Slow Roasted Pork Carnitas

Rating:

Total Time:

It’s hard to believe I went until 22 without carnitas. They are now one of our favorite little indulgences and it’s one of those recipes that you can make and then use for multiple nights for multiple dishes!! Who’s gonna say no to that?

Slow Roasted Carnitas

The pork shoulder gently cooks for 3 hours and when it’s done, it literally melts in your mouth. Insanely tender and even more delicious with the addition of a little guacamole, it makes for a 100% satisfying meal. Add a skinny margarita and you couldn’t pay me enough to share!

You could use this carnitas recipe and throw it into tacos, nachos, quesadillas, or any other application you deem fit. You honestly couldn’t go wrong!

Carnitas

Slow Roasted Pork Carnitas

Print Only (Hide on screen only)

Description:

By:
Gaby Dalkin
Rating:
Servings:
0
Prep Time:
Cook Time:
Total Time:
Course:
Cuisine:

Ingredients

  • 3 pounds boneless pork shoulder cut into 2 inch cubes
  • 1/2 cup fresh Orange Juice
  • 1/4 cup fresh Lime Juice
  • 10 oz chipotle salsa
  • 1 tsp kosher salt plus more to taste

Instructions

  • Place the pork in a large dutch oven with the orange juice, lime juice, salsa and salt. Add enough water to barely cover the meat. Bring to a boil. Once boiling, reduce heat to medium low and simmer with the lid on for 2 hours, at which point the pork should be falling apart to the touch.
  • Turn the heat up to medium high, and continue to cook the pork for 45 minutes, uncovered, stirring every once in a while, until all the liquid has evaporated and the pork fat as been rendered.
  • Parts of the pork should be caramelized and golden brown. Remove the dutch oven from the stove and adjust seasoning as needed. Serve immediately or let cool and store in an airtight container for 4 days in the fridge
Slow Roasted Pork Carnitas: Chef Vision

For another great comforting pork recipe, check out my Pulled Pork Sliders

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

58 comments

    • Gaby

      anytime!!!! Or just come on over and help me eat the rest of my leftovers 🙂

    • Gaby

      totally easy to make!! Just throw it all in a pot and you are good to go!!!

  1. Brooke@foodwoolf

    It’s funny how these great dishes sneak up on you and change your life. Lucky for you, you have many more 24 years ahead of you to eat all the carnitas you can wrap your mouth around. xoxoxo

  2. Rhonda

    I made this for Halloween night – it will be the new tradition that replaces the old Halloween chili. SOOOOO good!!

  3. megan @ whatmegansmaking

    I made these yesterday and oh my goodness, they are WONDERFUL! Seriously amazing. We had friends over and you wouldn’t believe how much pork we ate 🙂 Definitely a big hit. I made them with King Arthur Flour’s soft wrap bread as the tortillas and the combination was incredible. Plus I made your guacamole!

    One question though – cubing the pork was incredibly difficult for some reason. Is there any way to do it faster? Could I get boneless pork? I had the hardest time getting the pork off the bone when cutting it.

    • Kate

      Ask your butcher to cut it off the bone for you. So much easier!
      Also my favorite carnitas recipe if from David Lebovitz. Check out his website.. This one is even simpler, so I’ll have to try it to!

  4. jmje

    I made this this weekend and it turned out great. Last night I used some of the leftovers to make naked burrito bowls with rice, black beans, cheese and guacamole. Very Good!

  5. Patty

    Gaby, Your recipes sound wonderful, and your photography is gorgeous. I enjoy reading and viewing them. Thank you!

  6. Samantha

    How many servings and does this make? And the serving size? (Approximate is fine!)

  7. Leanne

    Just made these. They are AMAZING Gaby! I ended up making them on an open face corn tortilla. so good and easy!

  8. Spicy Queso Fresco Guacamole

    […] more guacamole for dinner. Of course I’ll be stuffing my face with other amazing food like, Carnitas (with guac), Chips and Tomatillo Salsa (with guac), and Loaded Nachos (with […]

  9. Avocado Crema Recipe

    […] to become a staple when you have a quesadilla or a burrito, or a taco, or some carne asada, or some carnitas, or some spanish rice, or just some kick ass refried beans. Or you can be cool like me, and just […]

    • Gaby

      yay!! so glad you liked it! carnitas are the best

  10. Greg

    Plan to make this this weekend. Any recommendations on chipotle salsa? Sacrilege I know, but bottled would be easier, unless I can add chipotle sauce to salsa. 🙂

  11. ct

    This looks great! I’m having a nacho bar party and wondering if it would be possible to keep the carnitas warm in a crock pot? If so, do you have any tips for how to do that (liquids to add incase extra moisture is needed?) I’m also wondering if it would be possible to keep the nacho cheese sauce warm in a crock pot? Thanks!

    • Gaby

      nacho cheese sauce in a crock pot = 100%

      carnitas – yes you can keep them warm in the crock pot too! Just dump the entire tray of carnitas after you broil them into a crock pot and keep it on low!

  12. Jen

    Do you think I could initially cook this in the crock pot then broil to get crunchy before serving? If yes, what temp and how long? Should I adjust fluids?

    Thank you!

    • Gaby

      yes I totally think you could do that but I haven’t done it before so I can’t say how you should alter times with exact certainty. My initial instinct would be 8-10 hours on low. or 4-5 hours on high and keeping the liquids the same. LMK what you end up doing as I’m sure other people are curious!! Thanks 🙂

  13. Lynn

    I never comment on recipes but this one is worth commenting on! I made this last night for 20 people I doubled the recipe and they were amazing!!! I was hoping to have leftovers but no such luck. I have passed this recipe on to others and will most definitely be making it again!

  14. Shawn

    Made this today and it was AWESOME! I did sort of change one thing. I added a small can of chipotles with the sauce into the citrus juice, then blended it with a blending stick instead of using chipotle salsa. Then poured it over the meat and cooked as directed. I served it on corn tortillas with Yucatán style hot pink onions with habanero chiles and chopped cilantro. YUMMMM!!!!!!

  15. Gayle

    Hi Gaby,
    I’m a huge fan of carnitas but have never “attempted” lol …to make .
    This recipe looks super easy !! But, I’m curious what you refer to with the Chipotle salsa.?
    I’ve only bought Chipotle peppers in the can.

    • Gaby

      I have my own brand of chipotle salsa you can buy at williams sonoma. Otherwise any other thin red salsa will work!! I like the ones that are flavored with chipotle. It’s usually a fresh salsa so it would be in the refrigerated section of the market!

  16. Lia

    Delicious. I made for my daughter’s 13th birthday party and we did a nacho bar. Everyone loved it. Will definitely make it again. I used Guy Fieri’s chipotle salsa.