Cooking Lucid
Carnitas
Tender, juicy pork shoulder slow-cooked with orange, garlic, and Mexican spices until it shreds effortlessly, then crisped under the broiler. The ultimate taco filling — rich, citrusy, and deeply savory.
Prep 15 min
Cook 4h
Total 4h 15m
Serves 8
Ingredients
Step 1 — Season the pork
- 4 lbs pork shoulder (cut into 3-inch chunks)
- 1 medium onion (quartered)
- 6 garlic cloves (smashed)
- Juice of 2 oranges
- Juice of 1 lime
- 2 tsp kosher salt
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 bay leaf
Step 2 — Crisp and serve
- Corn tortillas (warmed)
- Diced white onion
- Fresh cilantro
- Salsa verde
- Lime wedges
- Pickled red onions (optional)
Instructions
- 1
Slow cook the pork
Place pork in a slow cooker with onion, garlic, orange juice, lime juice, salt, cumin, oregano, pepper, and bay leaf. Add ¼ cup water. Cover and cook on LOW 6–8 hours (or HIGH 4 hours) until pork shreds easily with a fork.
- 2
Shred and crisp
Transfer pork to a baking sheet, reserving cooking liquid. Shred with two forks, moistening with a few tablespoons of liquid. Broil 5–8 minutes, stirring once, until edges are golden and crispy.
- 3
Serve
Pile carnitas into warm corn tortillas. Top with diced onion, cilantro, salsa verde, and lime wedges.
Nutrition per serving: 420 cal · 38g protein · 4g carbs · 28g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
