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Michoacán Style Pork Carnitas (Crispy Slow-Braised Shredded Pork Shoulder)
The culinary pride of Michoacán: succulent pork shoulder chunks slow-braised with fresh orange juice, garlic, bay leaves, and spices until melt-in-your-mouth tender, then crisped to golden perfection.
Prep
20 min
Cook
90 min
Total
110 min
Ingredients
6servings
- Pork shoulder roast, cut into 5 cm chunks1000 g
- Yellow onion, quartered1 piece
- Garlic cloves, crushed4 clove
- Dried Mexican oregano1 tsp
- Salt1.5 tsp
Preparation Steps
1
Place pork chunks in a Dutch oven. Add onion, garlic, oregano, salt, juice of 1 orange, and 150 ml water.
5 min timer
2
Bring to a boil on stovetop, cover, and braise in preheated oven at 180°C for 75 minutes until tender.
75 min timer
3
Transfer pork to a baking sheet, pull into chunky shreds with two forks, and drizzle with pan juices.
4 min timer
4
Broil under oven grill for 6-8 minutes until edges are deeply crisped and caramelized. Serve in tacos with lime and cilantro.
8 min timer
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Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
