Carnitas Mexican Style

Ingredients

• •1.5 kg Pork shoulder
• •2 whole Oranges
• •1 teaspoon Salt
• •2 whole Lime
• •0.5 teaspoon Black pepper
• •2 tablespoons Olive oil
• •1 tablespoon Cumin
• •1 teaspoon Oregano
• •4 cloves Garlic
• •1 medium Onion
• •2 pcs Chipotle
• •2 pcs Bay leaves
• •12 pcs Corn tortillas

Instructions

1. 1

   Cut pork shoulder (4 lbs/2kg) into 3-inch chunks, removing excess fat but keeping some for flavor. Season generously with salt, cumin, oregano, and black pepper. Let rest 30 minutes at room temperature.

   💡 The fat layer is essential - it renders slowly and bastes the meat from within. Do not trim it all away.

2. 2

   Place pork in a large Dutch oven or heavy pot. Add orange juice, lime juice, onion quarters, garlic cloves, cinnamon stick, and chipotles in adobo. The liquid should cover about 3/4 of the meat.

   💡 The braising liquid is the flavor foundation. Acid from citrus tenderizes while spices build complexity.

3. 3

   Cover and braise in a 325°F (165°C) oven for 3-3.5 hours until pork is fork-tender and pulls apart easily. Flip meat halfway through. The internal temp should reach 200°F (93°C).

   💡 Low and slow breaks down collagen into gelatin. This is the transformation - fight the urge to rush.

4. 4

   Remove pork from liquid and shred with two forks, discarding excess fat and bones. The meat should shred easily with minimal effort.

   💡 Fork-tender means just that - no pulling required. If you must yank, it needs more time.

5. 5

   Optional crisping: Spread shredded pork on a baking sheet. Broil on high for 3-5 minutes until edges are crispy and caramelized. Or crisp in a hot skillet with a little reserved braising liquid.

   💡 The contrast between tender interior and crispy edges is the signature of great carnitas. Do not skip this.

6. 6

   Serve in warm corn tortillas with fresh cilantro, diced onion, lime wedges, and salsa verde. Carnitas also freeze beautifully for up to 3 months.

   💡 Fresh tortillas make or break the dish. Warm them directly over a gas flame for authentic char.