Equipment
Ingredients
Pork
- 2000 g boneless pork shoulder, cut into 5cm chunks
- 30 ml vegetable oil, liquid
Spice Blend
- 20 g kosher salt
- 10 g ground cumin
- 5 g dried oregano
- 10 g chili powder
- 5 g black pepper, freshly ground
Braising Liquid & Aromatics
- 355 ml mexican lager beer
- 120 ml fresh orange juice
- 1 white onion, roughly chopped
- 6 garlic cloves, crushed
- 2 bay leaves
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 820 kcal
- Protein
- 69 g
- Carbohydrates
- 17 g
- Fat
- 73 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 1654 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 28 mg
- Potassium
- 1764 mg
- Calcium
- 56 mg
- Iron
- 5.7 mg
- Magnesium
- 23 mg
- Phosphorus
- 1035 mg
- Zinc
- 14.7 mg
- Vitamin A
- 23 mcg
- Vitamin C
- 11 mg
- Vitamin E
- 0.7 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.11 mg
- Niacin
- 1.7 mg
- Folate
- 14 mcg
- Water
- 63 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 150°C (300°F). Combine the salt, cumin, oregano, chili powder, and black pepper in a small bowl. Pat the pork chunks dry and massage the spice blend thoroughly into the meat.
Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the pork chunks in batches to avoid overcrowding, turning them until browned on all sides. Remove browned pork and set aside.
Add the chopped onion and crushed garlic to the pot. Sauté for 2-3 minutes until fragrant and slightly softened, scraping up the browned bits (fond) from the bottom of the pot.
Pour in the beer and orange juice. Return the pork and any accumulated juices to the pot. Add the bay leaves. Bring the liquid to a gentle simmer.
Cover the Dutch oven with a heavy lid and transfer to the preheated oven. Braise for 3 to 3.5 hours, or until the pork is extremely tender and shreds easily with a fork. Internal temperature should exceed 90°C (195°F).
Remove the pot from the oven. Discard the bay leaves. Transfer the pork to a large baking sheet using a slotted spoon. Shred the meat into bite-sized pieces using two forks. Ladle about 100ml of the braising liquid over the shredded meat.
Place the baking sheet under a broiler (grill) set to high for 5-8 minutes. Watch closely to prevent burning; you want the edges to become crisp and caramelized while the interior stays moist.
Chef's Notes
- Do not trim all the fat off the pork shoulder before cooking; the fat renders out and keeps the meat moist during the long braise.
- For the beer, choose a Mexican lager or pilsner for a lighter taste, or a Negra Modelo for a deeper, maltier flavor. Avoid IPAs as they become bitter when reduced.
- The remaining braising liquid is liquid gold. Strain it and keep it to pour over leftovers or use as a base for a soup.
- Authentic Carnitas are often cooked in lard (confit style), but this braise-then-broil method replicates that texture with less mess for home cooks.
Storage
Refrigerator: 4 days — Store in an airtight container with some of the braising liquid to keep moist.
Freezer: 3 months — Freeze flat in vacuum-sealed bags for best results.
Reheating: Pan-fry with a splash of water or reserved fat until crispy and hot.
Troubleshooting
Meat is tough and not shredding
Cause: The connective tissue hasn't had enough time to break down
Fix: Return to the oven covered, add a splash more liquid if dry, and cook for another 30-45 minutes
Prevention: Ensure the oven temperature is low and consistent; do not rush the cooking time
Cultural Context
Carnitas, meaning 'little meats', originate from the state of Michoacán, Mexico. Traditionally cooked in copper cauldrons with lard, this dish is a staple of Mexican street food, celebrated for the interplay between the juicy interior and the crispy, caramelized exterior.
