Quick & Easy Pork Carnitas
70% authentic · Mexican-inspired
A simplified version of carnitas, perfect for a weeknight meal. This recipe uses a combination of simmering and broiling to achieve tender, flavorful pork with crispy bits, without the long cooking time or large amount of lard.
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Ingredients
- Pork shoulder (Boston butt)2 lbs
- Orange juice1 cup
- Chicken broth1 cup
- Garlic powder1 tsp
- Cumin1 tsp
- Oregano1/2 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Vegetable oil2 tbsp
Steps
- 1
Cut the pork shoulder into 2-inch cubes.
- 2
In a Dutch oven or large pot, combine the pork, orange juice, chicken broth, garlic powder, cumin, oregano, salt, and pepper.
- 3
Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, or until the pork is tender.
- 4
Remove the pork from the liquid and shred it.
- 5
Heat vegetable oil in a large skillet over medium-high heat.
- 6
Add the shredded pork to the skillet and cook until browned and crispy, about 10-15 minutes, stirring occasionally.
- 7
Alternatively, spread the shredded pork on a baking sheet, drizzle with a little oil, and broil for 5-7 minutes until crispy.
- 8
Serve hot.
