Pork Carnitas Crispy
Highlighted under: Classic Comfort Cooking
For something this simple, it has no right being this good. I remember the first time I made these carnitas for a family gathering and everyone asked for seconds. With just a handful of ingredients, this dish transforms into something that feels like I spent hours on it. The tender pork and that crispy finish? Let's just say my cousin couldn't stop raving about it and begged me to make it again soon.
Why This Works So Well
- The slow cooking lets the pork soak in all the spices
- A little bit of crispiness adds that extra layer
- You can serve it in so many ways—tacos, burritos, or just with rice
The Secret to This Pork Carnitas Crispy
The magic of these carnitas lies in the slow cooking process. This is when the pork shoulder really soaks up the spices, giving it a deep flavor that just can't be rushed. If you have the time, definitely stick to the low setting for that full, rich taste. I love using a good quality chicken broth here—it adds a nice layer of richness that makes a difference.
Don’t skip the searing step either. Yes, it requires an extra pan, but that caramelization creates delicious brown bits that you just can’t get from slow cooking alone. It adds textural contrast, which is so satisfying. When you shred the pork after slow cooking, you’ll be amazed at how tender it is. I really enjoy that crispy finish—just keep an eye on it in the oven so it doesn’t over-brown.
Ingredients
Gather these ingredients before you start:
Main Ingredients
- 2.5 lbs pork shoulder, cut into large chunks
- 1 tablespoon Diamond Crystal kosher salt
- 1 tablespoon paprika
- 1 tablespoon cumin
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 orange, juiced
- 1 lime, juiced
- 2 cups chicken broth
- 1 tablespoon olive oil
Instructions
Just follow these steps, and you'll be enjoying delicious carnitas in no time!
Season the Pork
In a large bowl, toss the pork shoulder with salt, paprika, cumin, and garlic. Make sure each piece is really coated; this is where the flavor starts. Honestly, I usually just eyeball the spices since it feels so relaxed!
Sear the Meat
In a large skillet, heat the olive oil over medium-high heat. Once hot, sear the pork chunks on all sides until browned, about 3-4 minutes per side. This step makes a huge difference, as the caramelization adds depth.
Slow Cook
Transfer the seared pork to a slow cooker, and add the chopped onion, orange juice, lime juice, and chicken broth. Stir to combine, then cover and cook on low for 6 hours or until the pork is incredibly tender. If you’re in a hurry, you can do high for 4 hours, but low is definitely best!
Shred and Crisp
When the pork is ready, take it out and shred it with two forks—it's going to be so tender. Preheat your oven to 400°F (200°C). Spread the shredded pork on a baking sheet. Bake for about 15-20 minutes until it gets nice and crispy. Keep an eye on it, as oven times can vary.
Enjoy your carnitas!
Pro Tips
- If you have time, marinating the pork overnight adds even more flavor.
- Consider using enchilada sauce instead of broth for a spicier version.
- Crisping the pork under the broiler works great if you're short on time.
What to Serve with Pork Carnitas Crispy
These carnitas are great in tacos. Just warm up some corn tortillas and fill them with the shredded pork, maybe add a little pico de gallo, avocado, or even some pickled onions for an extra zing. If you're feeling lazy (I get it), serve them over rice with a sprinkle of cilantro and a squeeze of lime; it's super comforting.
I also love making burritos with them because they hold up so well. Just pile on the beans, rice, and any veggies you like, and you're set. They’re really versatile, so feel free to play around with what you already have on hand.
Make-Ahead Tips
You can totally make these carnitas a day ahead. Just follow the steps, then refrigerate the shredded pork once it's cooled. The next day, when you’re ready to bake it, you might want to add a bit more broth or a splash of lime juice to keep it moist. I like to promise myself I’ll have leftovers for lunch, but they tend to disappear fast.
Another option is to freeze the cooked carnitas. Just let them cool completely, then store them in an airtight container. When you’re ready to enjoy, thaw them in the fridge overnight and then reheat in the oven or on the stove. They might not be quite as crispy once reheated, but they’re still super delicious.
Questions About Recipes
→ Can I use other types of pork?
You can, but I wouldn't recommend lean cuts like pork loin. They won't get as tender as shoulder does.
→ What should I do with leftovers?
Honestly, I just throw it in a quesadilla or on a salad the next day. Super easy!
→ Can I make this in an Instant Pot?
Definitely! Just set it to cook on high pressure for about 60 minutes, then let the pressure release naturally.
Pork Carnitas Crispy
Created by: The Meals By Sophia Team
Recipe Type: Classic Comfort Cooking
Skill Level: Intermediate
Final Quantity: 6.0
What You'll Need
Main Ingredients
- 2.5 lbs pork shoulder, cut into large chunks
- 1 tablespoon Diamond Crystal kosher salt
- 1 tablespoon paprika
- 1 tablespoon cumin
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 orange, juiced
- 1 lime, juiced
- 2 cups chicken broth
- 1 tablespoon olive oil
How-To Steps
In a large bowl, toss the pork shoulder with salt, paprika, cumin, and garlic. Make sure each piece is really coated; this is where the flavor starts. Honestly, I usually just eyeball the spices since it feels so relaxed!
In a large skillet, heat the olive oil over medium-high heat. Once hot, sear the pork chunks on all sides until browned, about 3-4 minutes per side. This step makes a huge difference, as the caramelization adds depth.
Transfer the seared pork to a slow cooker, and add the chopped onion, orange juice, lime juice, and chicken broth. Stir to combine, then cover and cook on low for 6 hours or until the pork is incredibly tender. If you’re in a hurry, you can do high for 4 hours, but low is definitely best!
When the pork is ready, take it out and shred it with two forks—it's going to be so tender. Preheat your oven to 400°F (200°C). Spread the shredded pork on a baking sheet. Bake for about 15-20 minutes until it gets nice and crispy. Keep an eye on it, as oven times can vary.
Extra Tips
- If you have time, marinating the pork overnight adds even more flavor.
- Consider using enchilada sauce instead of broth for a spicier version.
- Crisping the pork under the broiler works great if you're short on time.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 352
- Total Fat (g): 21.5
- Saturated Fat (g): 8.3
- Cholesterol (mg): 112
- Sodium (mg): 710
- Total Carbohydrates (g): 6.9
- Dietary Fiber (g): 1
- Sugars (g): 1.7
- Protein (g): 29.4