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carnitas recipe
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Classic Carnitas Recipe

This classic carnitas recipe from Alison Needham is made with pork that's tender + flavorful. Top with guac, salsa and dig in!
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: gluten-free carnitas, gluten-free main dishes, gluten-free mexican recipes, meat recipes
Servings: 4 people
Author: Alison, A Girl Defloured

Ingredients

  • 2 pounds of boneless pork shoulder or butt
  • olive oil
  • salt and pepper
  • 1 C stock, beef or chicken is fine
  • 1 tablespoon orange zest
  • juice from ½ an orange, about 1 ounce
  • 2 onions, roughly chopped
  • 4 cloves of garlic, peeled and smashed

Instructions

  • Preheat oven to 350 degrees. Heat a large, heavy pot over high heat (I use my le creuset–you’l want something with a lid). Add a glug of olive oil to the pan. Season meat well with salt and pepper, then brown quickly on each side (about 2 minutes per side).
  • Add stock, orange zest and juice, onions and garlic. Place lid on pot and put in the oven. Bake for 2 hours or until meat is almost fork tender. Remove lid (and keep it off), drain off all but ½ C juice and return to the oven for another hour, turning meat halfway through. This will help brown the pork nicely.
  • Remove from oven and shred meat, discarding any fatty bits. If you like your carnitas tender and juicy, stop here. If you like them crispy (like me), place the meat on a large rimmed cookie sheet and set under the broiler for a few minutes or until all the meat is dark golden brown and crackling hot. Serve with corn tortillas, chopped cilantro and green onions, guacamole and salsa.