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Double-Pork Carnitas

5.0

(25)

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Photo by Linda Xiao

It’s worth seeking out pork belly for the amazing texture it lends, but if you can’t get it, substitute with another pound of shoulder.

Ingredients

8 servings

3 pounds boneless pork shoulder (Boston butt), cut into 1 1/2-inch pieces
1磅五花肉,切成1寸
1 cuphomemade chicken stockor low-sodium chicken broth
1 tablespoon (heaping) kosher salt
1 teaspoon freshly ground black pepper
Warm corn tortillas, chopped white onion, lime wedges, sliced avocado, dried oregano, chopped cilantro, and shredded cabbage (for serving)

  1. Step 1

    Place pork shoulder, pork belly, stock, salt, and pepper in a large heavy pot; cover and bring to a boil over medium-low. Reduce heat and simmer until pork is tender and shreds easily, about 2 hours. Uncover; cook 10 minutes to reduce liquid (but not completely). Remove from heat.

    Step 2

    Transfer half of pork and pan juices to a large skillet, preferably nonstick, and cook over high until liquid evaporates and pork begins to fry in its rendered fat. Fry, stirring occasionally and pressing on pork with spoon to break up, until browned and just beginning to crisp, 10–15 minutes. Most of the pieces should be bite-size with some smaller shredded and super-crisp bits in the mix. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist. Repeat with remaining pork.

    Step 3

    Serve carnitas with tortillas, onion, limes, avocado, herbs, and cabbage.

  2. Do Ahead

    Step 4

    Pork can be braised (do not fry) 3 days ahead. Cover and chill.

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Reviews (25)

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  • Very easy and super delicious!

    • NancyM

    • Huntington Beach, CA

    • 11/27/2021

  • This recipe is the best! Pork belly a must...you can pick it up at any Asian grocery store. The only thing I will remember to do next time is to save some of the broth to add back to the pork after I have fried and crisped it up. No changes, perfect recipe.

    • shalimar1

    • Seattle

    • 8/22/2020

  • I haven't made this yet but looking for advice-- I'm halving the recipe (just me at home, lol) and thinking about using my crockpot. Any thoughts on which heat setting & how much time? Thank you in advance!

    • afleisch10235508

    • Brooklyn, NY

    • 7/31/2020

  • Hands down the best carnitas recipe I've come across. Meat came out tender and flavorful!! Can't wait to make these again!!

    • andrew60660292

    • Portland, OR

    • 4/22/2020

  • I didn't believe the other reviewers who said it didn't need any extra spices and seasonings, but they were right. Very tender and delicious. I didn't have pork belly so I just used 4 lbs of pork. I toasted/charred a burrito sized tortilla, put refried black beans on 1/2, then carnitas, cheese, pickled onions, finely shredded cabbage and tomatillo cilantro salsa on the side. Big hit and easy!

    • jenf5

    • Baltimore

    • 4/6/2020

  • This is perfect pork.

    • seethemoon

    • 3/4/2020

  • This pork was delicious. I added a quartered onion and some Bay leaves. I'm not sure it added much. Also, a non-stick pan is a must.

    • camillewatson

    • Burlingame, CA

    • 6/11/2019

  • These were hands down the best carnitas I've ever had (don't skip adding the pork belly!). The cooking is method is genius- it allows you to have control over the end result so you can make them crispy without drying it out. I was scared after reading all the reviews to add spices, but I couldn't help myself and added chili powder, cumin and Mexican oregano. I made it for a big party and the bowl was licked clean.

    • cara_w

    • Seattle

    • 5/5/2019

  • Followed the recipe exactly and it was amazing and so simple! I braised the meat in veg stock as that’s what I had on hand. So delicious!

    • tochefs

    • Toronto

    • 1/31/2019

  • OMG! This was SO delicious! I ended up braising it for almost 3 hours because it took some time for me to get the right temperature so that the stock gently boiled vs. cooked at barely a simmer or boiled too much. I thought that would ruin it, but it didn't. It was fork tender. I will definitely make this again and will not change a single thing.

    • kgarlan1

    • Colorado

    • 1/14/2019

  • Hole-y doughnuts! This recipe - as written - is aces. I've now made it several times, without any variation, and my husband keeps requesting more. Pig meat - you did it again!

    • miss_mikki

    • Los Angeles, CA

    • 8/1/2018

  • Resisted adding additional flavours to this dish as was suggested in previous reviews. Glad I did!!! Made this dish as the main for a dinner party with a Mexican theme. One of the most flavourful dishes I have tasted. It was a great hit all around! Will most definitely be making this again.

    • cholfe

    • Innisfil, Ontario, Canada

    • 3/28/2018

  • Oh my Pork! Was so tempted to add some extra flavour to the pork but I'm so glad I didn't. What a lovely meal, and such an easy cook! I always like a bit of hot sauce to go with my meal, so I made my go to Chilli/Ginger/Garlic sauce and a bit of Garlic sauce. It was off the hook! Definitely gonna become a staple. Thank you Rick!

    • aksh201350

    • Bangkok, Thailand

    • 3/2/2018

  • Oh my Pork! Was so tempted to add some extra flavour to the pork but I'm so glad I didn't. What a lovely meal, and such an easy cook! I always like a bit of hot sauce to go with my meal, so I made my go to Chilli/Ginger/Garlic sauce and a bit of Garlic sauce. It was off the hook! Definitely gonna become a staple. Thank you Rick!

    • aksh201350

    • Bangkok, Thailand

    • 3/2/2018

  • Perfect - followed recipe and so happy I did. Definitely will become a staple.

    • elizbrob

    • 11/1/2017

Tags Taco Mexican Latin American Pork Shoulder Pork Meat Pork Belly Main Dinner Lunch Dairy Free Gluten Free Nut Free Make Ahead Easy Simmer Fry Bon Appétit

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