This easy baked pork carnitas recipe is perfect for a cozy dinner. With tender, juicy pork seasoned with spices, it’s a flavorful dish that everyone will love.
Making carnitas at home is a breeze! I often serve them in warm tortillas with toppings like avocado and salsa. It’s always a hit at my family gatherings! 🌮
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect for carnitas due to its rich flavor and fat content. If you can’t find pork shoulder, you can use pork loin, but keep in mind it may be a little less juicy.
Olive Oil: I use olive oil for its great flavor. You can swap it for avocado oil or even vegetable oil if that’s what you have on hand.
Spices: The cumin and oregano are key to getting that classic carnitas flavor. If you don’t have dried oregano, you could experiment with thyme or Italian seasoning.
Orange and Lime: Fresh citrus juice adds brightness. If you need a substitute, use bottled juice, but fresh is always best. A splash of apple cider vinegar can also work for a tangy kick!
How Do I Ensure My Pork is Tender and Shreddable?
Getting the pork perfectly tender is all about low and slow cooking. Here’s how to do it right:
- Cook at a low temperature (300°F) to break down the tough fibers in the pork. Covering the dish with foil traps steam and moisture, making it more tender.
- Check at 2.5 hours. The pork should easily shred with a fork. If not, pop it back in the oven for another 30 minutes.
- For crispy edges, increase the temperature after shredding. This step adds a delightful crunch!
Slow and careful cooking makes for the best carnitas. Enjoy adding your favorite toppings and sharing with friends and family!
Easy Baked Pork Carnitas
Ingredients You’ll Need:
- 3 to 4 pounds pork shoulder (also called pork butt), trimmed and cut into large chunks
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 onion, peeled and quartered
- 4 cloves garlic, peeled and smashed
- 1 orange, juiced (reserve the spent halves)
- 1 lime, juiced
- 1 cup chicken broth or water
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, along with 2.5 to 3 hours of cooking for the pork to become super tender, plus an extra 20-30 minutes for that delicious crispy finish in the oven. So, overall, plan for about 3 hours and 15 minutes, with very little hands-on time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 300°F (150°C). This low temperature is perfect for slowly cooking the pork to tender perfection.
2. Season the Pork:
In a large bowl, mix together the kosher salt, black pepper, oregano, and cumin. Toss the pork chunks with olive oil, then rub the spice mixture all over until they are well coated. Make sure every piece gets some love—they deserve it!
3. Prepare the Baking Dish:
Place the seasoned pork in a single layer in a large baking dish or roasting pan. Add the quartered onion and smashed garlic around the pork. Squeeze the juice from the orange and lime over everything, and then toss in the spent orange halves and the chicken broth (or water) around the meat.
4. Roast the Pork:
Cover the dish tightly with foil and let it bake in the preheated oven for about 2.5 to 3 hours. You want the pork to be very tender so it shreds easily with a fork.
5. Prepare for Crispy Edges:
Once the pork is tender, remove it from the oven and increase the temperature to 425°F (220°C). Use two forks to shred the pork right in the baking dish, mixing it with the tasty juices and garlic.
6. Crisp It Up:
Spread the shredded pork back out evenly without the cover and return it to the oven. Bake for an additional 20-30 minutes, stirring halfway through, until the edges are crispy and golden brown. This gives the carnitas a wonderful texture!
7. Serve and Enjoy:
When done, remove the carnitas from the oven and scoop them into a serving dish. Serve hot with warm corn or flour tortillas, topped with diced onion, cilantro, lime wedges, and your favorite salsa or guacamole. Enjoy every bite of your homemade easy baked pork carnitas!
Frequently Asked Questions (FAQ)
Can I Use Different Cuts of Pork?
Yes! While pork shoulder is ideal for its fat content and flavor, you can also use pork loin or pork belly. Just note that pork loin may not be as juicy and could require a slightly shorter cooking time.
How Do I Store Leftover Carnitas?
Store any leftovers in an airtight container in the fridge for up to 4 days. Make sure they cool completely before sealing them up. They also freeze well—just portion them into freezer-safe bags or containers for up to 3 months!
Can I Make These Carnitas in a Slow Cooker?
Absolutely! To make this recipe in a slow cooker, simply combine all the ingredients in the slow cooker and cook on low for 8 hours or high for about 4-5 hours until the meat is tender. Finish by broiling the shredded pork in the oven for extra crispiness if desired.
What Toppings Pair Well with Carnitas?
Carnitas are delicious with a variety of toppings! Try diced onions, chopped cilantro, fresh lime juice, jalapeños, avocado or guacamole, and your favorite salsa. Feel free to get creative with your favorite flavors!
