?
The pork should cook for approximately 2 hours until it is fork-tender.
Which spices are used for seasoning?
The seasoning includes salt, pepper, ground cumin, and dried oregano.
Can I use sea salt instead of kosher salt?
Yes, the recipe allows for either 1.5 teaspoons of kosher salt or sea salt.
Why is an orange included in the recipe?
The orange provides juice for flavor and the spent halves are added for aromatic depth during cooking.
How much water is needed for the cooking liquid?
The recipe requires 2 cups of filtered water.
How should the pork be prepared before cooking?
Trim the fat and cut the pork butt into 2-inch cubes.
Do I need to cover the pot while it is in the oven?
Yes, once the mixture is simmering, cover the pot with a lid before placing it in the oven.
How many servings does this recipe yield?
This recipe makes 8 servings.
Is this recipe easy for beginners?
Yes, it is described as an easy, step-by-step process that helps novice cooks achieve restaurant-quality results.
How is the crispy texture achieved?
Crispiness is achieved by broiling the meat on high after it has been mixed with its reduced cooking liquid.
What is the best rack position for baking the pork?
The oven rack should be in the lower-middle position for the initial baking phase.
What is the best rack position for broiling?
Use the upper-middle rack position for the final broiling step.
How long should the pork be broiled?
Broil for 7-8 minutes on the first side, then flip and broil for another 7-8 minutes.
Do I need to flip the meat while broiling?
Yes, use a wide spatula to flip the meat so both sides become well-browned and crisp.
What should I do with the cooking liquid after baking?
Strain the liquid, discard the solids, and boil the liquid until it reduces to a thick, syrupy consistency.
To what volume should the cooking liquid be reduced?
Aim for about 1 cup of remaining liquid after reducing for 20-25 minutes.
What type of pot should I use?
A large Dutch oven is ideal for this recipe.
What are the suggested toppings for carnitas?
Top with fresh cilantro, diced onions, and lime juice.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
How much protein is in one serving?
One serving provides about 26g of protein.
What ingredients are discarded after cooking?
The onion halves, bay leaves, and spent orange halves should be discarded after straining the liquid.
Is fresh lime juice required?
Yes, the recipe uses 2 tablespoons of fresh lime juice.
What kind of pan is used for broiling?
A large foil-lined jelly roll pan is recommended for even broiling.
How should the pork be broken down before the final broil?
Break the pieces into smaller chunks, cutting each original 2-inch cube into three pieces.
How much fat is in one serving?
There are 30g of fat per serving.
What is the key to the flavor in this recipe?
The key is folding the shredded pork back into the reduced, syrupy cooking liquid before the final broiling step.