This carnitas marinade for tacos seasons pork with orange, lime, garlic, cumin, and oregano for bright, savory flavor that stands up to slow cooking. It is designed for pork shoulder, which turns tender and easy to shred when cooked gently, then gets crisp edges under a hot broiler or in a skillet.
Ingredients
- 4 pounds boneless pork shoulder (pork butt), cut into 2-inch chunks
- 1/2 cup fresh orange juice, from about 2 oranges
- 1/4 cup fresh lime juice, from about 2 limes
- 6 garlic cloves, finely minced or grated
- 2 tablespoons neutral oil, such as avocado or canola oil
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano, or 1 1/2 teaspoons regular dried oregano
- 1 1/2 teaspoons kosher salt, plus more to taste after cooking
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon (optional)
- 1 medium yellow onion, peeled and cut into wedges
- 1/2 cup water or low-sodium chicken broth, for cooking
- 12 to 16 small corn or flour tortillas, for serving
Instructions
- Make the marinade by whisking the orange juice, lime juice, garlic, oil, cumin, oregano, salt, paprika, black pepper, and cinnamon, if using, in a bowl. The mixture will be thin; it is a seasoning marinade rather than a thick paste.
- Put the pork chunks in a large nonreactive bowl or zip-top bag. Pour the marinade over the pork and turn the pieces to coat. Cover or seal and refrigerate for at least 2 hours, preferably 8 to 12 hours. Turn the pork once if you remember. Do not leave raw pork marinating at room temperature.
- Heat the oven to 300°F (150°C). Transfer the pork and all of its marinade to a Dutch oven or other heavy, oven-safe pot. Add the onion wedges and water or broth. Cover with a tight-fitting lid. The liquid should sit in the bottom of the pot; the pork does not need to be submerged.
- Braise for 3 to 3 1/2 hours, turning the pieces once or twice, until the pork is fork-tender and pulls apart easily. If it is still firm, cover and continue cooking, checking every 20 to 30 minutes. Tenderness matters more than an exact time. For food safety, whole cuts of pork should reach at least 145°F (63°C) followed by a 3-minute rest; for shreddable carnitas, cook well beyond that point until tender.
- Lift the pork onto a tray and shred it into bite-size pieces, discarding large pieces of fat or gristle. Skim excess fat from the cooking liquid if desired, then spoon a few tablespoons of the flavorful liquid over the shredded meat. Taste and adjust the salt. Keep the remaining liquid for serving or storing the meat.
- For crisp edges, heat the broiler and arrange the shredded pork on a foil-lined rimmed baking sheet. Broil 4 to 6 inches from the heat for 3 to 5 minutes, watching closely, until some edges are browned. Stir, add a spoonful or two of cooking liquid, and broil another 2 to 3 minutes if you want more crispness. Alternatively, crisp the pork in batches in a hot skillet with a little oil. Serve hot in warmed tortillas.
Tips
- Use pork shoulder rather than lean tenderloin or loin. Shoulder has enough fat and connective tissue to become juicy and tender through a long braise; lean cuts can dry out before they shred.
- Fresh citrus gives the best flavor, but bottled orange or lime juice can work in a pinch. Avoid marinating much longer than 24 hours: the acidity can make the outside of the pork soft or mealy.
- Salt can vary by brand and cut. The listed amount is a starting point; taste the cooked meat before adding more, especially if you use salted broth.
- Broil in a single layer and stay nearby. The sugars in citrus and the pork’s natural fat can brown quickly, and a crowded pan steams the meat instead of crisping it.
Serving Suggestions
Serve the carnitas in warm corn tortillas with finely chopped white onion, cilantro, lime wedges, and salsa verde or a smoky red salsa. Pickled red onions, sliced radishes, shredded cabbage, and a little crumbled cotija add crunch and contrast. For a fuller meal, pair the tacos with black beans, Mexican rice, or a simple salad. Put the crisped pork and its cooking juices on the table separately so everyone can choose how juicy to make each taco.
Variations
For a little heat, add one finely chopped jalapeño or serrano pepper to the pot, or stir 1/2 teaspoon of chili powder into the marinade. For a warmer, earthy profile, add one bay leaf during braising and remove it before shredding. You can replace the orange juice with an equal amount of pineapple juice for a sweeter, tangier note, though it will change the classic citrus flavor. If you prefer a less acidic marinade, reduce the lime juice to 2 tablespoons and add 2 tablespoons of water.
Storage and Reheating
Refrigerate cooked pork in an airtight container within 2 hours of cooking, with a little cooking liquid to help it stay moist. Use within 3 to 4 days. For longer storage, freeze in meal-size portions with some of the liquid for up to 3 months; thaw overnight in the refrigerator. Reheat leftovers until steaming hot throughout, or to 165°F (74°C), in a covered skillet with a splash of broth or reserved juices. Uncover and let excess liquid cook off, then crisp the edges. You can also reheat in a 325°F (165°C) oven in a covered dish, crisping under the broiler at the end. Do not leave cooked pork at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
How long should pork marinate for carnitas?
Two hours is enough to season the outside, while 8 to 12 hours in the refrigerator gives the flavors more time to develop. Keep it refrigerated and avoid going beyond 24 hours because the citrus can affect the pork’s texture.
Can I cook the pork without marinating it overnight?
Yes. Marinate for at least 2 hours if you can, but you can cook it sooner when necessary. The slow braise also seasons the meat; taste the shredded pork afterward and adjust salt, lime, or cooking juices before crisping.
Can I make this in a slow cooker?
Yes. Put the marinated pork, onion, and 1/2 cup water or broth in the slow cooker. Cook on low for about 8 to 10 hours or high for about 4 to 5 hours, until fork-tender. Slow cookers vary, so check for tenderness rather than relying only on the clock, then crisp the meat separately.
Is this marinade suitable for a pressure cooker?
It can be used in an electric pressure cooker, but follow the appliance’s minimum liquid requirement and do not assume the 1/2 cup listed will be sufficient for every model. Cook according to the manufacturer’s directions for pork shoulder chunks, allow a safe pressure release as directed, and check that the meat is fork-tender before shredding.
Why are my carnitas not shredding?
The pork probably needs more time. Toughness usually means the connective tissue has not softened yet, not that the meat is overcooked. Cover it again and continue braising in 20- to 30-minute increments until a fork twists easily in the pieces.
Can I use the marinade as a sauce?
Do not serve marinade that has touched raw pork unless it is thoroughly cooked. In this recipe it cooks in the pot with the pork, so the resulting braising liquid is safe to use. If you reserve any marinade before adding it to the meat, bring it to a full boil and simmer it before serving, or discard it.