Easy Pork Carnitas Oven Recipe Perfect for Cozy Weeknight Di

• servings: 8 servings
• active time: 20 minutes
• total time: 56 years 2 months 15 day

Ingredients

3-4 pounds pork shoulder (1.4-1.8 kg)

1 cup orange juice (240 ml)

2 tablespoons lime juice (30 ml)

4 large garlic cloves, minced

1 medium onion, sliced

1 cup chicken broth (240 ml)

1 tablespoon ground cumin

1 teaspoon dried oregano

1 tablespoon smoked paprika

1 teaspoon chipotle powder (optional)

1 tablespoon salt

1 teaspoon black pepper

2 bay leaves (optional)

Fresh cilantro, chopped (for serving)

Directions

Preheat your oven to 300°F (150°C).

Trim excess fat from the pork shoulder if there’s a thick layer, leaving some for flavor. Pat the pork dry with paper towels.

In a small bowl, mix salt, black pepper, cumin, oregano, smoked paprika, and chipotle powder if using.

Rub the seasoning all over the pork shoulder, pressing it in well.

Place the sliced onions in the bottom of a Dutch oven or roasting pan, then set the pork on top.

Pour the orange juice, lime juice, minced garlic, and chicken broth around the pork (not directly on top to avoid washing off the rub).

Add bay leaves if using, tucking them beside the pork.

Cover the pot tightly with the lid or foil and place it in the oven.

Roast for 3 hours, then remove the lid or foil and roast uncovered for another 1 to 1.5 hours to caramelize and crisp the top. Add broth or water if it looks dry.

Remove the pot from the oven. Using two forks, shred the pork directly in the pot, mixing it with the juices and onions.

Optional: Spread shredded pork on a rimmed baking sheet and broil for 3-5 minutes to get crispy edges. Watch carefully to avoid burning.

Serve warm with tortillas, rice, or on salads.

Nutrition

• Serving Size: 4 ounces (112 g)
• Calories: 320
• Total Fat: 22
• Saturated Fat: 8
• Sodium: 700
• Total Carbohydrate: 2
• Protein: 28