Pork Carnitas

📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Entrees Tender braised pork shoulder crisped to perfection in a hot oven for authentic carnitas. Serve warm on tortillas with your favorite fresh toppings.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	3 hours 25 mins	None	8 servings

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🔪 Key Equipment

• Dutch oven
• Baking sheet

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Ingredients

Braising Ingredients

Measurements	Ingredients	Prep / Notes
3 1/2 lb	Pork Shoulder	Whole
3 tbsp	Tomato Paste	None
4-5 cloves	Garlic	Whole or smashed
1 tsp	Oregano	None
1 tbsp	Cumin	None
1	Onion	Coarsely cut
1 quart	Chicken Stock	None
To taste	Salt	None
To taste	Pepper	None
As needed	Water	To cover
1	Bay Leaf	None

Finishing Toppings

Measurements	Ingredients	Prep / Notes
To taste	Salt	None
To taste	Cayenne	None
As needed	Tortillas	None
As needed	Salsa	None
As needed	Onion	Diced
As needed	Lime	None
As needed	Cilantro	None
As needed	Avocado	None

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Instructions

Step 1: Braising

1. Combine the 3 1/2 lb pork shoulder, 3 tbsp tomato paste, 4-5 garlic cloves, 1 tsp oregano, 1 tbsp cumin, 1 onion coarsely cut, 1 quart chicken stock, salt, pepper, water to cover, and 1 bay leaf in a pot as braising liquid.
2. Simmer and braise until tender, about 3 hrs. Remove pork and let cool slightly.

Step 2: Roasting and Serving

3. Pull the pork shoulder apart into 3-4 in pieces and put on a baking sheet.
4. Season with salt, cayenne—whatever you wish.
5. Put into a very hot oven at 450° for about 20-25 min until the fat in the meat renders and crisps the carnitas to golden perfection.
6. Chop and serve on tortillas with salsa, onion, lime, cilantro, avocado, or whatever you like.

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💡 Make-Ahead & Storage: The pork can be fully braised, shredded, and stored in the refrigerator for up to 3 days before crisping in the oven.

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Original Recipe Scan