Crispy Pork Carnitas

Plate of finished carnitas with a sprig of thyme as a garnish.

5 from 2 votes

Pork shoulder braised with orange, thyme, and chipotle in a Dutch oven, then seared until the edges are crisp. About 3 grams of carbs per serving

Prep Time30

Cook Time2 30

Course: Main Course

Cuisine: Mexican

Meat & Poultry: pork

Servings:

Calories: 365kcal

Author: Dorothy Stainbrook

Equipment

Dutch oven
sharp knife
citrus zester

Ingredients

1 orange
2 tablespoon lard
3 pounds boneless pork shoulder roast cut into 1-2 inch pieces
½ cup chopped onion
3 cloves garlic minced
2 cups water
4 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon chipotle spice
1 tablespoons lard or oil

Instructions

Zest an orange and then squeeze the juice from the orange. Add them together in a bowl and set aside.
1 orange
In a large Dutch oven (or heavy-bottomed pot), heat 2 tablespoons lard over medium-high. Add some of the cut up meat in a single layer to cover the bottom of the pot, being careful not to crowd. Cook first layer of meat until browned, turning with tongs to brown all sides. When that layer of meat is browned, remove to a plate and add the next layer of meat and cook it until browned and then remove to the plate. Repeat until all meat is browned.
2 tablespoon lard, 3 pounds boneless pork shoulder roast
When meat is browned and removed to a plate, add the onion and garlic to the Dutch oven pot. Cook until onions are translucent and softened, about 5 minutes or so, stirring occasionally.
Return meat to pot.
1/2 cup chopped onion, 3 cloves garlic
Add the reserved orange zest and juice and the next 6 ingredients to the Dutch oven (through the chile pepper). Bring to a boil and then reduce the heat and cover. Simmer for 2 hours.
2 cups water, 4 sprigs fresh thyme, 2 bay leaves, 1 teaspoon salt, 1 teaspoon dried oregano, 1 teaspoon chipotle spice
After 2 hours, bring the pot back up to a gentle boil and cook, uncovered 15 to 20 minutes more or until most of the liquid is evaporated, stirring occasionally. Remove the thyme sprigs and bay leaves and either go to the next step or store the meat until ready.
The meat can be stored at this point in the refrigerator for up to 3 days.
When ready to make the carnitas, heat 1 Tbsp lard over medium heat in a large skillet. Using a slotted spoon, remove the meat from the sauce and spread it in a single layer in the skillet. Cook 5 minutes or until meat starts to crisp, turning occasionally (may need to do this in batches).
1 tablespoons lard
Serve with lime wedges, jalapeno pepper, guacamole (or fresh, sliced avocados), caramelized onions, and refried beans.

Notes

NOTE:

if you don't want to cook with lard, use refined olive oil
chipotle spice can be quite hot; use your preferred chile spice

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Nutrition