Orange-Lime Carnitas with Crisp Edges
Not rated yet. Be the first.
Somebody always wanders into the kitchen when the oven door opens. Pork shoulder braises slowly in orange and lime until it falls apart, then a few minutes under the broiler crisps the edges.
The short version
Rub pork shoulder with salt and spices, braise it covered with orange, lime, onion and garlic at 300°F for about 2½ hours, shred it, then broil it with some of the reduced juices until the edges crisp. Don't skip the broiler.
What makes ours better
why ours wins the argument at dinner
-
Braise with orange and lime. Citrus juice does the job of the traditional long simmer in fat, tenderizing the pork and adding a bright edge that cuts the richness. Orange sweetens, lime sharpens.
-
Boil down the juices and toss them back in. The liquid left in the pot is concentrated pork flavor. Reduced to a few spoonfuls, it glazes the meat, so every shred tastes seasoned rather than just the surface.
-
Finish under the broiler. Carnitas should be soft inside and crisp at the edges. Spread on a sheet pan, the shredded pork browns in minutes and the glaze caramelizes. No frying in batches, no extra fat.
What you need
the stars of the show
- Boneless pork shoulder4 pounds
- Ground cumin2 teaspoons
- Yellow onion1 large
- Garlic5 cloves
- Bay leaves2 large
- Corn tortillas16 large
read it twice. buy it once.
Steps
go slow. the good part can’t be rushed.
-
Heat the oven, season the pork
Set a rack in the lower third and heat the oven to 300°F. Pat the pork dry and toss it with the salt, cumin, oregano and pepper until every piece is coated.
-
Brown the pork
Heat the oil in a Dutch oven over medium-high heat. Brown the pork in two batches, about 3 minutes per side, until it has deep golden patches. Move each batch to a plate.
Don't crowd the pot. Pork that steams instead of browning gives up a lot of flavor.
-
Build the braise
Put all the pork back in the pot with the onion, garlic and bay leaves. Pour in the orange juice, lime juice and water. The liquid should come about halfway up the meat. Bring to a simmer, cover tightly and slide into the oven.
-
Braise until tender
Cook until a fork slides into a chunk with no resistance and the meat starts to fall apart, 2½ to 3 hours. Turn the pieces over once about halfway through.
About 150 min. Cook mode has a timer for this step.
-
Reduce the juices
Move the pork to a sheet pan. Discard the onion and bay leaves. Skim most of the fat from the pot, then boil the juices over medium-high heat for 8 to 10 minutes, until you have about ½ cup of syrupy liquid.
About 10 min. Cook mode has a timer for this step.
-
Shred and glaze
Heat the broiler with a rack about 6 inches from the element. Shred the pork with two forks into bite-size pieces, leaving some larger chunks. Spread it out on the sheet pan and spoon the reduced juices over it.
-
Broil to crisp
Broil 5 minutes, stir, then broil 3 to 5 minutes more, until the tips are dark brown and crisp. Watch it closely; the glaze goes from brown to burnt fast.
Stir between rounds so the soft pieces on the bottom get a turn on top.
About 5 min. Cook mode has a timer for this step.
-
Warm the tortillas and serve
Char the tortillas for 20 to 30 seconds per side in a dry skillet over medium-high heat. Pile on the carnitas with chopped onion and cilantro.
Good to know
the stuff I’d tell you over the phone
- Leave the fat on the pork. Shoulder is forgiving because of it, and a lean cut will turn dry and stringy.
- Pork shoulder is done when it shreds easily, far past the safe 145°F. Pulling it early gives you chewy meat, not juicy.
- Make it ahead. Braise and shred the day before, refrigerate with the reduced juices, then broil just before serving.
- Storage. Refrigerate with its juices, 4 days. Freeze in portions with the juices, 3 months. Reheat in a hot skillet or under the broiler to bring back the crisp edges.
Questions, answered
asked and answered at the kitchen counter
What cut of pork is best for carnitas?
Boneless pork shoulder, also labeled pork butt or Boston butt. It has enough fat and collagen to turn silky in a long braise.
Can I make carnitas in a slow cooker?
Yes. Brown the pork, add everything to the slow cooker and cook on low for 8 hours or high for 4 to 5 hours. Reduce the juices on the stove, then finish under the broiler as written.
How do I get carnitas crispy without frying?
Spread the shredded pork in a single layer on a sheet pan with a little of the reduced juices and broil it. Stir once so more of the surface browns.
Why are my carnitas dry?
Usually a lean cut, or no juices added back. Use shoulder with the fat on, and always toss the shredded pork with the reduced braising liquid before broiling.
Can I make carnitas ahead of time?
Yes, and it's better for it. Braise, shred and refrigerate it in the juices up to 4 days, then crisp it under the broiler when you're ready to eat.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
stars first, story second. I read every one.
Tap a star
- No reviews yet. Yours would be the first, and I’d read it twice.
Find it in
Published October 29, 2026.