Braised Pork Carnitas🍖 Main

Name: Braised Pork Carnitas
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 12 servings
Ingredients: 4 lb pork butt, cut into 2-inch cubes; 1 tbsp sea salt; 1 tsp cumin; 1 tsp dried oregano; 2 bay leaves; 1/2 medium white onion, cut into slices; 2 cloves garlic, chopped; 2 cups water; 1/2 cup orange juice; 1/2 cup milk

This traditional Mexican specialty features tender pulled pork that's been slow-cooked until falling apart. The straightforward preparation consistently delivers moist, flavorful meat that's absolutely irresistible.

By Marcus Rivera, Kitchen Tips Editor

Prep: 15 minCook: 150 minServes: 12

mexican pork tacos main course braised

Be the first to rate!

Good Mexican-inspired cooking is all about bold flavors and fresh ingredients coming together without fuss, and this recipe captures that spirit perfectly. This braised pork carnitas is the kind of meal that gets everyone to the table fast — it is vibrant, satisfying, and endlessly customizable to suit your household's tastes.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

Set out the toppings buffet-style and let everyone build their own — it is half the fun and means everyone gets exactly what they want. This recipe also works beautifully as a base for burrito bowls, nachos, or a loaded quesadilla the next day.

Ingredients

4 lb pork butt, cut into 2-inch cubes
1 tbsp sea salt
1 tsp cumin
1 tsp dried oregano
2 bay leaves
1/2 medium white onion, cut into slices
2 cloves garlic, chopped
2 cups water
1/2 cup orange juice
1/2 cup milk

Nutrition (Per 12 servings)*

209

Calories

29g

Protein

Carbs

Fat

Fiber

696mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Preheat the oven to 300°F. Place the oven rack in the middle position.
Add all of the ingredients to a dutch oven. Bring the mixture to a simmer over medium-high heat.
Braise: Place the cover on the dutch oven and place it into the oven. Cook for 2 hours, or until the meat can be pulled apart with a fork. You can also cook the meat in a slow cooker on high for 6 to 7 hours.
Remove the meat from the dutch oven and place it on a foil-lined baking sheet. Let it cool while you reduce the sauce.
Reduce the sauce: Strain the cooking liquid and then place it back into the dutch oven over high heat. Reduce the liquid until you have about 1 cup left. It will become thick and slightly syrupy. This should take about 20 to 30 minutes.
Shred the meat: While the sauce is reducing, shred the carnitas. You want a chunky shred. Pull each piece of meat apart into a few pieces. Once the sauce is reduced add it over the meat and toss to coat the meat in the juices.
Broil the meat: Set the oven to broil. Evenly spread the meat on the baking dish so that you have a single layer. Place the baking pan into the oven on the middle rack and broil until the top of the meat is well browned and crispy, about 5 to 8 minutes. Flip over the meat and broil on the second side for another 5 to 8 minutes.
Serve with fresh tortillas and your favorite toppings.