Authentic Mexican Carnitas

Tender and Juicy Slow-Cooked Pork Carnitas


  • 3 pounds pork shoulder
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 bay leaves
  • 1 orange, juiced
  • 1 lime, juiced
  • 1/4 cup vegetable oil


Rinse and pat dry the pork shoulder, then cut it into 2-inch chunks.
In a large bowl, combine the pork with the onion, garlic, salt, cumin, oregano, and black pepper. Toss to coat evenly.
Transfer the pork mixture to a heavy pot or Dutch oven. Add bay leaves, orange juice, lime juice, and enough water to barely cover the meat.
Bring to a boil over high heat, then reduce the heat to low. Simmer, uncovered, for about 2 hours, until the pork is very tender.
Remove the pork from the liquid and discard the bay leaves. Heat vegetable oil in a large skillet over medium-high heat. Fry the pork pieces until crispy on the outside.
Serve hot with tortillas, cilantro, diced onion, and lime wedges on the side.

Prep Time: 15 minutes | Cooking Time: 2 hours 30 minutes | Total Time: 2 hours 45 minutes
Kcal: 330 kcal | Servings: 8 servings

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