Oven-Baked Pork Carnitas Recipe
For those seeking a succulent and flavorful dish, oven-baked pork carnitas are a delightful choice. This Mexican-inspired recipe marries convenience and authenticity, bringing tender, juicy meat with a crispy exterior to your table. Within this guide, we explore how to master this dish, ensuring your meal is nothing short of impressive.
Growing up, Sunday afternoons meant family gatherings bustling with laughter and the aromatic scent of spices wafting from the kitchen. My grandmother’s rendition of this dish was always the highlight. She would slow-cook the pork to perfection, and it felt like a special ritual each time. These cherished memories inspired me to recreate this dish, adapting it to the oven for convenience, while preserving those rich familial flavors.
Why You’ll Love This Recipe
This recipe is a game-changer for several reasons. First, it offers the authentic taste of traditional carnitas without the need for a deep fryer, making it healthier and more approachable for home cooks. Additionally, the ingredients are simple and accessible, ensuring you can whip up this dish anytime a craving strikes. Finally, the versatility of these carnitas means you can enjoy them in tacos, burritos, or even on a salad, making it a handy recipe to have in your repertoire.
Ingredients Notes
The secret to great carnitas lies in the balance of spices and the quality of the pork. Seek out a well-marbled pork shoulder or butt, as the fat content ensures tender meat. If you’re unable to find fresh orange juice, bottled works in a pinch but choose one with no added sugar. Alternatively, substitute with lime juice for a tangier profile. Fresh herbs like oregano and bay leaves enhance flavor without overpowering the dish.
Recipe Steps
Step 1
Preheat your oven to 300°F (150°C). Pat the pork dry with paper towels and cut it into large chunks. Season the meat generously with salt and pepper.
Step 2
In a large Dutch oven or oven-safe pot, heat a few tablespoons of oil over medium-high heat. Brown the pork pieces in batches to avoid overcrowding. This step is crucial for developing flavor. Once browned, remove and set aside.
Step 3
Add diced onions and minced garlic to the pot, sautéing until translucent and fragrant. Return the pork to the pot, along with orange juice, chicken broth, bay leaves, cumin, and oregano. Ensure the liquid covers the pork about halfway.
Step 4
Cover the pot with a lid and transfer to the preheated oven. Cook for 2 ½ to 3 hours, or until the pork is tender and easily shredded with a fork.
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Step 5
Remove the pot from the oven and open the lid. Use a slotted spoon to transfer the pork onto a baking sheet. Shred the meat with two forks and spread it out evenly. Broil on high for about 5-10 minutes until crispy, watching carefully to prevent burning.
Storage Options
To store leftovers, let the carnitas cool to room temperature. Place them into airtight containers and refrigerate for up to 4 days. For longer storage, freeze the carnitas in airtight freezer bags for up to 3 months. When ready to eat, reheat in an oven at 300°F (150°C) until warmed through. This maintains texture while keeping the flavors intact.
Variations & Substitutions
To cater to different dietary preferences, consider using chicken or jackfruit as a substitute for pork. Adding different spices like smoked paprika or chili powder can introduce exciting new flavor profiles. For a more keto-friendly version, omit any sugars and serve with low-carb tortillas or lettuce wraps.
Serving Suggestions
These carnitas shine in a variety of contexts. Serve them in warm corn tortillas for a classic taco night, topped with fresh cilantro and diced onions. For a fun twist, try them over a bed of rice with avocado and lime wedges. Hosting a party? Set up a taco bar with assorted toppings and watch your guests have a blast creating their perfect dish.
Frequently Asked Questions
What cut of pork is best for carnitas? Pork shoulder or butt is ideal due to their fat content and marbling, which helps the meat stay tender during the cooking process. This cut ensures that the carnitas remain juicy, even after broiling.
Can I make these carnitas in a slow cooker? Absolutely! Simply follow the same preparation steps but cook the pork on low for 8 hours or high for 4 hours in a slow cooker. Be sure to finish them under a broiler to achieve the signature crispiness.
How do I keep my carnitas from drying out? Ensuring there is an adequate amount of liquid in the pot during cooking is key. When storing leftovers, include some of the cooking liquid to help retain moisture. Reheat carefully, either in an oven or stovetop, to preserve their succulence.
As you embark on making this dish, let it be a journey of flavors and memories. Whether shared among friends or enjoyed in quiet solitude, these pork carnitas promise satisfaction in every bite. Happy cooking!
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Oven-Baked Pork Carnitas Recipe
Ingredients
Main Ingredients
- 4 lbs pork shoulder cut into large chunks
- 2 tsp salt
- 1 tbsp ground cumin
- 1 tbsp oregano dried
- 4 cloves garlic minced
- 1 cup orange juice
- 1 cup lime juice freshly squeezed
Instructions
Preparation Steps
- Preheat the oven to 300°F (150°C).
- Season the pork with salt, cumin, and oregano.
- In a large Dutch oven, combine the pork, garlic, orange juice, and lime juice.
- Cover and bake in the preheated oven for about 3 hours or until the pork is tender.
- Remove pork from the oven and shred with forks. Optionally, crisp the pork under a broiler until edges are lightly browned.
Notes
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