Serves 8
200 min
Perfect Carnitas
Recipe GLPRcbe963f80ba7bf
Tender, melt-in-your-mouth pork shoulder braised low and slow with warm spices, bay leaves, and caramelized aromatics. The meat becomes so tender it falls apart with a fork, and can be crisped up before serving for a delicious contrast of textures. This is true Mexican-style carnitas that can be made ahead and reheated.
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Ingredients
8 to 10 pound bone-in pork shoulder (or 6 to 8 pound boneless)
Kosher salt
2 tablespoons neutral-tasting oil
1 medium onion, chopped
3 cloves garlic, thinly sliced
1 teaspoon ancho chile powder
1 teaspoon chile powder
½ teaspoon cumin
2 bay leaves
1 cup water (plus additional for braising)
Directions
Cut the pork shoulder into large pieces approximately 4 to 5 inches. Trim away any excess surface fat. Season all sides generously with kosher salt. Refrigerate for at least several hours or overnight if time allows—this helps develop flavor and improve texture.
Preheat your oven to 350°F. Heat the oil in a large heavy pot (such as a Dutch oven) over medium-high heat until shimmering.
Working in batches if necessary to avoid crowding, sear the pork pieces on all sides until deeply browned, about 3 to 4 minutes per side. Transfer the browned pork to a plate and blot away excess grease with paper towels.
Pour 1 cup of water into the pot and use a wooden spoon to scrape up all the browned bits stuck to the bottom. Stir in the chile powder, ancho chile powder, bay leaves, cumin, sliced garlic, chopped onion, and a pinch of salt.
Return all the pork to the pot and add enough water so the meat is submerged about halfway. Bring to a simmer on the stovetop.
Transfer the uncovered pot to the oven and braise for 2 to 3 hours, turning the pork pieces a couple of times during cooking. The pork is done when almost all the liquid has evaporated and the meat falls apart easily when pierced with a fork.
Remove the pork from the pot and let it cool completely, then refrigerate until ready to serve. The meat can be stored in the refrigerator for several days, or wrapped in foil and frozen in a sealed bag for several weeks.
To reheat, thaw frozen carnitas overnight in the refrigerator if needed. Wrap in foil and place on a baking sheet in a 350°F oven until heated through, about 20 to 30 minutes. Unwrap the foil and return to the oven for a few more minutes if you prefer the meat to be crispy and caramelized.
