Carnitas: Slow-cooked pork, often served in tacos or burritos.

Citrus & Spice Carnitas

Original Recipe

This recipe infuses traditional carnitas with a bright citrus twist and a hint of warming spices, creating a flavor profile that’s both familiar and exciting.

Yields: Approximately 6-8 servings Prep Time: 20 minutes Cook Time: 4-5 hours (slow cooker) or 2.5-3 hours (oven) Difficulty: Easy

Ingredients:

Pork:
- 3-4 pounds boneless pork shoulder or pork butt, trimmed of excess fat
- Substitute: Boneless, skinless chicken thighs (adjust cooking time accordingly)
Citrus & Spice Marinade:
- 1/2 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cloves
- Salt and freshly ground black pepper to taste
Aromatics:
- 1 large onion, sliced
- 4-5 cloves garlic, minced
- 1 jalapeño pepper, sliced (optional)
- Substitute for aromatics: 1 tablespoon onion powder and 1 teaspoon garlic powder
Cooking Liquid:
- 1 cup chicken broth or vegetable broth
- Substitute: Water

Equipment:

Slow cooker or Dutch oven
Large baking sheet
Two forks

Instructions:

Prepare the Pork:
- Pat the pork dry with paper towels. Season generously with salt and pepper.
- In a bowl, whisk together all the marinade ingredients.
- Place the pork in a zip-top bag or container and pour the marinade over it. Make sure the pork is well coated. Refrigerate and marinate for at least 2 hours, or preferably overnight.
- Avoid: Over-marinating the pork in citrus, as it can make the meat tough.
Slow Cooker Method:
- Layer the sliced onion and minced garlic (and jalapeño, if using) in the bottom of the slow cooker.
- Place the marinated pork on top of the aromatics. Pour any remaining marinade and the chicken broth into the slow cooker.
- Cover and cook on low for 4-5 hours, or until the pork is very tender and easily shreds with a fork.
Oven Method:
- Preheat oven to 325°F (165°C).
- Heat the olive oil in a Dutch oven or oven-safe pot over medium-high heat. Sear the pork on all sides until golden brown. Remove the pork and set aside.
- Add the onion, garlic, and jalapeño (if using) to the pot and sauté until softened, about 5 minutes.
- Return the pork to the pot, along with any remaining marinade and the chicken broth. Bring to a simmer.
- Cover the pot tightly with a lid or aluminum foil and transfer it to the preheated oven. Cook for 2.5-3 hours, or until the pork is very tender.
Crisp and Shred:
- Once the pork is cooked, transfer it to a large baking sheet. Using two forks, shred the pork into bite-sized pieces.
- Avoid: Over-shredding the pork, as you want some texture.
- If desired, broil the shredded pork for a few minutes to crisp up the edges.
- Avoid: Burning the pork, keep a close eye on it while broiling.
Serve: Serve the carnitas warm with your favorite toppings and tortillas.

Topping Suggestions:

Pico de gallo
Guacamole or sliced avocado
Chopped cilantro
Lime wedges
Pickled red onions
Queso fresco
Salsa verde or your favorite hot sauce

Tips for Success:

For extra flavor, char the jalapeño pepper over an open flame before slicing and adding it to the slow cooker or Dutch oven.
If you don’t have fresh citrus, you can use bottled juice, but the flavor won’t be as bright.
To make the carnitas ahead of time, cook them completely and then reheat them in a skillet or oven before serving.
Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy your delicious and original Citrus & Spice Carnitas!

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