Mexican Pork Carnitas with Crispy Edges
shared by Nibblore Español
These pork carnitas are tender and juicy inside, with golden, crispy edges from slow roasting followed by a quick blast of high heat. Orange, garlic, and warm spices add depth without overpowering the pork. Serve them in tacos or tortas, or as a family-style meal with chopped onion, cilantro, and lime. • Do not shred the pork too finely; irregular pieces retain more moisture and develop crispier edges. • For even browning, use a large tray and avoid crowding the pork during the final roast. • Save any remaining cooking liquid; adding a spoonful to each serving restores juiciness without softening all the crispy edges. • You can use pork leg with some fat, although the carnitas will be slightly less juicy. • If Mexican oregano is unavailable, use the same amount of regular dried oregano. • Replace the ground ancho chilli with sweet paprika plus a pinch of ground hot chilli. • Instead of lard, use 2 tablespoons of avocado oil or a neutral vegetable oil. Refrigerate the carnitas and cooking liquid separately in airtight containers for up to 4 days, or freeze for up to 3 months. Defrost in the refrigerator, then reheat the pork in a frying pan over medium heat with a little reserved cooking liquid. Let the liquid evaporate, then cook for another 2–3 minutes to restore the crispy edges.
- Total time
- 230 min
- Servings
- 8
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 2 kgboneless pork shoulder, cut into 7 cm chunks
- 2 ½ tspfine salt
- 1 tbspdried Mexican oregano, rubbed between your fingers
- 2 tspground cumin
- 1 tspground black pepper
- 1 tspground ancho chilli
- 6 clovegarlic, peeled and lightly crushed
- 1medium white onion, cut into thick wedges
- 1large orange, scrubbed and quartered
- 2bay leaves
- 240 mlwater
- 2 tbsplard
- 2limes, cut into wedges for serving
- ½ cupwhite onion, finely chopped for serving
- ½ cupfresh cilantro, chopped for serving
Instructions
- 1Preheat the oven to 160°C. Pat the pork chunks dry with paper towels, then arrange them in a single layer in an approximately 33 × 23 cm metal roasting tin or ovenproof casserole dish.
- 2Combine the salt, oregano, cumin, black pepper, and ground ancho chilli. Sprinkle the mixture over the pork and rub it into all sides of the chunks.
- 3Tuck the garlic, onion wedges, and bay leaves around the pork. Squeeze the orange quarters over the dish, then add the squeezed peels. Pour the water down the side of the dish and dot the lard over the pork in small pieces.
- 4Cover the dish tightly with a lid or two layers of foil. Roast for 2 hours 30 minutes, turning the chunks once after 90 minutes. The pork is ready to shred when a fork slides in without resistance and the internal temperature reaches at least 93°C; if it is still firm, keep it covered and cook for another 20–30 minutes.
- 5Transfer the pork to a tray and leave it to rest for 10 minutes. Discard the orange peels and bay leaves. Strain the cooking liquid into a container, gently pressing the solids, then let it stand for 5 minutes; skim off and reserve 3 tablespoons of the fat from the surface.
- 6Increase the oven temperature to 230°C and position a rack in the upper third. Pull the pork into irregular 2–4 cm pieces, discarding any large pockets of excess fat, then spread it over a rimmed 33 × 45 cm metal baking tray. Drizzle with the reserved 3 tablespoons of fat and 120 ml of the strained cooking liquid.
- 7Roast the pork for 8 minutes, stir it, and spread it out again. Roast for another 5–8 minutes, until some edges are deeply browned and crisp while the centres remain juicy. Watch closely during the final few minutes to prevent burning.
- 8Taste and adjust the salt if needed. Serve immediately with the lime wedges, chopped onion, and cilantro.