These easy baked pork carnitas are juicy and packed with flavor! With just a few simple ingredients, you can enjoy tender, crispy pork that’s perfect for tacos, burritos, or even nachos.
You’ll love how easy it is to make these at home. Just season, bake, and let the magic happen. Quick tip: don’t forget to have your favorite toppings ready; it’s the best part! 🌮😊
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect for carnitas because it becomes tender and juicy when cooked slowly. If you’re looking for a leaner option, you can use pork loin, but it may come out less juicy. I love sticking to pork shoulder for that authentic flavor!
Citrus Juices: Fresh orange and lime juice give a nice zest to the dish. If you run out, you could use grapefruit juice or even bottled juices, but fresh is always best for flavor. I really recommend squeezing the fruits yourself!
Spices: The combination of chili powder, cumin, and smoked paprika creates a rich flavor. You can swap these for taco seasoning if you’re in a hurry. I prefer using smoked paprika for its depth, but regular paprika works too!
Oil: Vegetable oil or olive oil helps the spices stick and promotes even cooking. If you’d like a different flavor, you can try avocado oil or even lard for that traditional touch in carnitas.
How Do You Get the Perfect Shredded Pork?
Shredding pork may seem tricky, but it’s really simple! Here’s how to get it just right:
- After baking, let the pork rest for a few minutes before shredding. This relaxes the fibers and makes it easier to pull apart.
- Use two forks to gently pull the meat apart. Start at the edges and work your way towards the center – the pork should fall apart with little effort.
- To get crispy bits, spread the shredded pork on a baking sheet and broil it for a few minutes after shredding. Keep an eye on it to avoid burning!
This method ensures you’ll enjoy tender, flavorful carnitas with that delightful crunchy texture. Happy cooking!
Easy Baked Pork Carnitas
Ingredients You’ll Need:
- 3 to 4 pounds pork shoulder (also called pork butt), cut into 3-inch chunks
- 1 tablespoon kosher salt
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 medium onion, coarsely chopped
- 4 cloves garlic, minced
- 1/2 cup fresh orange juice (about 1 large orange)
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tablespoons vegetable oil or olive oil
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and approximately 3 hours to cook. First, you’ll season the pork and let it bake low and slow until tender (2½ to 3 hours). After that, you’ll give it a quick roast to crisp up the edges. Total time is around 3 hours and 15 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 300°F (150°C). While the oven is heating, gather your ingredients and get them ready. Mix the kosher salt, chili powder, cumin, oregano, smoked paprika, black pepper, and optional cayenne pepper in a small bowl.
2. Season the Pork:
Take your pork chunks and pat them dry using paper towels to remove any excess moisture. Now, rub the spice mixture all over the pork so that it’s nicely coated. This is where all the flavor is going to come from, so don’t be shy!
3. Assemble the Pot:
Place the seasoned pork pieces into a large roasting pan or a Dutch oven. Sprinkle the coarsely chopped onion and minced garlic over the pork. Then, pour the fresh orange and lime juices over everything, followed by a drizzle of vegetable oil.
4. Bake It Low and Slow:
Cover the pan tightly with foil or use a lid for your Dutch oven. Now pop it into the oven and let it bake for about 2½ to 3 hours. You know it’s done when the pork is super tender and falls apart easily with a fork!
5. Shred the Pork:
Once the pork is cooked, take it out of the oven and carefully shred it using two forks. It may be hot, so use caution. This step is so satisfying!
6. Crisp it Up:
Next, increase the oven temperature to 425°F (220°C). Spread the shredded pork evenly on a baking sheet. Return it to the oven for 15-20 minutes, turning halfway through, until the edges get crispy and caramelized. This gives that perfect texture!
7. Serve and Enjoy:
It’s time to enjoy your delicious carnitas! Serve them hot with warm tortillas, sliced onions, chopped cilantro, lime wedges, and your favorite salsa or toppings. The possibilities are endless—enjoy!
Your easy baked pork carnitas are ready for tacos, burritos, or even a tasty bowl. Enjoy every bite! 🌮😊
FAQ
Can I Use a Different Cut of Pork?
Absolutely! While pork shoulder is ideal for its tenderness and flavor, you could also use pork loin or even a combination of both for a leaner option. Just keep in mind that lean cuts may dry out slightly, so you’ll want to watch the cooking time carefully!
How to Store Leftover Carnitas?
To store leftovers, place them in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months. Just thaw in the refrigerator overnight before reheating!
Can I Adjust the Spice Level?
Yes, you can easily adjust the spice level! Omit the cayenne pepper if you prefer milder carnitas, or add extra chili powder or jalapeños for more heat. Don’t hesitate to customize it to your taste!
What Can I Serve with Pork Carnitas?
Pork carnitas are versatile! They’re perfect in tacos or burritos, but you can also serve them on rice bowls, on salads, or even in nachos. Top with your favorite garnishes like avocado, salsa, or fresh cilantro for an extra kick!
