Name: Oven-Braised Carnitas with Orange, Lime, and Bacon Fat Recipe
Prep time: 15 min
Cook time: PT-491831H27M45S
Total time: PT-491831H27M45S
Cuisine: Mexican
Ingredients: 2½ – 3 pound pork butt, cut into large pieces at least 2×2 inches in size; 1 pound lard (or suet if lard is unavailable); ¼ cup bacon fat; 1 tablespoon olive oil; ½ orange, skin on, quartered; 1 lime, skin on, quartered; 4 medium garlic cloves, skinned and left whole, slightly smashed; 1 jalapeno, stemmed and sliced into ½ inch rings, seeds left in; 1 medium yellow onion, skinned and quartered; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ½ teaspoon dried oregano; 1 teaspoon ground cumin; ½ teaspoon garlic powder

Introduction

Carnitas are tender, flavorful Mexican-style pulled pork that’s perfect for tacos, burritos, or simply enjoying on its own. Slow-cooked until meltingly soft and then crisped under the broiler, this dish balances rich, juicy meat with a hint of citrus and spice. It’s a classic comfort food that’s easier to make at home than you might think.

A blue pot filled with cooked brown meat chunks that have a slightly crispy texture on the outside, mixed evenly inside a light cream interior pot. The meat pieces vary in size and are stacked loosely with a visible single brown bay leaf placed on top near the center. A wooden spoon with a smooth, rounded end rests inside the pot on the right side, partially touching the meat. The pot sits on a white marbled surface showing subtle gray veins with a soft, natural light falling from above. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ – 3 pound pork butt, cut into large pieces at least 2×2 inches in size

1 pound lard (if unavailable, use suet)

½ orange, skin on, quartered

1 lime, skin on, quartered

4 medium garlic cloves, skinned and left whole, slightly smashed

1 jalapeno, stemmed and sliced into ½ inch rings, seeds left in

1 medium yellow onion, skinned and quartered

1 teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon dried oregano

1 teaspoon ground cumin

½ teaspoon garlic powder

¼ cup bacon fat

1 tablespoon olive oil

Instructions

Step 1: Preheat your oven to 275 degrees F (135 degrees C).

Step 2: In a 9x11x2 inch casserole dish or similar oven-proof vessel, combine the pork pieces, lard, orange, lime, garlic, jalapeno, onion, salt, pepper, oregano, cumin, garlic powder, and bacon fat. Cover the dish tightly with parchment paper and foil, then bake for 30 minutes.

Step 3: Remove the casserole from the oven and carefully push the pork pieces into the melted fat. Re-cover and return to the oven for 3½ hours. Check a piece for tenderness; if needed, bake up to an additional hour until very tender.

Step 4: Take the dish out of the oven and use tongs to remove the pork pieces, placing them aside. Discard the solids but save the cooking liquid. Separate the fat from the liquid by skimming or using a fat separator. Reserve some fat for brushing during browning, and keep some liquid to moisten the meat if shredding.

Step 5: Line a sheet pan with foil and brush with olive oil. Arrange the pork pieces on the pan and brush the tops with reserved fat. Place under the broiler for about 5 minutes, then flip and broil for another 1-2 minutes more. Watch carefully to avoid burning—aim for a caramelized, crispy exterior.

Step 6: Serve the carnitas in small chunks or shredded. For tacos, warm flour or corn tortillas and fill them with shredded pork moistened with some reserved cooking liquid. Save leftover liquid to reheat and keep the meat juicy.

Tips & Variations

If lard is unavailable, suet or even bacon fat alone can substitute well to achieve rich flavor and texture.

For milder heat, remove the jalapeno seeds before cooking.

Mixing a bit of the cooking liquid back into shredded meat keeps it moist and flavorful.

Try adding chopped fresh cilantro, diced onion, and a squeeze of lime when serving for authentic garnishes.

Carnitas also work great in burritos, quesadillas, or as a topping for salads and nachos.

FAQs

Can I use a different cut of pork for carnitas?

While pork butt is preferred for its fat content and tenderness after slow cooking, you can use pork shoulder if pork butt is unavailable. Avoid lean cuts as they may dry out during cooking.

Do I need to use lard for authentic flavor?

Lard adds traditional richness and helps achieve the proper texture, but if you cannot find it, suet or bacon fat are good substitutes. The key is enough fat to braise the pork slowly and keep it moist.