Ingredients
Method
- Season the pork: Pat the pork chunks dry with paper towels and season generously with salt and pepper on all sides.
- Sear the meat (optional but recommended): Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add half of the pork in a single layer and sear until golden brown on all sides, about 4–5 minutes per batch. Remove to a plate and repeat with remaining pork.
- Build the braising liquid: In the same pot, add sliced onions and cook for 2 minutes until softened. Add garlic, cumin, smoked paprika, and chili powder; stir for 30 seconds until fragrant. Pour in orange juice, wine (or vinegar), and chicken broth, scraping up any browned bits from the bottom of the pot.
- Braise: Return seared pork to the pot along with bay leaves. The liquid should come about halfway up the meat—if not, add more broth or water. Bring to a simmer, then reduce heat to low. Cover and braise for 2–2½ hours, turning pieces every 30 minutes so they cook evenly.
- Check doneness: The pork is ready when it's fork-tender but still holds its shape (not falling apart into shreds). Internal temperature should reach about 195°F.
- Crisp the meat: Remove bay leaves. Transfer the braising liquid to a measuring cup and skim off excess fat from the top—save this for another use or discard. Return 2–3 tablespoons of the defatted liquid to the pot along with the pork. Increase heat to medium-high and let it bubble vigorously until most of the liquid evaporates, about 10 minutes.
- Finish: Use tongs to pull apart larger chunks slightly if desired (you want some shred but mostly chunky pieces). Let the meat sit in the hot pot for another 5 minutes so edges crisp up further. If you prefer more browning, spread it on a baking sheet and broil for 3–4 minutes until edges are golden and crispy.
- Assemble: Warm corn tortillas in a dry skillet or directly over gas flame for charred spots. Fill with carnitas, top with pickled onions, cilantro, lime juice, and crema. Serve immediately.
Nutrition
Notes
The secret I keep coming back to is getting that browning right at the end. You want the meat tender but not mushy—pull it off the heat when it's still holding its shape, then crisp it in a hot skillet or under the broiler for five minutes. A pinch of cumin and a squeeze of lime make all the difference if you're serving on a busy night.
I serve these with warm corn tortillas, pickled red onions, and a quick cilantro-lime crema. They're also great folded into burritos or piled onto nachos for movie night. The leftovers reheat beautifully in the oven at 350°F for about ten minutes—just enough to bring back that crispy edge without drying out.