Carnitas means "little meats": pork shoulder cooked low and slow until it falls apart, then crisped until the edges catch. Restaurant versions deep-fry the shredded meat in lard; this one gets the same crisp edges by reducing the braising liquid down in the same pot and letting the rendered fat do the frying.

One-Pot Pork Carnitas

Scale

Method

Pat the pork dry and season all over with the salt, pepper, cumin and oregano.
5 min
Warm the oil in the Dutch oven over medium-high heat. Brown the pork in batches, 3 to 4 minutes a side, until deeply coloured; do not crowd the pot. Set the pieces aside as they finish.
15 min
Return all the pork to the pot. Add the onion, garlic, bay leaves, orange juice and halves, lime juice and stock. The liquid should come about halfway up the meat.
3 min
Bring to a bare simmer on the stove, then cover and transfer to a 300°F (150°C) oven. Braise until the pork shreds easily with a fork.
150 min
Lift the pork onto a board, discarding the bay leaves and orange halves. Shred it with two forks, pulling out any large pieces of fat.
10 min
Strain the braising liquid, skim off the surface fat, and return about 1 cup of it to the pot along with the shredded pork.
2 min
Set the pot over medium-high heat and cook, stirring occasionally with a wooden spoon, until the liquid reduces away and the edges of the meat turn crisp and browned.
15 min

Substitutions

Boneless pork shoulder — Bone-in shoulder (pork butt) works the same way — pull the bone out once the meat is tender, before shredding.
Orange — Use the juice of a second lime plus a tablespoon of brown sugar instead. The sweetness is doing the same job the orange was.
Chicken stock — Water works fine; the stock just adds a little extra savouriness to the braising liquid.

Storing leftovers

Keeps 4 days refrigerated in an airtight container. Freezes well for up to 3 months. Reheat in a dry skillet over medium-high heat to bring the crisp edges back, rather than the microwave, which only steams it soft.

Questions

Can I use a different cut of pork?

Pork shoulder is worth seeking out. Its fat renders down over the long braise and is what crisps the meat in the last step. A leaner cut like loin will shred but stays dry and will not crisp the same way.

What if the pork isn't tender after the braise time?

Give it more time rather than more heat. Depending on the pot and the cut, it can take closer to 3 hours. It is ready when a fork twists a piece apart with almost no resistance.

How do I serve it?

Warm tortillas with onion and cilantro is the usual route, but it is just as good over rice or spooned onto a pile of greens. The crisp edges carry the dish regardless of what is underneath.