Our classic carnitas recipe combines tender roast pork shoulder with crispy broiled edges, seasoned with cumin, garlic, onion, oregano, and orange.
Ingredients
Instructions
Preheat oven to 325°. In a 13" x 9" baking dish, sprinkle pork with salt, cumin, and cayenne and toss to coat. Spread out pork in baking dish and place onion, garlic, oregano, and bay leaves in between pork pieces. Squeeze juice from orange wedges over pork, then nestle wedges into dish.
In a small saucepan over medium heat, cook lard, stirring occasionally, until melted. Pour lard over pork mixture and cover with foil.
Bake pork 2 hours. Uncover pan and increase oven temperature to 450°. Using tongs, remove and discard oregano, bay leaves, and orange wedges. Using a ladle, remove and discard 1 1/2 cups fat. Continue to bake, turning pork halfway through, until browned on all sides, about 45 minutes more.
Using 2 forks, shred pork, then toss with garlic and onions. Transfer carnitas to a platter.
Nutrition
- Calories
- 1326 Calories
- Fat Content
- 113 g
- Saturated Fat Content
- 41 g
- Trans Fat Content
- 0 g
- Cholesterol Content
- 290 mg
- Sodium Content
- 1127 mg
- Carbohydrate Content
- 11 g
- Fiber Content
- 3 g
- Sugar Content
- 6 g
- Protein Content
- 60 g
