By The foodoodle kitchen · Published September 20, 2026
Pork Carnitas
Pork shoulder cooked slowly until it shreds, then crisped; a weekend recipe with leftovers for days.
Serves 4 · Prep 20 min · Cook 4 h · 4 h 20 min total · Medium
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Ingredients
- 2 lb pork shoulder, cut into large chunks
- 1 onion, quartered
- 4 cloves garlic cloves, smashed
- 1 orange, cut in half
- 1 lime, cut in half
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 0.5 tsp pepper
- 2 cups water
- 2 tbsp oil, for crisping
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Method
- In a large pot, combine pork shoulder, onion, garlic, orange, lime, cumin, oregano, salt, pepper, and water. 10 min
- Bring to a simmer over medium heat. 10 min
- Cover and reduce heat to low; cook for 3 hours, or until pork is very tender. 3 h
- Remove pork from pot and let cool slightly; shred the pork with two forks. 10 min
- Heat oil in a large skillet over medium-high heat. 5 min
- Add shredded pork to the skillet and cook until edges are crispy, about 5-7 minutes. 7 min
- Serve hot in tacos or with your favorite sides. 5 min
