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Authentic Carnitas

The smell of pork shoulder braising low and slow in lard with just garlic, bay leaves, and orange zest results in incredibly tender, flavorful carnitas that fall apart with a fork.
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Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours
Servings: 8 people
Course: Main Dish
Cuisine: Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 to 5 pounds pork shoulder bone-in or boneless, cut into 3-inch chunks with excess surface fat trimmed
  • 1 cup lard
  • 8 to 10 garlic cloves peeled and lightly crushed
  • 4 bay leaves
  • 1 tablespoon orange zest in strips
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin seeds
  • 1.5 teaspoons salt plus more to taste
  • 0.5 teaspoon black pepper freshly ground
  • 3 or 4 whole cloves
  • Water or chicken broth enough to come three-quarters of the way up the meat

Equipment

  • Large heavy-bottomed pot or Dutch oven with lid
  • Instant-read meat thermometer
  • Sharp knife
  • Cutting board
  • Measuring spoons and cups
  • Slotted spoon
  • Large skillet

Method
 

  1. Trim the pork shoulder into 3-inch chunks, removing any excess thick skin but leaving some fat on each piece for moisture.
  2. Heat 1 cup lard in a large pot over medium heat until it shimmers, about 2 to 3 minutes.
  3. Add garlic cloves, bay leaves, orange zest, cumin seeds, and whole cloves and stir for 1 minute until fragrant.
  4. Pat the pork pieces dry and season evenly with salt, black pepper, and oregano on all sides.
  5. Working in batches, brown the pork in the hot lard for 3 to 4 minutes per side until golden, then transfer back to the pot.
  6. Pour in enough water or chicken broth to cover three-quarters of the meat, then cover the pot and bring to a gentle simmer.
  7. Reduce heat to low (around 200 to 225°F in the oven or lowest stovetop setting) and braise, covered, for 3 hours and 45 minutes without lifting the lid.
  8. Remove the pork with a slotted spoon and strain the liquid through a fine-mesh sieve, reserving the rendered fat.
  9. Shred the pork with two forks into bite-sized pieces and season to taste with additional salt if needed.
  10. Optional: In a large skillet over medium-high heat, add a thin layer of reserved fat and crisp the shredded pork in batches for 3 to 4 minutes per side until edges are golden.

Notes

Do not skip the crisping step if you have time; it transforms the texture from purely tender to a perfect balance of creamy interior with crispy, textured edges.