Delicious Carnitas Recipe

Serve up these Carnitas for dinner and you’ll have some very happy faces at the table.

You can use Carnitas to make all sorts of meals, but a simple taco topped with a sharp Salsa Verde is my default option.  I’ll list details for that in the recipe box below, but feel free to get creative with these juicy, succulent Carnitas as they are wildly versatile!

How To Make Carnitas

But please don’t skip the brine the first time you make these!  Giving the pork shoulder a quick brine is a gamechanger that gives the Carnitas a moist, savory flavor that will keep you coming back for more.  What Meat is Carnitas?

Truth be told, if you go back in time you’ll find Carnitas being cooked in gobs of lard.  Yes, this helps keep the pork chunks moist during the long cooking process, but the amount of lard you need is quite cumbersome and I don’t think it’s a sustainable method for most peeps, including me.

Luckily you can skip the lard and get equally good flavor if you give the pork a quick brine.  Brining the pork in a simple saltwater mixture will help it retain moisture during the low-and-slow cooking.

So what happens if you don’t brine the pork?  The chunks that don’t have a lot of fat in them will dry out during the cook and taste a little bland.  When you combine it with the other fixings it’s still going to be a satisfying meal, but the brine really takes it to another level so I highly recommend trying it.

Open any cookbook and you’ll typically see brining times for pork in the 12-24 hour range.  So…you want me to plan for tomorrow’s dinner…today?   Dream on!

I’m the same way.  Tonight’s food is enough of a challenge, so don’t make me plan for tomorrow!

But if you cut the pork shoulder into 2″ chunks before submerging it in the brine then you can get away with an hour long swim in the saltwater mixture.   Yes, an hour!

And it makes a world of difference.  Not only is some of the saltwater absorbed during the brine for some added flava, but the salt also helps the pork retain moisture during the cooking process.  More info on brining.

As a side note, brining times in general will vary based on the density of the meat, with chicken and seafood needing far less time than denser meats.   I will sometimes brine a chicken breast for just 20 minutes and still get a massive upgrade in flavor (as in this Pipian Verde recipe).  So in the future when you see brining times listed in a recipe just know that it’s all negotiable!

Okay, enough brine talk, let’s get cooking.

Start with 2-2.5 lbs. pork shoulder and cut it into 2″ pieces.

Add 2 quarts of cold water to a bowl that’s large enough to house the pork.  Add 1/2 cup of Kosher or sea salt and stir to dissolve.  Kosher or sea salt are typically recommended for brining as they don’t have any additives.

Add the pork pieces and if they aren’t fully submerged you can add a bit more water.

Cover and let it brine in the fridge for an hour.

Once brined remove the pork chunks and pat them dry.  Add them to a mixing bowl along with:

2 teaspoons Mexican oregano
1 teaspoon cumin
1/2 teaspoon chipotle powder (optional)
freshly cracked black pepper
1 teaspoon salt
2-3 tablespoons olive oil

Combine well so that the pork is coated with the oil.

Add the pork to a casserole dish along with:

1 orange
1/2 onion
1 jalapeno
4 garlic cloves

I usually squeeze the orange over the pork and then nestle the chunks amongst the meat.

Pork shoulder responds well to low-and-slow cooking so we’ll give this 3 hours in a 300F oven.  Be sure to cover tightly with foil so that it retains moisture.

Here’s how this batch looked after three hours.

Yum!

When you can stick a fork in a chunk with minimal effort then you know it’s done.  If it’s still firm then give it another half hour or until it’s fork tender.

Give the pork a taste test.  It should be well seasoned, moist, succulent.  Brine for the win!

Equally important though is the resting liquid.  Give it a taste.

It has one of the most satisfying flavors on this entire site!  Hints of sweet citrus, heat from the jalapeno, savory rich pork flavor, and some real depth from the Mexican oregano and cumin.

I think it’s an incredibly savory flavor and could drink it up with a straw, but of course, I might be biased 🙂

This resting liquid is your secret weapon.  When you combine it with the already flavorful chunks of pork then you’ve got some real deal Carnitas on your hands.

I think the pork is already good enough to be eaten as is, but Carnitas will traditionally by crisped up so let’s do that for this batch.

Turn the broiler on and remove the resting liquid from the pan.  When you set the resting liquid aside you’ll probably notice that the fat is rising to the top.  Drizzling some of this fat onto the pork chunks will help it crisp up quicker — and taste better!

We’re going to put the pork under the broiler for 5 minutes or so.  You can shred the chunks using two forks or leave them as is, your call.

Take a look after 5 minutes.  If you want it crispier then give it another five minutes.

I prefer semi-crispy chunks so this batch was in for about 6-7 minutes.

So if all has gone according to plan you’ve got well-seasoned, savory, crispy Carnitas on your hands.  Taste good?

And don’t shy away from using more of the resting liquid after you’ve crisped up the pork chunks.  You can always drizzle more on top before serving, with the option of discarding some of the fat that rises to the top, or even better, using it!

By the way, that resting liquid is your secret weapon if the brine time is impossible for you (what?!).   As mentioned, some of the less fatty pork chunks will come out dry if  you skip the brine, but if you shred and then toss them with the resting liquid you can rescue them.  We use that method in the hands off Slow Cooker version so it’s something to keep in mind for emergencies.

If, like me, you find yourself eating the Carnitas directly from the roasting pan then that’s a viable serving option!

But a more traditional route is a Carnitas tacos topped with a freshly made Salsa Verde.  This is a wicked combo to try so I’ll put directions for it in the recipe box below.  All you need to do is plop some tomatillos in the oven for the last 20 minutes of the pork roasting period and blend them with:

1/2 onion
1 garlic clove
2 serranos
8-10 sprigs cilantro

Yes, two serranos!

Normally a half serrano is a good starting point for Salsa Verde, but I made this version super sharp so it can compete with the big flavor or the Carnitas.   Dial back on the serrano if you want a milder version.

And one last thing…

Try crisping up the tortillas to see how your palate reacts.  I love it when the tortillas are warm and semi-crispy as it seems to make everything taste better.  Just give them  a minute or so in a dry skillet over mediumish heat.

Top each crispy tortilla with Carnitas, Salsa Verde, finely chopped raw onion, and freshly chopped cilantro.  Not pictured is some cheese that is definitely worth considering.

Moist, succulent, crispy Carnitas in the house?!

Okay, let me know if you have any questions about the brining process for these Carnitas.  It’s a great technique to add to your repertoire and will offer up some instant upgrades for your next meal.

Buen Provecho.