Carnitas

Name: Carnitas
Total time: 1 h 53 min
Yield: 4 servings
Ingredients: 1,200 g pork shoulder; 120 g Lard; 500 ml Water; 120 ml Whole milk; 2 piece Orange; 6 clove Garlic; 3 piece Bay leaf; 1 tsp Dried oregano; 1 tsp Ground cumin; 2 tsp Salt; 1 tsp Ground black pepper

1 hr 53 min · 13 min active · makes 5 pieces · ~2.25 kg · Medium

Slow-cooked pork shoulder braised in lard with bay leaf, garlic, and cumin, finished with whole milk for tender, richly flavored carnitas.

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Carnitas

Slow-cooked pork shoulder braised in lard with bay leaf, garlic, and cumin, finished with whole milk for tender, richly flavored carnitas.

See more →

TOTAL TIME

1 hr 53 min

ACTIVE TIME

13 min

QUANTITY

5 pieces · ~2.25 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/11

Tools0/7

Ingredients

0/11 gathered · 4 servings

1,200g

120g

500ml

120ml

2piece

6clove

3piece

1tsp

2tsp

1tsp

#	Quantity	Notes	State
1	1,200g	—	—
2	120g	—	—
3	500ml	—	—
4	120ml	—	—
5	2piece	—	—
6	6clove	—	—
7	3piece	—	—
8	1tsp	—	—
9	1tsp	—	—
10	2tsp	—	—
11	1tsp	—	—

Tools

7 items

Serveware

1 item

Procedure

19 steps

1 of 19

Cut the pork shoulder into 5 cm cubes on the chopping board.

Pork shoulder · 1,200 g

⏱ 5s

ResultPork shoulder

2 of 19

Transfer the pork cubes into the pot.

Pork shoulder · step 1

⏱ 10s

ResultPork shoulder

3 of 19

Add the lard to the pot with the pork.

Lard · 120 g

⏱ 5s

ResultPork shoulder and lard

4 of 19

Pour in the water so the liquid barely covers the base of the pot.

Water · 500 ml

⏱ 5s

ResultPork shoulder and lard and water

5 of 19

Pour in the milk.

Whole milk · 120 ml

⏱ 5s

ResultPork shoulder mixture

6 of 19

Halve the oranges across their equator.

Orange · 2 piece

⏱ 20s

ResultOrange halves

7 of 19

Squeeze the juice from each orange half directly into the pot, then drop the spent halves in too.

Orange halves · step 6

⏱ 30s

ResultSqueezed orange halves

8 of 19

Set each garlic clove on the board and pull away the papery skin, discarding it.

Garlic · 6 clove

⏱ 30s

ResultPeeled garlic cloves

9 of 19

Lay each peeled clove flat on the board and press firmly with the side of the knife until it splits and flattens.

Peeled garlic cloves · step 8

⏱ 20s

ResultCrushed garlic cloves

10 of 19

Add the crushed garlic cloves to the pot.

Crushed garlic cloves · step 9

⏱ 5s

ResultSqueezed orange halves and crushed garlic cloves

11 of 19

Tuck the bay leaves into the pot.

Bay leaf · 3 piece

⏱ 5s

ResultSqueezed orange halves and crushed garlic cloves and bay leaf

12 of 19

Crumble the dried oregano into the pot over the pork.

Dried oregano · 1 tsp

⏱ 5s

ResultSqueezed orange half and crushed garlic clove mixture

13 of 19

Sprinkle the ground cumin evenly over the contents of the pot.

Ground cumin · 1 tsp

⏱ 5s

ResultSqueezed orange half and crushed garlic clove mixture

14 of 19

Add the salt, distributing it evenly over the pork.

Salt · 2 tsp

⏱ 5s

ResultSqueezed orange half and crushed garlic clove mixture

15 of 19

Add the ground black pepper.

Ground black pepper · 1 tsp

⏱ 5s

ResultSqueezed orange half and crushed garlic clove mixture

16 of 19

Stir everything together so the spices and liquid are evenly distributed around the pork.

⏱ 20s

ResultSeasoned pork mixture

17 of 19

Bring the pot to a vigorous boil over high heat, skimming off any grey foam that rises to the surface.

⏱ 5 min

ResultFull-boil pork mixture

18 of 19

Reduce the heat to a steady simmer and cook uncovered, turning the pork occasionally, until almost all the liquid has evaporated and only the fat remains in the pot.

⏱ 1 hr 30 min

ResultBraised pork with reduced braising liquid

19 of 19

Once the liquid is gone and the pork is frying in its own fat, turn the pieces with tongs every couple of minutes until they are deeply golden and crisped on all sides.

⏱ 10 min

ResultGolden crisped carnitas

Total Time1 hr 53 min

#	Product	Action
1	1,200 g	Cut the pork shoulder into 5 cm cubes on the chopping board.⏱ 5sResultPork shoulder
2	Pork shoulderstep 1	Transfer the pork cubes into the pot.⏱ 10sResultPork shoulder
3	120 g	Add the lard to the pot with the pork.⏱ 5sResultPork shoulder and lard
4	500 ml	Pour in the water so the liquid barely covers the base of the pot.⏱ 5sResultPork shoulder and lard and water
5	120 ml	Pour in the milk.⏱ 5sResultPork shoulder mixture
6	2 piece	Halve the oranges across their equator.⏱ 20sResultOrange halves
7	Orange halvesstep 6	Squeeze the juice from each orange half directly into the pot, then drop the spent halves in too.⏱ 30sResultSqueezed orange halves
8	6 clove	Set each garlic clove on the board and pull away the papery skin, discarding it.⏱ 30sResultPeeled garlic cloves
9	Peeled garlic clovesstep 8	Lay each peeled clove flat on the board and press firmly with the side of the knife until it splits and flattens.⏱ 20sResultCrushed garlic cloves
10	Crushed garlic clovesstep 9	Add the crushed garlic cloves to the pot.⏱ 5sResultSqueezed orange halves and crushed garlic cloves
11	3 piece	Tuck the bay leaves into the pot.⏱ 5sResultSqueezed orange halves and crushed garlic cloves and bay leaf
12	1 tsp	Crumble the dried oregano into the pot over the pork.⏱ 5sResultSqueezed orange half and crushed garlic clove mixture
13	1 tsp	Sprinkle the ground cumin evenly over the contents of the pot.⏱ 5sResultSqueezed orange half and crushed garlic clove mixture
14	2 tsp	Add the salt, distributing it evenly over the pork.⏱ 5sResultSqueezed orange half and crushed garlic clove mixture
15	1 tsp	Add the ground black pepper.⏱ 5sResultSqueezed orange half and crushed garlic clove mixture
16	—	Stir everything together so the spices and liquid are evenly distributed around the pork.⏱ 20sResultSeasoned pork mixture
17	—	Bring the pot to a vigorous boil over high heat, skimming off any grey foam that rises to the surface.⏱ 5 minResultFull-boil pork mixture
18	—	Reduce the heat to a steady simmer and cook uncovered, turning the pork occasionally, until almost all the liquid has evaporated and only the fat remains in the pot.⏱ 1 hr 30 minResultBraised pork with reduced braising liquid
19	—	Once the liquid is gone and the pork is frying in its own fat, turn the pieces with tongs every couple of minutes until they are deeply golden and crisped on all sides.⏱ 10 minResultGolden crisped carnitas
Total Time		1 hr 53 min

Serving

Lift the carnitas onto a warm serving plate, pulling any larger pieces apart into chunky shreds with the tongs as you go. The bay leaf is there for flavour; don't eat it.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,300kcal
	50g
	112g
	42g
	13g
	8g
	2g
	1,381mg

Ingredients0/11

Tools0/7

Recipe

Carnitas

Slow-cooked pork shoulder braised in lard with bay leaf, garlic, and cumin, finished with whole milk for tender, richly flavored carnitas.

What you’ll doYou will cube the pork shoulder and combine it in a pot with lard, water, milk, orange juice, crushed garlic, and spices. Bring to a vigorous boil, skimming foam, then reduce to a steady simmer and cook uncovered for about 1½ hours, turning occasionally, until the liquid evaporates and the pork begins to fry in fat. Continue turning every couple of minutes until the pieces are deeply golden and crisp on all sides.

Serves4

Total1 hr 53 min

LevelMedium

Ingredients

Pork shoulder1,200 g
Lard120 g
Water500 ml
Whole milk120 ml
Orange2 piece
Garlic6 clove
Bay leaf3 piece
Dried oregano1 tsp
Ground cumin1 tsp
Salt2 tsp
Ground black pepper1 tsp

Tools

Large heavy based potTongsServing plateChef's knifeCitrus juicerWooden spoonChopping board

Method

Cut the pork shoulder into 5 cm cubes on the chopping board.

5sChopping board, Chefs knifePork shoulder · 1,200 g

Transfer the pork cubes into the pot.

10sLarge heavy based potPork shoulder · step 1

Add the lard to the pot with the pork.

5sLarge heavy based potLard · 120 g

Pour in the water so the liquid barely covers the base of the pot.

5sLarge heavy based potWater · 500 ml

Pour in the milk.

5sLarge heavy based potWhole milk · 120 ml

Halve the oranges across their equator.

20sChopping board, Chefs knifeOrange · 2 piece

Squeeze the juice from each orange half directly into the pot, then drop the spent halves in too.

30sLarge heavy based pot, Citrus juicerOrange halves · step 6

Set each garlic clove on the board and pull away the papery skin, discarding it.

30sChopping board, Chefs knifeGarlic · 6 clove

Lay each peeled clove flat on the board and press firmly with the side of the knife until it splits and flattens.

20sChopping board, Chefs knifePeeled garlic cloves · step 8

Add the crushed garlic cloves to the pot.

5sLarge heavy based potCrushed garlic cloves · step 9

Tuck the bay leaves into the pot.

5sLarge heavy based potBay leaf · 3 piece

Crumble the dried oregano into the pot over the pork.

5sLarge heavy based potDried oregano · 1 tsp

Sprinkle the ground cumin evenly over the contents of the pot.

5sLarge heavy based potGround cumin · 1 tsp

Add the salt, distributing it evenly over the pork.

5sLarge heavy based potSalt · 2 tsp

Add the ground black pepper.

5sLarge heavy based potGround black pepper · 1 tsp

Stir everything together so the spices and liquid are evenly distributed around the pork.

20sLarge heavy based pot, Wooden spoon

Bring the pot to a vigorous boil over high heat, skimming off any grey foam that rises to the surface.

5 minLarge heavy based pot

Reduce the heat to a steady simmer and cook uncovered, turning the pork occasionally, until almost all the liquid has evaporated and only the fat remains in the pot.

1 hr 30 minLarge heavy based pot

Once the liquid is gone and the pork is frying in its own fat, turn the pieces with tongs every couple of minutes until they are deeply golden and crisped on all sides.

10 minLarge heavy based pot, Tongs

Lift the carnitas onto a warm serving plate, pulling any larger pieces apart into chunky shreds with the tongs as you go. The bay leaf is there for flavour; don't eat it.

Result · Golden crisped carnitas

20sServing plate, TongsGolden crisped carnitas · step 19

Printed 7 October 2026