Pork Carnitas Recipe

Pork shoulder: A fatty cut of pork that becomes tender and flavorful when slow-cooked.

Salt: Enhances the natural flavors of the pork.

Black pepper: Adds a mild heat and depth to the seasoning.

Dried oregano: Provides a slightly bitter, aromatic flavor.

Ground cumin: Adds a warm, earthy taste to the dish.

Ground cinnamon: Brings a subtle sweetness and warmth.

Garlic: Adds a pungent, savory flavor.

Onion: Contributes sweetness and depth to the broth.

Orange juice: Infuses the pork with a bright, citrusy flavor.

Chicken broth: Adds moisture and enhances the overall flavor of the dish.

When seasoning the pork shoulder, make sure to massage the spices thoroughly into the meat. This ensures that the salt, pepper, oregano, cumin, and cinnamon penetrate deeply, enhancing the flavor. Additionally, when adding the orange juice and chicken broth to the dutch oven, make sure the liquid covers at least half of the pork chunks. This helps in keeping the meat moist and tender during the slow cooking process. For an extra layer of flavor, consider searing the pork chunks in the dutch oven over medium-high heat before adding the liquids and transferring to the oven. This step caramelizes the exterior, adding depth to the final dish.

• pork shoulder - Substitute with beef chuck: Beef chuck has a similar fat content and texture, making it a good alternative for slow-cooked dishes like carnitas.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma.

• dried oregano - Substitute with dried marjoram: Dried marjoram has a similar flavor to oregano and can be used in equal amounts.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the dish.

• ground cinnamon - Substitute with ground allspice: Ground allspice has a warm, spicy flavor that can mimic the taste of cinnamon in savory dishes.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent.

• onion - Substitute with shallots: Shallots have a milder, sweeter flavor compared to onions and can be used in a similar way.

• freshly squeezed orange juice - Substitute with pineapple juice: Pineapple juice offers a similar acidity and sweetness, making it a good alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar savory base without altering the overall flavor profile too much.

• Allow the pork carnitas to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy meat.
• Transfer the shredded pork into airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible to prevent freezer burn.
• Label the containers or bags with the date and contents. This makes it easier to identify and use within the recommended storage time.
• Store the pork carnitas in the refrigerator for up to 4 days. For longer storage, place them in the freezer, where they can last for up to 3 months.
• When ready to use, thaw frozen pork carnitas in the refrigerator overnight. This ensures even thawing and maintains the texture and flavor.
• Reheat the pork carnitas in a skillet over medium heat until warmed through. For crispy edges, spread the meat on a baking sheet and broil for a few minutes, just as you would when initially preparing the dish.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or vegetable oil.
  3. Once the oil is hot, add the leftover pork carnitas.
  4. Stir occasionally until the pork is heated through and has crispy edges, about 5-7 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the pork carnitas evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until the pork is heated through.
  5. For crispy edges, remove the foil for the last 5 minutes of baking.

• Microwave Method:

  1. Place the pork carnitas in a microwave-safe dish.
  2. Add a splash of chicken broth or orange juice to keep it moist.
  3. Cover with a microwave-safe lid or plastic wrap.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. Check if the pork is heated through; if not, continue in 30-second increments.

• Slow Cooker Method:

  1. Place the pork carnitas in the slow cooker.
  2. Add a small amount of chicken broth or orange juice.
  3. Cover and cook on low for 1-2 hours, or until the pork is heated through.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Spread the pork carnitas in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through, until the pork is heated through and crispy.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for slow-cooking the pork to tender perfection.

• Oven: Preheats to 300°F (150°C) and provides consistent heat for cooking the pork.

• Measuring spoons: Used to measure out the salt, pepper, oregano, cumin, and cinnamon accurately.

• Cutting board: Provides a stable surface for cutting the pork shoulder into chunks and quartering the onion.

• Chef's knife: Essential for cutting the pork shoulder and mincing the garlic.

• Citrus juicer: Extracts fresh orange juice for the recipe.

• Garlic press: Minces the garlic cloves efficiently.

• Mixing bowl: Used to season the pork chunks with the spices before cooking.

• Tongs: Handy for placing the seasoned pork chunks into the Dutch oven.

• Forks: Used to shred the cooked pork once it's tender.

• Baking sheet: Optional tool for spreading the shredded pork to broil for crispy edges.

• Broiler: Optional, used to crisp up the shredded pork for a few minutes.

Pre-cut the pork: Buy pre-cut pork shoulder to save time on chopping.

Use a slow cooker: Instead of the oven, use a slow cooker to set and forget.

Pre-mix spices: Combine salt, pepper, oregano, cumin, and cinnamon in advance.

Minced garlic: Use pre-minced garlic from a jar.

Pre-squeezed juice: Opt for store-bought orange juice.

Broth substitute: Use chicken broth from a carton.

Shred with a mixer: Use a hand mixer to quickly shred the pork.