70 minutes
A traditional Mexican dish made with succulent, slow-cooked pork shoulder that is then fried to golden perfection.
Boneless Pork Shoulder, cut into 1-inch cubes
0 lb
teaspoons
Lime Juice, fresh
teaspoons
1. Prepare and Simmer the Pork
Place 1½ pounds of boneless pork shoulder cut into 1-inch cubes into a wide, heavy-bottomed pan. Pour in enough water to just cover the pork, then stir in ½ teaspoon of salt and 2 teaspoons of fresh lime juice. Bring the mixture to a gentle simmer, cover the pan, and let it cook for about 45 minutes until the pork is tender to the touch.
2. Evaporate Liquid and Brown the Pork
Once the pork is tender, remove the lid and increase the heat to boil away the remaining liquid. After the liquid has evaporated, continue cooking the pork, allowing it to fry in its own fat until it's golden and sizzling.
3. Drain and Season
After achieving that beautiful golden color, remove the meat from the pan and let it drain on a setup that allows excess fat to drip away. Finally, taste the carnitas and add a little more salt if needed.
Opt for pork shoulder or pork butt with good marbling to ensure tenderness and flavor.
Post-cooking, broil or pan-fry the pork until edges are crispy for texture contrast.
Cook the pork on low heat in a Dutch oven, slow cooker, or oven to break down connective tissues.
Sear the pork cubes in a hot pan before slow-cooking to develop deeper flavors.
Marinate the pork overnight with cumin, oregano, garlic, lime, and orange juice for depth of flavor.
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