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One of the best meats to have on hand for street tacos, bowls, enchiladas, hard roll sandwiches or as a topping for eggs, in my opinion, is flavorful shredded pork. Specifically, carnitas. The flavors of lime, garlic, orange, onion are so delicious--it's hard to stop eating it.

"A scattering of cotija cheese and some warm corn tortillas is all you need..."

Notes: Canola oil may be subbed for avocado oil.


Ingredients: 1 Tbsp. olive oil, 2.5-3 lbs. pork shoulder (Boston butt)- cut into large chunks, 6 cloves fresh garlic, 3/4 cup chicken or veggie broth, juice of three limes, juice of 1 large orange, 1 large sweet onion-chopped, 1 Tbsp. cumin, 1 Tbsp. dried oregano, sea salt.

Serves 6 .

1. Prep the pork: Preheat oven to 300*. Heat a dutch oven or large skillet over medium-high heat. While the dutch oven is heating, sprinkle the pork pieces liberally with salt. Once dutch oven is hot, add avocado oil. Add in pork and sear for 4-5 minutes on each side until browned.

2. Make braising liquid: In a bowl, mix the garlic, chicken broth, onion, orange juice, lime juice, bay leaves, and spices. Stir, then add to dutch oven with pork. If using a slow cooker, put pork into the cooker, and pour over the braising liquid. (At this point you can cool and refrigerate overnight, if you like. Or proceed with step 3.)

3. Cook: Place dutch oven into oven at 300* and braise for 3 hours. (Or use a slow cooker on high for 4 hours, until meat is fork-tender.) Once pork is tender and shreddable, remove from your dutch oven or slow cooker and transfer to sheet pan. Use two forks to shred the meat and then pour the remaining braising liquid back over the meat. *For crispy edges, broil the carnitas in the oven on high until browned, about 2 minutes.

Tip: Serve with fresh torn cilantro on top.

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