Carnitas — literally "little meats" — is Mexican pork confit: pork shoulder braised in lard or its own fat until impossibly tender, then crisped in the oven at the end until the edges are golden and slightly caramelized. The two textures in the same bite — soft, yielding interior and crispy exterior — is what makes carnitas uniquely satisfying. These are the tacos people talk about.
Ingredients
The Braise
Place all pork and seasonings in a Dutch oven. Add orange juice, lime juice, zest, garlic, and herbs. Add just enough water to come halfway up the pork. No lid. Cook at 300°F (150°C) for 1.5–2 hours until liquid has mostly evaporated and pork is tender.
- Increase oven to 425°F (220°C)
- The pork should now be sitting in its own rendered fat
- Cook another 20–25 minutes tossing once, until edges are crispy and golden
- Shred coarsely with two forks — leave some chunks for texture
"The open pot method is deliberate. The liquid evaporates completely, then the pork fries in its own rendered fat. This creates the dual texture — tender inside, crispy outside — that you cannot achieve with a covered braise."
Double-stack corn tortillas — they are small and prone to tearing under the weight. Add pork, white onion, cilantro, and a generous squeeze of lime. Nothing else needed. Carnitas are complete on their own. Guacamole and salsa on the side.