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Crispy Pork Carnitas

Rated as 4.56 out of 5 Stars
56k

"There's nothing like carnitas. Cubes of fragrantly spiced pork are slowly cooked in lard until they're crispy on the outside while at the same time remaining soft and succulent inside. Bust some up on a warm tortilla, drizzle with braising liquid, top with a little salsa, onion, and cilantro, and you're probably enjoying the world's best taco."
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Ingredients

3 h 55 m servings 317
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Remove fat from pork; cut pork meat into 2-inch cubes and roughly chop fat.
  3. Mix pork, garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder together in a bowl until pork is coated completely. Transfer mixture to a 9x13-inch baking dish. Place baking dish on a baking sheet and cover baking dish tightly with heavy-duty aluminum foil.
  4. Bake in the preheated oven until pork is fork-tender, about 3 1/2 hours.
  5. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  6. Transfer meat to a colander set over a bowl. Remove garlic, bay leaves, and orange peels from baking dish and pour accumulated juices from the baking dish over meat in colander into the bowl. Return meat to the baking dish and drizzle accumulated juices over each piece of meat.
  7. Cook meat under the preheated broiler for 3 minutes. Drizzle more accumulated juices over meat and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle more accumulated juices over the top.

Nutrition Facts


Per Serving: 317 calories; 22.6 2.1 25.5 89 1036 Full nutrition

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Reviews

Read all reviews 76
  1. 94 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I cannot believe that I am the first one to review this recipe. I have another carnitas recipe that I usually use but this one looked interesting and I have used another one of Chef John's recip...

Most helpful critical review

Crispy Pork Carnitas Haiku: "Method is perfect, texture moist crispy heaven, but cinnamon? NO." The cinnamon totally wrecked this for us; b4 the broiling stage, my husband actually removed about...

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I cannot believe that I am the first one to review this recipe. I have another carnitas recipe that I usually use but this one looked interesting and I have used another one of Chef John's recip...

Crispy Pork Carnitas Haiku: "Method is perfect, texture moist crispy heaven, but cinnamon? NO." The cinnamon totally wrecked this for us; b4 the broiling stage, my husband actually removed about...

I made two batches using this recipe today. The first I made as written but the second I left out the orange and cinnamon and added some thyme, oregano, and onion powder. The second batch was ...

I made this as is, I didn't care for the five spice & cinnamon. But the pork was tender and juicy, so I made some substitutions to the spices. I used 2 tsp oregano, 1 tsp cumin, and 1/4 onion po...

This has become my favorite meal. Pro tip: if you like garlic, save the cloves and mash them into a delicious spread that you can put on the tortilla before loadin' it up. I tweaked the recipe...

This method is spot on. The pork was so tender! I'm not sure the cinnamon works here. I found that with the five spice powder the cinnamon was just a little over the top. When I make this again ...

Honestly one of the best carnitas recipes I’ve found. I added a few extra garlic cloves, chili powder, chipotle powder and lime juice.

I love this cooking method, perfect every time! I do take the liberty of adjusting spices to my taste (which means leaving out the cinnamon and five spice) and to what I have in my spice vault, ...

My family loved this! After reading the other reviews, I did take the cinnamon down to a sprinkle. The pork came out tender and crispy and very flavorful. I topped mine with grilled onions and b...