Equipment
Ingredients
Pork
- 1500 g pork shoulder, boneless, cut into 5cm cubes
Sangrita Marinade
- 240 ml orange juice, freshly squeezed
- 60 ml lime juice, freshly squeezed
- 120 ml tomato juice
- 30 ml mexican hot sauce
- 10 g ancho chili powder
- 20 g kosher salt
- 5 g black pepper
Aromatics
- 1 white onion, quartered
- 4 garlic, crushed
Garnish
- 15 g fresh cilantro, roughly chopped
- 2 lime, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 321 kcal
- Protein
- 22 g
- Carbohydrates
- 6 g
- Fat
- 23 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 845 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 89 mg
- Potassium
- 512 mg
- Calcium
- 38 mg
- Iron
- 1.7 mg
- Magnesium
- 31 mg
- Phosphorus
- 246 mg
- Zinc
- 3.5 mg
- Vitamin A
- 24 mcg
- Vitamin C
- 26 mg
- Vitamin D
- 2.1 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 1.01 mg
- Riboflavin
- 0.38 mg
- Niacin
- 5.1 mg
- Folate
- 19 mcg
- Water
- 136 g
Sources: USDA FoodData Central
Method
Combine orange juice, lime juice, tomato juice, hot sauce, ancho chili powder, kosher salt, and black pepper in a large mixing bowl. Whisk until the salt and spices are fully dissolved.
Add the pork shoulder cubes to the bowl, tossing to coat completely. Cover and refrigerate for at least 12 hours. Always wash hands and surfaces thoroughly after handling raw pork to prevent cross-contamination.
Preheat your oven to 150C/300F.
Transfer the pork, the entire sangrita marinade, quartered onions, and crushed garlic into a Dutch oven. Cover tightly with the lid. Braise in the oven for 3 hours, or until the pork reaches an internal temperature of 90C/195F and easily falls apart.
Carefully remove the pork chunks from the braising liquid using tongs. Place them on a cutting board and roughly shred them using two forks, leaving some larger bite-sized pieces intact.
Heat a cast iron skillet over medium-high heat. Skim a spoonful of fat from the top of the reserved braising liquid and add it to the skillet. Spread the shredded pork in an even layer and sear undisturbed for 4 minutes to develop a dark, crispy crust on the bottom. Toss briefly and remove from heat.
Transfer the crisped pork to a serving platter. Garnish generously with freshly chopped cilantro and serve immediately alongside lime wedges.
Chef's Notes
- Do not discard the braising liquid. Once the pork is removed, skim the vibrant, orange-hued fat from the surface to crisp the meat. You can reduce the remaining juices by half on the stove to create an intensely flavorful finishing glaze.
- Avoid shredding the pork too finely. Keeping a mix of sizes ensures a beautiful textural contrast between the crispy fried edges and the succulent, melt-in-your-mouth centers.
- The acid in the citrus juice acts as a natural tenderizer during the overnight marination phase, which is crucial for achieving the perfect texture. Do not skip the passive marinating time.
Storage
Refrigerator: 4 days — Store cooked pork in its braising fat to maintain moisture.
Freezer: 3 months — Freeze in an airtight container with a layer of the cooking fat on top.
Reheating: Pan-fry over medium-high heat until the fat renders and edges become crispy again.
Troubleshooting
Pork is tough and resists shredding
Cause: The connective tissues (collagen) have not fully broken down due to insufficient cooking time or too low of an oven temperature.
Fix: Return the pork to the braising liquid, cover tightly, and bake for another 30 to 45 minutes until fork-tender.
Prevention: Ensure oven holds a steady 150C/300F and check the internal temperature of the pork reaches 90C/195F before removing from the liquid.
Pork steams instead of crisping in the skillet
Cause: The skillet was not hot enough or the pan was overcrowded.
Fix: Drain excess liquid from the pan, increase heat slightly, and spread the meat out.
Prevention: Allow the cast iron skillet to heat fully before adding meat, and work in batches if necessary.
Cultural Context
Sangrita is a traditional Mexican beverage meant to be sipped alongside high-quality tequila to cleanse the palate and highlight the spirit's peppery notes. By translating its vibrant, acidic, and subtly spiced profile into a braising medium, this recipe creates a rich carnitas-style dish with deep, warming flavors uniquely suited for autumn gatherings.
