The BEST Pork Carnitas

4.12 from 51 votes

It was high time we made the BEST Pork Carnitas Recipe and this is it. A hint of citrus, juicy meat with those classic crispy bits!

Prep Time8

Cook Time12

Total Time20

Course: All of the Best Pork Recipes on the Internet, Everyone's Favorite Mexican Recipes

Cuisine: Mexican

Keyword: carnitas, lime, main dish, mexican, orange, pork, pork butt, pork shoulder, tacos

Servings:

Author: Sweet Basil

3-4 lb Pork Butt or shoulder bone-in * (see notes for using boneless or cubed pork shoulder)
2 Tablespoons Cumin
1 Tablespoon Oregano
1 1/2 teaspoons Orange Peel dried
2 teaspoons Garlic Powder
1 teaspoon Ground Coriander

Combine all brine ingredients in a blender and blend until smooth. Heat the oil in a pan over medium heat. Remove from heat and then add the blender sauce, stirring carefully so it doesn't hop and splatter.
1 1/2 Cups Orange Juice, 1/2 Cup Pineapple Juice, 20 Cloves Garlic, 2 Cups Apple Cider Vinegar, 1/2 Cup Brown Sugar, 1/2 Cup Kosher Salt, 1 Tablespoon Cumin, 1 Tablespoon Oregano, 1 Tablespoon Orange Peel, 1 Tablespoon Smoked Paprika, 1 Tablespoon Chili Powder, 1/2 Cup Oil
Spread over the pork and place a lid on then stick it in the fridge for 8 hours or overnight.
3-4 lb Pork Butt or shoulder

Heat the oven to 225 degrees F.
Remove the pork from the brine and pat dry with paper towels, reserving the brine liquid.
Mix the rub together and rub all over the pork.
2 Tablespoons Cumin, 1 Tablespoon Oregano, 1 1/2 teaspoons Orange Peel, 2 teaspoons Garlic Powder, 1 teaspoon Ground Coriander
Mix together the liquids from the "cooking section" and pour in the bottom of the roasting pan.
1/2 Cup Orange Juice, 1/4 Cup Lime Juice, 1/4 Cup Chicken Broth
Add the pork, then pour the brine liquid over the top again.
Cook for 12-14 hours or until internal temperature reaches 200 degrees F.
Remove the meat and let rest for up 2 hours.
Shred the meat and place the liquids in a fat separator.
Heat some oil in a pan over medium high heat.
Canola Oil
Add the shredded pork in small amounts and toss as it begins to crisp. Remove to a pan and repeat until all batches are done.
Toss with a little of the juices from the fat separator and serve!

If you use a boneless or cubed pork shoulder, it will most likely be done sooner. Keep your eye on it. I would start checking around 9-10 hours.
To make this dish in a slow cooker, follow the same instructions except cook on low for 8 - 10 hours. You will still want to crisp them up in a pan on the stove after the meat has rested.

Pork carnitas can be frozen for up to 3 months.