Carnitas Pork Butt: Rich Flavor, Easy Cooking5

Carnitas pork-butt

Carnitas Pork Butt: Crispy, Juicy Flavor Bomb

Carnitas, meaning “little meats” in Spanish, is a beloved traditional Mexican dish made by braising or simmering pork until it becomes tender enough to shred, then crisped up to golden perfection. Typically made using pork-butt or shoulder, which is rich in fat and connective tissue, carnitas develop an incredible depth of flavor as the meat slowly cooks and breaks down. The result is a beautiful contrast of textures—juicy, flavorful shredded meat with irresistibly crispy edges.

What sets carnitas apart from other pulled pork dishes is the blend of citrus and savory flavors that infuse the meat as it cooks. Orange and lime juice add brightness and a subtle sweetness that balances the richness of the pork, while garlic, onion, cumin, oregano, and bay leaves provide warmth and complexity. Once the pork is fall-apart tender, it’s finished in a hot skillet or oven to achieve those golden-brown crispy bits that everyone loves.

Carnitas are incredibly versatile and can be used in a wide variety of dishes—tucked into warm corn tortillas for tacos, piled onto rice for a hearty bowl, or layered into burritos, nachos, quesadillas, and even salads. Whether you’re feeding a family dinner or meal prepping for the week, carnitas are a flavorful, satisfying, and crowd-pleasing option.

📌 Number of Servings: 8 servings

⏳ Preparation Time: 20 minutes

🔥 Cooking Time: 3 hours 30 minutes

🥢 Ingredients :

✅ 4 lbs pork-butt (also called pork shoulder), cut into 2–3 inch chunks

✅ 1 tbsp salt

✅ 1 tsp black pepper

✅ 1 tbsp dried oregano

✅ 1 tbsp ground cumin

✅ 1 onion, peeled and quartered

✅ 4 cloves garlic, smashed

✅ 2 bay leaves

✅ 1 orange, cut in half (juice and include the spent halves)

✅ 1 lime, juiced

✅ 1 cup chicken broth or water

✅ 1 tbsp vegetable oil (for crisping at the end)

👨‍🍳 Instructions :

1. Season the pork:
   In a large bowl, toss pork chunks with salt, pepper, oregano, and cumin until evenly coated.
2. Add to pot:
   In a large Dutch oven or heavy-bottomed pot, place seasoned pork. Add onion, garlic, bay leaves, orange juice and the orange halves, lime juice, and chicken broth.
3. Simmer:
   Bring to a simmer over medium heat. Cover and reduce heat to low. Cook for about 2.5 to 3 hours, or until pork is fork-tender.
4. Shred the meat:
   Remove pork from the pot and let it cool slightly. Shred using two forks. Discard orange halves, bay leaves, and excess fat from the pot.
5. Crisp it up (optional but recommended):
   In a large skillet, heat 1 tbsp of oil over high heat. Add shredded pork in batches, pressing down slightly. Let it crisp for 2–3 minutes without stirring, then flip and crisp the other side.
6. Serve:
   Serve hot in tacos, burrito bowls, or with rice and beans.

💡 TIPS :

• Orange juice + lime juice add acidity and sweetness — essential for balancing the richness.
• Don’t overcrowd the pan when crisping — do it in batches to get that perfect caramelization.
• For a shortcut, use an Instant Pot: 60 minutes on high pressure + natural release, then crisp.
• Leftovers freeze beautifully!

📊Nutrition Information (per serving):

(Approximate values)

• Calories: 390
• Total Fat: 26g
• Saturated Fat: 9g
• Cholesterol: 115mg
• Sodium: 620mg
• Total Carbohydrate: 4g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 34g

❓ FAQ :

1. What cut of pork is best for carnitas?
   Pork-butt (also called pork shoulder) is the best choice because it has the right balance of fat and connective tissue, which makes the meat tender and flavorful after slow cooking.
2. Can I make Carnitas Pork-Butt in a slow cooker?
   Yes! Cook on low for 8–10 hours or high for 5–6 hours until the pork is tender. Then shred and crisp it up in a hot skillet or under a broiler.
3. Can I use pork loin instead of pork-butt?
   Technically yes, but pork loin is lean and will be drier. Pork-butt is much better for authentic, juicy carnitas.
4. How do I get carnitas crispy?
   After shredding the cooked pork, fry it in a hot skillet with a little oil or broil it in the oven for a few minutes to get crispy edges.
5. Can I freeze Carnitas Pork-Butt?
   Yes! Carnitas freeze very well. Store in an airtight container or freezer bag for up to 3 months. Reheat and crisp before serving.
6. Is it necessary to add orange and lime juice?
   They’re traditional and add great flavor, but you can substitute with other citrus like lemon or even pineapple juice in a pinch.
7. What toppings go best with carnitas?
   Classic toppings include diced onions, cilantro, lime wedges, salsa, pickled onions, avocado, and jalapeños.
8. Are carnitas spicy?
   No, carnitas are flavorful but not spicy. You can make them spicy by adding chili powder, hot sauce, or spicy salsa if desired.
9. How long do leftover carnitas last in the fridge?
   They will keep for 4–5 days in an airtight container in the refrigerator.
10. Can I make carnitas in advance?
    Absolutely. Cook and shred the pork ahead of time, store it in the fridge, and crisp it up just before serving for best results.

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