Sobre esta receta

Tiernas, jugosas e irresistiblemente crujientes — estas carnitas mexicanas clásicas se cocinan lentamente en un aromático baño de citrus y manteca hasta que queden tan suaves que se deshacen, luego se crochan bajo el asador para obtener esos bordes dorados y caramelizados característicos. Esta es la verdadera receta: sin atajos en el sabor, pero completamente accesible para un cocinero casero. Perfectas para tacos, burritos, bowls de arroz, o apiladas en un plato con todos los acompañamientos.

Instrucciones

1. 1

   Preheat your oven to ![300°F]. Pat the pork shoulder chunks completely dry with paper towels — this is key for good browning. Season all sides generously with kosher salt and black pepper.

2. 2

   Place the seasoned pork shoulder pieces in a single layer in a large Dutch oven or heavy oven-safe pot. Add the orange juice, lime juice, and water. Scatter in the chopped medium white onion and garlic smashed. Sprinkle the cumin, oregano preferably Mexican oregano, chili powder, and smoked paprika evenly over the top. Nestle in the bay leaves and cinnamon stick.

3. 3

   Bring the liquid to a gentle simmer on the stovetop over ^[medium-high heat]. Once simmering, cover the pot tightly with a lid and transfer to the oven. Braise for 1 hour 30 minutes, until the pork shoulder is completely tender and pulls apart easily with two forks.

4. 4

   Remove the pot from the oven. Using tongs or a slotted spoon, transfer the pork shoulder pieces to a large baking sheet, leaving the braising liquid in the pot. Discard the bay leaves and cinnamon stick. Place the pot with the braising liquid over ^[high heat] and boil, uncovered, for 8–10 minutes until it reduces to a thick, syrupy glaze (about ½ cup). This concentrated liquid is liquid gold — don't skip this step.

5. 5

   Use two forks to gently shred and pull the pork shoulder into large, irregular chunks on the baking sheet — don't over-shred, you want some bigger pieces for texture. Drizzle the reduced braising liquid over the pork shoulder and toss to coat every piece.

6. 6

   Switch your oven to ^[broil on HIGH]. Spread the pork shoulder in an even layer on the baking sheet. Broil on the top rack for 5–7 minutes, watching closely, until the edges are deeply golden brown and crispy. Use tongs to flip the larger pieces and broil for another 3–5 minutes for extra crispiness on all sides.

7. 7

   Taste the carnitas and adjust seasoning with a pinch of kosher salt if needed. Serve immediately on warm small corn tortillas warmed topped with diced medium white onion, fresh cilantro, a squeeze of limes, and your choice of salsa, medium avocado sliced or, or pico de gallo.