What To Know
- Remove the pork from the marinade and place it on a roasting rack set over a baking sheet.
- Carnitas will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Reheat carnitas in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.
Indulge in the tantalizing flavors of authentic Mexican carnitas, crafted from scratch with this comprehensive guide. Let the succulent, tender pork melt in your mouth as you embark on this culinary adventure.
Gather Your Ingredients
- 5 pounds boneless pork shoulder (butt)
- 1 cup orange juice
- 1 cup lime juice
- 1/2 cup pineapple juice
- 1 tablespoon salt
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1 bay leaf
Prepare the Marinade
In a large bowl, combine orange juice, lime juice, pineapple juice, salt, cumin, coriander, oregano, cloves, cinnamon, and bay leaf. Whisk until well blended.
Marinate the Pork
Place the pork shoulder in the marinade, ensuring it is fully submerged. Cover the bowl and refrigerate for at least 8 hours or up to overnight.
Roast the Pork
Preheat oven to 350°F (175°C). Remove the pork from the marinade and place it on a roasting rack set over a baking sheet. Roast for 3-4 hours, or until the internal temperature reaches 165°F (74°C).
Shred the Pork
Once the pork is cooked, remove it from the oven and let it rest for 15 minutes. Using two forks, shred the pork into bite-sized pieces.
Simmer in the Marinade
In a large skillet over medium heat, bring the remaining marinade to a simmer. Add the shredded pork and simmer for 15-20 minutes, or until the pork is tender and the marinade has reduced.
Finish with a Crisp
Spread the shredded pork on a baking sheet and broil for 5-10 minutes, or until the edges are crispy.
Serve and Enjoy
Serve the pork carnitas with your favorite toppings, such as tortillas, salsa, guacamole, and sour cream.
Tips for Perfect Carnitas
- Use a boneless pork shoulder with a good amount of fat for maximum flavor.
- Marinate the pork for at least 8 hours to allow the flavors to penetrate.
- Roast the pork low and slow to prevent it from drying out.
- Shred the pork when it is still warm to make it easier.
- Simmer the shredded pork in the marinade to enhance the taste.
- Finish with a quick broil to add a crispy texture.
The Secrets of Authentic Carnitas
- The traditional method involves cooking the pork in a copper pot called a “cazuela.”
- In Mexico, carnitas are often cooked in large quantities and served as a communal dish.
- The key to great carnitas lies in the balance of spices and the slow cooking process.
Variations on the Classic
- Spicy Carnitas: Add a few chopped jalapeños or serrano peppers to the marinade.
- Sweet Carnitas: Add a tablespoon of honey or agave to the marinade.
- Guajillo Carnitas: Use guajillo chiles instead of the spices listed above for a smoky flavor.
Basics You Wanted To Know
Q: Can I make carnitas in a slow cooker?
A: Yes, you can cook carnitas in a slow cooker on low for 6-8 hours.
Q: How long can I store carnitas?
A: Carnitas will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Q: What is the best way to reheat carnitas?
A: Reheat carnitas in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.
