Crispy Chipotle-Style Carnitas (Pork Shoulder)

Why You’ll Love This Recipe

• Inspired by the flavors you love: bright citrus, bay, and thyme with ultra-tender pork.
• Foolproof texture: slow-braised until shreddable, then crisped for those irresistible frizzled edges.
• Flexible serving: perfect for tacos, bowls, burritos, nachos, or salads.
• Make-ahead friendly: braise ahead and crisp to order for weeknights or parties.

Grocery List

• Produce: 1 large yellow onion, 1 head garlic, 2 medium oranges, 3 limes, fresh thyme, fresh cilantro (optional for serving)
• Dairy: None
• Pantry: 4 lb boneless pork shoulder, bay leaves, kosher salt, black pepper, low-sodium chicken broth (or water), lard or neutral oil, tortillas and salsa (optional for serving)

Full Ingredients

Carnitas Braise

• 4 lb (1.8 kg) boneless pork shoulder, trimmed and cut into 2–3 inch chunks
• 2 1/2 tsp kosher salt
• 1 1/2 tsp freshly ground black pepper
• 1 large yellow onion, cut into 8 wedges
• 8 garlic cloves, smashed
• 3/4 cup fresh orange juice (from about 2 oranges)
• 4 wide strips orange peel (use a vegetable peeler; avoid the bitter white pith)
• 1/4 cup fresh lime juice (from about 2 limes)
• 2 bay leaves
• 8 fresh thyme sprigs
• 1 cup low-sodium chicken broth or water

For Crisping & Finishing

• 2–3 tbsp lard or neutral oil (avocado, canola, or grapeseed)
• 2 tbsp reduced braising liquid (see steps)
• 2 tbsp fresh lime juice
• 1 tsp kosher salt (for the lime–salt splash)

Serve With (optional)

• Warm corn or flour tortillas
• Chopped white onion, cilantro, lime wedges
• Salsa verde or salsa roja, pickled red onions, cotija
• Rice, beans, shredded lettuce, or burrito fixings

Step-by-Step Instructions

Step 1: Season the pork

Pat the pork shoulder dry. Sprinkle all sides with 2 1/2 teaspoons kosher salt and 1 1/2 teaspoons black pepper. Let sit at room temperature for 15 minutes while you prep the aromatics; this quick rest helps the seasoning penetrate and promotes juicier meat.

Step 2: Build the braise

Heat your oven to 300°F (150°C). In a heavy Dutch oven (5–6 quarts), add the onion wedges, smashed garlic, orange peel, orange juice, lime juice, bay leaves, and thyme. Pour in the broth. Nestle the pork pieces in a single, snug layer; the liquid should come about halfway up the meat. If not, add a splash of water.

Step 3: Braise low and slow

Cover the pot and transfer to the oven. Braise for 3 to 3 1/2 hours, until the pork is very tender and easily shreds with a fork. Target an internal temperature of 195–205°F (90–96°C). If you check early and it’s not tender, keep going in 15–20 minute increments.

Step 4: Shred and reduce the juices

Use tongs to transfer the pork to a tray. Discard any large pieces of fat. Shred into chunky bite-sized pieces; avoid over-shredding so you keep texture for crisping.

Strain the braising liquid into a saucepan; discard the solids. Simmer over medium heat until reduced to about 1 cup, 8–12 minutes. Skim off excess fat (reserve a tablespoon for crisping if you like). This concentrated jus is your flavor booster.

Step 5: Crisp the carnitas

Heat a large cast-iron or stainless skillet over medium-high. Add 1–2 tablespoons lard or oil. Spread a generous handful of pork in an even layer (don’t crowd). Press lightly with a spatula and cook without stirring until the underside is deeply browned and frizzled at the edges, 2–4 minutes. Flip once and cook 1–2 minutes more. Repeat with remaining pork, adding a little more fat as needed.

Step 6: Lime–salt splash

In a small bowl, whisk 2 tablespoons reduced jus with 2 tablespoons fresh lime juice and 1 teaspoon kosher salt until dissolved. Drizzle over the crisped carnitas and toss to coat. Taste and adjust with a pinch more salt or a squeeze of lime as needed.

Step 7: Serve

Warm tortillas and pile on the carnitas. Add chopped onion and cilantro, a spoon of salsa, and a squeeze of lime. Or build bowls with rice, beans, and your favorite toppings, or roll into burritos.

Pro Tips

• Cut larger chunks for juicier bites; big shreds crisp beautifully while staying tender inside.
• Use the orange peel strips in the braise for deep citrus aroma without bitterness.
• Reduce the braising liquid until syrupy; a little goes a long way to season and moisten the meat.
• Crisp in batches. Overcrowding steams the pork instead of browning it.
• Serving a crowd? Spread pork on a sheet pan, toss with a little fat, and broil on the top rack 3–5 minutes, stirring once, until browned.

Variations

• Slow Cooker: Combine everything in the crock. Cook on Low 7–8 hours (or High 4–5 hours) until shreddable. Reduce the liquid on the stove, then crisp as directed.
• Pressure Cooker/Instant Pot: Cook on High Pressure for 45 minutes with natural release for 15 minutes. Reduce the liquid and crisp.
• Spicy: Add 1–2 chopped chipotle chiles in adobo to the braise for gentle heat and smoky depth.

Storage & Make-Ahead

Refrigerate carnitas with 1/4 cup reduced jus (to keep moist) in an airtight container up to 4 days, or freeze up to 3 months. Reheat in a hot skillet with a bit of fat to re-crisp, splashing in a spoonful of jus as needed. If reheating for tacos, warm tortillas just before serving so everything tastes freshly made.

Nutrition (per serving)

Approximate for 1/10 of recipe, without tortillas or toppings: 310 calories; 22 g fat; 27 g protein; 1 g carbohydrates; 0 g fiber; 450 mg sodium.