Active Time
20 minutes
Total Time
2 hours
Editor's note: Chef Roberto Santibañez, the chef/owner of Fonda in Brooklyn, New York shared this recipe as part of a festive taco party menu he created for Epicurious. To make tacos, you'll also need 24 to 32 warm corn tortillas, 2 cups of salsa, chopped white onion, chopped cilantro, and lime wedges. Santibañez recommends serving the tacos with Fresh Tomato Salsa , Roasted Pineapple Salsa , or Taco-Shop Guacamole, a blend of avocado and tomatillos.
Picture this: Mounds of juicy, tender, crispy-edged pieces of pork just waiting to be tucked into freshly made tortillas or piled on a plate along with rice and beans. This carnitas recipe is the classic way to make them—well, almost. Many restaurants and stalls put a whole butchered pig in a huge copper pot and let it simmer away until any liquid has evaporated. That's when the pork goes from being braised to being fried, browning in its own luscious fat. I do the same thing here, except I suggest using pork shoulder instead of the whole animal. And while the pork is traditionally browned on the stovetop, doing it in the oven is even easier and more effective. Pile the result on tortillas with salsa, chopped onions, and cilantro.
Ingredients
Enough for 8 main course servings, or enough for 24 to 32 tacos
Preparation
Step 1
Put all the ingredients in a wide 6-to 7-quart heavy pot (don't worry if the pork is not completely covered) and bring the water to a boil, skimming the surface as necessary. Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1½ to 2 hours. Discard the orange pieces and bay leaves. If the liquid hasn't evaporated after 2 hours, transfer the pork pieces to a bowl and let the liquid continue to bubble away, stirring often, until it has.
Step 2
Preheat the oven to 450°F. Transfer the pork and fat to an ovenproof dish, if necessary, and brown the pork, uncovered, in the oven for 20 to 30 minutes. There's no need to stir.
Step 3
Carnitas keeps in the refrigerator for up to three days.
If you want to make half a batch, cut the amount of pork, salt, and oregano in half, but use the same amount of the remaining ingredients and water. You will need to use a slightly smaller pot.
How would you rate Carnitas: Braised and Fried Pork?
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Reviews (124)
Back to TopI have made this recipe so many times. It is by far the best pork carnitas I've ever had. I'm curious though, why we would remove the pork and boil away the liquid until it's gone? Can we just remove the remaining liquid and perhaps use it for making rice to serve with the pork or even just pour it out and continue with the recipe?
Anonymous
Pensacola, FL
3/23/2023
Delicious Authentic taste without all day cooking
ShesCraftie
2/16/2023
I made this for a family birthday party and it was a huge hit. I've made carnitas several other ways with much success but this recipe is by far the most flavorful. Fonda in Brooklyn is one of my absolute favorites, so when I read that this recipe is from the head chef, I knew it was a must try! So glad I did. I actually braised it the day before, and then reheated and broiled it in the oven before eating. So crispy and Yum.
Candice
NY living in Spain
12/13/2022
I make this recipe all the time, and I have Mexican family that always compliements me on it. It’s so easy and flavorful with homemade tortillas and a few condiments like grilled onions, cilantro and crema. What makes it especially easy for me is I use my pressure cooker (not an InstaPot, a real stovetop pressure cooker). I do all the prep work (5 mins max), throw it all in the pot, seal it up and pressure it for 45 mins. Since the pressure cooker doesn’t let a lot of moisture escape, I strain out the meat and then reduce the liquid until it’s almost nothing but fat, then put the pork in a baking dish, pour over the reduced broth and stick it in the oven for another 30 mins. They turn out with a nice crispy crust, but you can also throw them in a hot skillet to crisp them up even more if you like. It’s a quick and simple way to feed a crowd and the leftovers keep forever in the fridge. I haven’t tried freezing them I don’t think, but I’m sure that would work fine too in a vacuum sealed bag.
bahalana
Austin, TX
7/21/2020
I've made this countless times. Instead of water, I add a bottle of Coca Cola and I don't add the condensed milk. I don't bother to slice the onion. Just peel, quarter and add to the meat. I add a whole orange instead of half. I bake it in the oven for 4 hours at 300 degrees. Moist and tender every time. For added crisp, after removing from the oven, I put the meat (however many servings needed) in a separate dish or pan and stick it under the broiler for several minutes. Delicious every time.
Jane Wayne
7/2/2020
This is quite possibly my favorite recipe of all time. It never fails to come out perfect. I usually make 1.5 the recipe - use a tad less salt than called for but sometimes end up adding it during browning if needed. I also put the pork on sheet pans to brown so you get more crispy bites. Serve street taco style every time - corn tortillas, chopped white onion, cilantro, and hot sauce. That's it. All it needs.
annetraeger2338
San Carlos, CA
6/11/2019
HANDS DOWN BEST!! I use an extra orange wedge, extra salt, oil instead of lard (sometimes neither), add cumin for that taco taste, and one less cup of water because it never evaporates. I was searching for a recipe that tastes like this restaurant I miss back home, but this beats it! Leftovers DONOT last and this meats causes arguments over who gets the last. I always make extra, but it's sooo good it's never enough. Sometimes we do tacos and sometimes I throw tortillas chips on a foil lined pan, spread the meat on, and then layer with Mexican melting cheese and throw it in the oven! Awesome! If it turns out bland you may have done something wrong.
brandisanders
Midwest
2/2/2019
I ADORE this recipe and have made it many times. The only reason I don't make it more often is that it totally trashes the Lodge dutch oven I make it in. The cleaning process goes on for days and includes multiple overnight soaks after boiling, scrubbing with a ringer (chainmail scrubber), various abrasive powders, oven cleaner and bleach. Is there something I can change to avoid this chore? I end the cooking process with a quarter inch of char covering the bottom third of the inside of the pot that is the very devil to remove.
Bonnie Blue
Brandon, MS
1/7/2019
I just made these. I am serving a bunch of Mexican friends. Lol. I do not think they will be able to complain. I even use -- despite my better judgement -- the condensed milk. The whole recipe is the bomb. Why do Americans cook the entire roast whole? This is such a faster better way to do it. Anyway, don't change a thing; just follow the recipe and you will be very pleased.
clodia_metelli
Southwest Florida
12/18/2018
I made this last April for my niece's wedding, it was fantastic. I am going to make it again this weekend for a Christmas party, my family loves it.
sandyainsw
Arizona
12/6/2018
good and flavorful
nkjenkins4316
10/14/2018
I omited the milk first off, not sure how that would work. Otherwise i knew this recipe would work extremely well. Next time I'll add a pickled jalepeno and some cumin, etc. The guacamole really picked it up. I didnt use tortillas, napa cabbage leaves were a great substitute. Too bad there's no way to upload a pic, it really was picture perfect.
peachygrl
Franklinton Louisiana
9/20/2018
Excellent. I made it several time, leftovers freeze well. Liquid takes quite a bit longer than indicated to evaporate.
Anonymous
8/4/2018
Best ever carnitas hands down.
lmacleod
Florida
7/20/2017
Are this for supper tonight; absolutely delicious. Tender, well-spiced but well-behaved. The only changes I made was to add 3/4 tsp ground cumin, 1/2 tsp dried red chili flakes and used 1/2 lemon as I didn't have an orange on hand. The braising liquid evaporated right on schedule using a ver good quality 6-quart stainless steel Dutch oven and the old electric stove in my rental home. 20 minutes on a cooking spray-coated rimmed baking sheet @ 450 degrees and we were in hog heaven. I saved the last 6 oz. of braising liquid because it just smelled so dang good. I'll use it for something else yummy tomorrow.
robinmbrown54
California, Texas and South Carolina
4/24/2017
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