• Prep Time:
  • Cooking Time:
  • Serves: 4

Pork Carnitas Recipe

Category: Pork, Mexican, United States, North American

 Ingredients List

  • 3 pounds boneless pork shoulder, cut into 2-inch cubes
  • 1/2 cup orange juice
  • juice from 3 limes (approx. 1/4 cup)
  • 3 cloves garlic, peeled and crushed
  • 1 teaspoon ground cumin


Rinse and dry the pork shoulder. Salt and pepper liberally.

Add it, along with the orange juice, lime juice, garlic, cumin and salt to a large Dutch oven or heavy pot. Add enough water to cover the meat. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 2 hours.

After the 2 hours, increase heat to medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it fry in the fat long enough to crust on one side. Turn gently and allow to lightly brown on the other side, as well.

Serve on corn tortillas with mexican rice, refried beans, pan-seared green onions and guacamole.


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