This post may contain affiliate links. Please read our disclosure policy.

Yeah, so the snow storm turned out to be nothing. We got maybe 3 inches. It was all slushy snow. The second it hit the ground it turned into water. It was basically raining snow, if that makes any sense. If you could look outside my office window right now, it’ll seem as if yesterday never happened. There’s not a speck of snow on the ground nor is the ground even wet. Oh, D.C. weathermen. This depiction right here is pretty spot on with how the DC metro area deals with snow, haha

Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.

I haven’t acknowledged the fact that it’s already MARCH. Like, one month from April and one and a half months until our WEDDING. It came out of nowhere. I remember still trying to nail our wedding date last year and now I’m getting ready to become a Mrs.. Invitations were sent Tuesday – which, sending them made me realize I don’t really trust anyone other than myself. Well, no, that’s not entirely true. I don’t trust anyone at USPS. I gave them my entire box of invitations and I felt like I was giving my life away. I can only hope they make it to the recipients. I mean, they did lose my passport earlier this year. They aren’t really high on my trust scale right now. They need to redeem themselves. Anyway, so my bridal shower is actually this Sunday and I’m really excited. My future MIL and SIL are both flying up from Louisiana and Georgia to attend. My mom will be coming with us too, along with friends, and bridesmaids. It’ll be so fun to be in the same room again with the women I love.

Another thing I love almost entirely too much is meat. I’m sorry if there are vegetarians out there reading this but I just can’t help it. I have to profess my love to meat. Making these pork carnitas was so redeeming and worth it. My entire house smelled crazy good – it actually smelled to me like a Cuban restaurant or something. You HAVE to do all the steps for this pork or they just won’t be as flavorful. I love the crispy char on the outside. It really caramelizes the sugars of the sauce. It’s also so versatile once you finish making this. We made faux burrito bowls with the pork one night – just replace the chicken in this burrito bowl recipe with the pork you just made. Oh man, homemade Chipotle all up in my house…and all up in your house too if you make this pork!

Ohhh, if I could, I would’ve made some kinda pork carnitas sub with this. You get my point, though. There is so much you can do with this pork after you cook it all. You can add it to so many things and you can spice up a lot of dishes. Pork fried rice, anyone? Or tacos?

Go on, make this, go crazy over the smell of your house, and go even crazier tasting this unbelievable pork! Oh, and I must mention that this is REALLY moist and juicy pork that melts in your mouth so you won’t hate pork because of the dryness :)

4.50 from 2 votes

Pork Carnitas

This Pork Carnitas recipe is so amazing and incredibly versatile! Faux burrito bowls, anyone?
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 8

Ingredients 

  • 4 pounds (1814 g) boneless pork shoulder, cut into 2-inch cubes
  • 1 ½ teaspoon salt
  • ¾ teaspoon black pepper
  • 1 teaspoon cumin
  • 1 onion, peeled and halved
  • 2 leaves bay
  • 1 teaspoon dried oregano
  • 2 tablespoon fresh lime juice
  • 2 cups (473 ml) water
  • 1 medium orange, juiced and keep the spent halves
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Adjust oven rack to middle lower position and preheat oven to 300 °F (149 °C)
  • Combine all the ingredients in a large Dutch oven and bring mixture to a simmer over medium-high heat, uncovered.
  • Once the mixture has come to a simmer, cover and place in oven and cook for 2 hours, or until the pork falls apart when prodded with a fork.
  • Remove the pot from oven when done cooking, turn the oven to broil.
  • Line a jelly roll pan with aluminum foil. I recommend double layering.
  • With a slotted spoon, scoop out the pork and place it on the foil lined pan. Discard everything in the Dutch oven except for the liquid.
  • Place the Dutch oven on the stove over high heat and boil until liquid is thick and syrupy, about 20 minutes. I noticed that it won’t look thick and syrupy until you take it off the heat. So after 20 minutes, remove from heat, and you should see that your liquid has nicely thickened up.
  • While the mixture is thickening, use two forks to shred the pork. When the mixture has finished thickening, place pork back into pot and gently toss pork in the liquid trying not to break up the pork even more.
  • Place the pork back on the lined baking pan and place in the oven under the broiler for 5-8 minutes, then flip the pork and let brown on the other side for another 5-8 minutes. Watch it carefully so you don’t get burnt pork!
  • Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Notes

Source: Cooks Illustrated via My Kitchen Escapades

Nutrition

Serving: 1serving, Calories: 311kcal, Carbohydrates: 3g, Protein: 40g, Fat: 14g, Sugar: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Like this? Leave a comment below!

You May Also Like...

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




60 Comments

  1. I love this recipe! Looks like it will be worth a little extra time for finishing. Imake it pretty much like this up to the second stage. If it weren’t Corned Beef and Cabbage Day, I would ave it tonight. Maybe in a couple of days.

  2. I LOVE me some carnitas, Julie, this looks delicious!! I’ve been looking for a good recipe, but what if I don’t have a dutch oven? Could I just throw the meat in a crock pot? Can I just throw all of the ingredients together? For how long?

    1. I would think you could throw it in a crockpot, but you’ll still have to do step 7-10 in a regular pot on the stove because then you won’t get the right flavors. I’m not sure for how long because I’ve never done this myself before. Try 4 hours?

  3. You’re getting married so sooooooooon -eep! So excited for you, my pretty.

    Also, next time in D.C… how about you make me sone carnitas?

  4. These look amazing! I love the crispy edges. I’m lazy and usually do mine in the slow cooker but miss that crispiness!

  5. I ended up making this over the weekend and it was a huge hit! The flavor was fantastic!!! Thank you for the great post!

  6. I’m saving this in my bookmarks for sure. I’ve been keeping my eye out for this kind of recipe. Yay, thank you!

    I’ve been meaning to ask how much weight you lost on that diet? I’m STILL not up for doing it yet. :(

  7. Oh yum, this would be the best Sunday dinner ever! Haha, I’m getting hungrier just looking at your post :) Maybe next week!

  8. I’m making a mental list of everything to use these carnitas on…and I feel like Bubba listing off all the things you can make shrimp out of to Forest Gump. Going to totally going to be a long list. Fanteasmo.