Pork Carnitas | A Flavorful Fiesta in Every Bite

• 2 pounds pork shoulder, cut into 2-inch cubes
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup fresh lime juice
• 1/2 cup orange juice
• 4 cloves garlic, minced
• 1/2 cup water

Steps

1. 1 In a large bowl, combine cumin, oregano, chili powder, garlic powder, salt, and pepper. Toss with pork until evenly coated.
2. 2 Add lime juice, orange juice, and garlic to the pork, tossing to coat. Let marinate for at least 15 minutes.
3. 3 Place pork mixture in a large skillet or Dutch oven. Add water to prevent sticking.
4. 4 Cook over medium heat, breaking up larger chunks with a spoon, until pork is cooked through and crispy on the edges, about 60 minutes.
5. 5 Ensure pork reaches an internal temperature of 165°F for safety. Serve immediately.

Nutrition

Tips

• For extra crispy carnitas, finish cooking in a hot oven at 450°F for the last 10 minutes.
• Use fresh lime and orange juice for the best flavor.
• Serve with warm tortillas and your favorite toppings.
• Double the recipe for meal prep—carnitas freeze beautifully!
• If you prefer a leaner option, trim excess fat from the pork shoulder.

Storage

Store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat gently in a skillet to maintain crispiness.

Serving Suggestions

• Warm corn tortillas
• Fresh cilantro and diced onions
• A squeeze of lime and hot sauce
• Refried beans and Mexican rice

FAQ