CARNITAS
Carnitas is not only super delicious, but also a really versatile main dish that you can repurpose for all kinds of meals, such as tacos or salad bowls, or even enjoy it on its own with a side of vegetables. The cooking time is a bit lengthy, so you need to plan ahead, but if you do that, the active cooking is minimal—almost a set-it-and-forget-it kind of situation, which is always a nice break. If you have any left over, pour the cooking liquid over it to keep it all nice and moist. SERVES 6
PREP TIME: 10 minutes
COOK TIME: 2 hours, 30 minutes
2 tablespoons (30 ml) extra-virgin olive oil
1 (2-pound) pork shoulder
Salt
Freshly ground black pepper
3 to 4 cups (960 ml) water
4 garlic cloves, crushed
3 fresh thyme sprigs
2 dried bay leaves
2 teaspoons (10 ml) dried oregano
- Preheat the oven to 325°F (165°C).
- In a large ovenproof pot or Dutch oven over medium-high heat, heat the olive oil. Season the pork shoulder with salt and pepper, and gently lower it into the pot. Sear for 5 to 7 minutes on each side, or until browned. Add the water, garlic, thyme, bay leaves, and oregano, and transfer the pot to the oven.
- Cook for 1½ to 2 hours, or until the pork is cooked through and can easily be shredded with a couple of forks. Shred the whole thing, stir it around in the cooking liquid, and serve.
VARIATION 1 CARNITAS TACO SALAD: For a different texture, make the Taco Salad (here) with the carnitas instead of ground beef.
VARIATION 2 SLOW COOKER CARNITAS: Put all the ingredients in a slow cooker, and cook on low for 8 hours.
PREP TIP: Make the carnitas ahead of time, and store in the fridge for up to 5 days or in the freezer for up to 3 months.
More Recipes You'll Love
This carnitas recipe sears a pork shoulder until browned, then braises it with garlic, thyme, bay leaves, and oregano until it shreds at the touch of a fork. Stir the shreds back through the cooking liquid and serve. It is almost a set-it-and-forget-it dinner.
Pro Tips
- Sear the pork shoulder 5-7 minutes per side until properly browned before the water goes in. That browning is where the flavor starts.
- Use 3-4 cups of water and cook 1 1/2-2 hours, until the pork shreds easily with a couple of forks.
- Shred the pork and stir it back through the cooking liquid. That is what keeps carnitas moist instead of dry.
- Store leftovers with the cooking liquid poured over them - it keeps the meat moist for days.
- Slow cooker carnitas: put everything in the cooker and cook on low for 8 hours. The leftovers make a great taco salad instead of ground beef.
Frequently Asked Questions
Is carnitas paleo?
It is - pork shoulder, olive oil, garlic, thyme, bay leaves, oregano, salt, and pepper. No dairy and no grains.
How long do leftovers keep?
Up to 5 days in the fridge or 3 months in the freezer. Always store the meat in its cooking liquid.
Can I make carnitas in a slow cooker?
Yes - put all the ingredients in and cook on low for 8 hours. Shred the pork and stir it through the juices before serving.
What should I serve with carnitas?
Tacos in lettuce cups, taco salad, or on its own with vegetables. It is endlessly versatile.
Recipe Card
Ingredients
Method
- Preheat the oven to 325°F.
- In a large ovenproof pot or Dutch oven over medium-high heat, heat the olive oil.
- Season the pork shoulder with salt and pepper, and gently lower it into the pot.
- Sear for 5 to 7 minutes on each side, or until browned.
- Add the water, garlic, thyme, bay leaves, and oregano, and transfer the pot to the oven.
- Cook for 1½ to 2 hours, or until the pork is cooked through and can easily be shredded with a couple of forks.
- Shred the whole thing, stir it around in the cooking liquid, and serve.
