Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Braise
Crisp
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Braise · About 150 min
- Combine 1200 g pork shoulder, cubed, 200 ml orange juice, 300 ml water, 200 g onion, quartered, 20 g garlic, 2 bay leaves, 1 tsp oregano, 1 tsp salt in a heavy pot. Cover and simmer gently 2.5 hours until fork-tender.
Check: Look for this result: fork-tender.
Shred · About 7 min
- Remove pork, discard bay and shred roughly. Reduce cooking liquid to 150 ml.
Crisp · About 8 min
- Heat 30 ml neutral oil in a wide pan; fry pork in batches 5–8 minutes until crisp at edges. Add reduced juices and serve.
Check: Look for this result: crisp at edges.
Tips
- Tender braised pork crisps best in small batches.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use boneless pork leg, allowing for a leaner result.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Carnitas one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Carnitas?
Tender braised pork crisps best in small batches.
What can I substitute in Carnitas?
Use boneless pork leg, allowing for a leaner result.
Can I prepare Carnitas ahead?
Prepare the measured ingredients for Carnitas one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
