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Citrus carnitas are caramel-brown, salty-tart pork that practically falls apart when you look at it. Big chunks of pork shoulder simmer in lime and lemon juice until the water cooks away and the meat magically fries and caramelizes in its own fat. The cumin is earthy, the cayenne gives just the right bite, and the citrus slyly tenderizes everything.
Pro Tips
- Cut the pork into large 3-4 inch chunks, not bite-sized. Big pieces hold their structure through the long cook and shred beautifully at the end.
- Bring the pot to a rip-roaring boil first, then settle into a steady, strong simmer with the pan uncovered. The evaporation is what concentrates the citrus flavor.
- Do not be discouraged during the first hour — it looks like uninspired soup. The magic happens when the water finally cooks out and the pork fries in its own fat.
- Watch the final browning like a hawk. That caramelized crust comes fast, and it is the whole point of the dish.
Frequently Asked Questions
How long do citrus carnitas take to cook?
About two to three hours from start to finish. The active time is minimal — the pot does the work while the water evaporates.
What cut of pork is best for carnitas?
Pork shoulder, boneless or bone-in. Its marbling is what lets the meat caramelize in its own fat at the end.
How many servings does this recipe make?
Eight to twelve servings — a serious batch that feeds a crowd or stocks the fridge for the week.
How should I serve carnitas?
Lettuce wraps, over roasted vegetables, or with cauliflower rice and salsa. Let the meat rest 5 minutes before serving so the juices settle.
Recipe Card
Ingredients
Method
- 1. With a sharp knife, cut the pork shoulder into a few large chunks. You don’t want them bite-sized; I make mine about 3–4 inches across.
- Place the pork pieces in a large zipper storage bag.
- 2.
- In a small bowl, combine the cumin, garlic powder, salt, coriander, black pepper, and cayenne; mix with a fork.
- Add the spice blend to the bag, zip it closed, and shake assertively until all the pieces are coated with the spices. Feel free to add hips to the shaking action.
- 3.
- Place the pork in a large, deep pot.
- Pour the lime and lemon juice into the bottom of the pot, then add water to just cover the meat.
- 4.
- Place the pot on high heat and bring the water to a rip-roaring boil.
- When it’s rolling, reduce the heat to keep a steady, strong simmer with the pan uncovered. The liquid should bubble a fair amount but should not be at a vigorous boil.
- While it’s cooking, it will look like uninspired soup.
- Do not be discouraged! As the water evaporates, the powerful acidic qualities of the citrus juice tenderize the meat.
- 5. At about the 2-hour mark, check the pot. The water should be much lower and maybe even almost gone. Things are about to get interesting! Allow all the water to cook out of the pan, and watch as the meat magically fries and caramelizes in the pork fat and fruit juice. It is a thing of beauty, but now you need to pay attention so the alluring exterior doesn’t burn.
- 6. Carefully turn the hunks of meat—without shredding them—to brown on all sides, then remove the hunks to a plate and let them rest for 5 minutes before eating.
