How To Make Pork Carnitas: A Step-by-step Guide For A Mouthwatering Meal

Carnitas, succulent and tender pulled pork, is a beloved Mexican dish that can tantalize your taste buds. Whether you’re a seasoned home cook or a novice in the kitchen, this comprehensive guide will lead you through the art of making mouthwatering pork carnitas.

Ingredients:

• 5 pounds pork shoulder (bone-in, skin-on)
• 2 oranges (juiced)
• 2 limes (juiced)
• 1 onion (sliced)
• 3 cloves garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chicken broth

Instructions:

1. Prepare the Pork

• Remove the pork shoulder from the refrigerator and let it come to room temperature for about an hour.
• Trim off any excess fat and score the skin with a sharp knife.

2. Marinate the Pork

• In a large bowl, combine the orange juice, lime juice, onions, garlic, cumin, oregano, salt, and pepper.
• Place the pork shoulder in the marinade and cover it completely.
• Refrigerate for at least 4 hours or overnight.

3. Braise the Pork

• Preheat your oven to 300°F (150°C).
• Remove the pork from the marinade and place it in a large Dutch oven or roasting pan.
• Pour the marinade over the pork and add the chicken broth.
• Cover the pan with a lid and braise the pork for 4-5 hours, or until it falls apart easily.

4. Remove the Pork

• Once the pork is done braising, remove it from the oven and let it cool slightly.
• Use two forks to shred the pork into bite-sized pieces.

5. Crisp the Carnitas (Optional)

• Heat a large skillet over medium-high heat.
• Add the shredded pork and cook, stirring occasionally, until it becomes crispy on the edges.

6. Serve the Carnitas

• Serve the carnitas warm with your favorite toppings, such as cilantro, onions, lime wedges, and tortillas.

Tips:

• For a richer flavor, use a combination of orange and pineapple juice in the marinade.
• If you don’t have a Dutch oven, you can use a slow cooker to braise the pork.
• To make ahead, braise the pork and shred it. Store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. When ready to serve, crisp it up in a skillet.

Substitutions:

• If you don’t have pork shoulder, you can use pork butt or pork loin.
• If you don’t have chicken broth, you can use beef broth or vegetable broth.
• If you don’t have fresh oranges or limes, you can use bottled juice.

Variations:

• Add a few chipotle peppers to the marinade for a spicy kick.
• Stir in some chopped pineapple or mango to the carnitas for a tropical twist.
• Top the carnitas with a creamy avocado sauce or a tangy salsa verde.

The Perfect Pairing:

Pork carnitas pair perfectly with:

• Warm tortillas
• Refried beans
• Mexican rice
• Guacamole
• Pico de gallo

Wrapping Up: The Joy of Carnitas

Making pork carnitas is an art form that will impress your family and friends. Follow these steps carefully and enjoy the satisfaction of creating a dish that will leave a lasting impression. Remember, the key is to marinate the pork well and braise it slowly until it’s fall-off-the-bone tender. So, gather your ingredients, put on your apron, and let’s get cooking!

Answers to Your Questions

Q: How long should I marinate the pork?
A: Marinate the pork for at least 4 hours, but overnight is ideal.

Q: Can I use boneless pork shoulder?
A: Yes, you can use boneless pork shoulder, but it will cook faster than bone-in pork shoulder.

Q: What is the best way to shred the pork?
A: Use two forks to shred the pork into bite-sized pieces.

Q: Can I freeze pork carnitas?
A: Yes, you can freeze pork carnitas for up to 3 months.

Q: How do I reheat pork carnitas?
A: Reheat pork carnitas in a skillet over medium heat until warmed through.