4-5 pound boneless trimmed pork butt or shoulder, cut into bite sized cubes
2 tablespoon ground cumin
2 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano
1 onion, peeled and quartered
Juice of 2 limes
Juice of 2 oranges
2 cups water
Restaurant quality carnitas, slowly cooked, caramelized and crispy, Honestly, it is so good. Perfect for tostados, nachos, tacos and burritos.


1.Preheat oven to 300 degrees.
2.In large bowl combine cooked the trimmed pork pieces with the salt, pepper, cumin and oregano, Stir to coat the pork evenly.
3.Add both the orange and lime juice and stir. Save the orange pieces.
4.Add meat to a Dutch oven pot. Add the onion and orange pieces as well.
5.Pour the water over the meat and bring to a boil over medium heat, uncovered, and let simmer for about 5 minutes.
6.Put the cover on the pot and place in the preheated oven for about 2 hours or until the meat falls apart when prodded with with a fork.
7.Remove the pot from the oven. using a slotted spoon place the meat on a foil lined baking sheet. At this point, turn your oven to broil.
8.Strain the liquid remaining in the pot. If you do not have a strain you can use the slotted a slotted spoon. Once you have just the braising liquid place the pot over high heat and bring to a boil. It should start to thicken and become syrup like. This should take about 20-25 minutes.
9.While the liquid is reducing, shred the pork by using two forks.
10.Once the liquid has reduced add your shredded pork to the pot and gently stir. Taste and add additional spices as necessary.
11.Pour the pork back onto the foil lined baking sheet and evenly spread it out into a single layer.
12.Place the baking sheet on the lower to middle rack on the oven and broil until the top of the meat is browned and starting to crips up. This should take about 7-8 minutes. Flip the pork with a large flat spatula and brown the other side for an additional 7 minutes.
13.Serve immediately and enjoy!


  • Pure Goodness.  Impossible not to “sample” before making a plate!
  • The caramelization and crispiness this dish get from the broiler is a game change.  Do not skip this step, it is so worth it!
  • You can definitely make this in a slow cooker.  Just reduce the amount of water you use by about a 1/2 cup and cook on low for 6-8 hours or high for 4-6 hours or until the pork is tender and falls apart.  Follow the same process for reducing the liquid and broiling the pork as you would if you made it in a Dutch oven,
  • I use two oranges.  We really like the orange flavor.  If you find it too much then just use one orange.
  • If you like your carnitas a little sweeter  just add a tablespoon or two of agave to the sauce while it’s reducing.
  • I like add a little bit of slurry to the reduced sauce right before I add the pork.  It just thickens it a little bit which is how we like it. Totally a preference.
  • Added bonus – your house will smell amazing.

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