Dutch Oven Crispy Braised Pork Carnitas
Traditional stovetop braised pork shoulder in orange, lard, and spices until tender and self-crisped.
dutch-oven Timer
Set for 150 mins @ 325°F (163°C) Stovetop / Oven Simmer
Ingredients
Base recipe calibrated for 8 adults.
Not included: Water — no confident product match, so you'll need to add it yourself.
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Get to the Point Execution
Place seasoned 4 lb pork butt chunks in Dutch oven with orange juice, onion, garlic, cumin, and 1 cup water.
Bring to a boil, then cover and simmer gently on low heat (or 325°F oven) for 2 hours.
Remove lid and increase heat to medium-high for 25-30 minutes to evaporate remaining water.
Fry the pork chunks in their own rendered fat until golden and crispy on all sides.
Step-by-Step Guided Instructions
Cut 4 lbs pork shoulder into 2-inch chunks. Place in a heavy Dutch oven with 1 sliced onion, 5 crushed garlic cloves, 1 tbsp ground cumin, 1 tbsp Mexican oregano, 1.5 tsp kosher salt, juice of 1 orange, juice of 1 lime, and 1 cup water.
The water acts as a gentle braising medium initially, letting the fat render out slowly.
Bring to a boil over medium-high heat. Cover with heavy lid, turn heat to low (or transfer to a 325°F preheated oven), and braise for 2 hours until pork is completely fork-tender.
The heavy cast iron lid keeps steam locked inside, preserving juiciness.
Remove lid. Return to medium-high heat on stovetop. Allow the remaining braising water to boil off completely over 15-20 minutes, leaving only rendered pork fat behind.
Listen for the sound shift: bubbling watery boil changes to a sizzling fry when the water is gone.
Fry the pork chunks in the bubbling rendered fat for 8-10 minutes, stirring occasionally, until all exterior edges are deep golden brown and crunchy.
This is the authentic Michoacán method: braise in liquid, then fry in rendered fat in one pot.
Serve directly from the Dutch oven to the table with warm corn tortillas, fresh cilantro, diced white onions, and lime wedges.
Shred meat finely and fold into warm flour tortillas with melted cheese.
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Re-crisp in a hot cast-iron skillet over medium-high heat for 3 minutes.