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3 pounds boneless pork butt (shoulder)
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8 cloves garlic, peeled
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¼ cup olive oil
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1 orange, juiced, orange parts of peel removed and sliced into thin strips
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1 tablespoon kosher salt
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2 bay leaves, torn in half
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1 teaspoon ground black pepper
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1 teaspoon ground cumin
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¾ teaspoon ground cinnamon
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½ teaspoon Chinese 5-spice powder
Crispy Pork Carnitas
This carnitas recipe features fragrantly spiced cubed pork slow-roasted in lard until crispy on the outside and soft and succulent on the inside. Pile some on a warm tortilla, drizzle with braising liquid, and top with salsa, onion, and cilantro for the world's best taco.
Recipes · Main Dishes · Pork · Pulled Pork
| Prep Time: 15 mins |
| Cook Time: 3 hrs 40 mins |
| Servings: 6 |
| Total Time: 3 hrs 55 mins |
Ingredients
Ingredients List
Directions
Preheat the oven to 275 degrees F (135 degrees C).
Remove fat from pork; cut meat into 2-inch cubes and roughly chop fat.
Mix together pork meat and fat with garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder in a large bowl until pork is coated completely. Transfer mixture to a 9x13-inch baking dish. Cover the dish tightly with heavy-duty aluminum foil, then place on a baking sheet.
Bake in the preheated oven until pork is fork tender, about 3 1/2 hours.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Remove garlic, orange peel, and bay leaves from the baking dish. Transfer pork to a colander set in a bowl. Pour accumulated juices from the baking dish over pork. Return pork to the baking dish and drizzle with some accumulated juices.
Cook under the preheated broiler for 3 minutes. Drizzle more accumulated juices over pork and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle with remaining accumulated juices.
Nutrition Facts (per serving)
Nutrition Facts
| 317 | Calories |
| 23g | Fat |
| 2g | Carbs |
| 26g | Protein |