Combine salty bacon fat with fresh citrus flavors for the pork carnitas that your tacos, enchiladas, or quesadillas deserve. This is the perfect dish to make for a crowd or prep and use all week. Top with your favorites! We like diced white onion, a squeeze of lime juice, and avocado.
Prep Time15 minutes
Cook Time2 hours 45 minutes
Cook it With Our
- 4 pounds pork shoulder, cut into 2 inch pieces
- 1 tablespoon chili powder
- 1 tablespoon brown sugar, plus 1 tablespoon
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon bacon fat or vegetable oil
- 1 Mexican style lager
- 1 cup orange juice
- ¼ cup lime juice
- 12 cloves garlic
- 2 bay leaves
- 1 white onion chopped
- diced white onion, garnish
- lime wedges, garnish
- avocado, garnish
- Preheat the oven to 300° F.
- Mix chili powder, 1 tablespoon brown sugar, garlic powder, cumin, oregano, salt, and pepper.
- Season pork with spice blend.
- Heat the base of a Double Dutch Oven over medium-high heat for 5 minutes.
- Add bacon fat and sear the pork in batches, about 2-3 minutes per side. Remove pork to a plate and set aside.
- Add onion and garlic cloves.
- Pour in orange juice, lime juice, and beer and mix well.
- Add the pork and juices back into the dutch oven and bring to a simmer.
- Top with the lid and place in the oven for 2 hours.
- Remove the pork from the oven and set the base over medium heat.
- Bring the liquid to a boil and reduce to a simmer (uncovered) until thickened, about 10 minutes.
- Use forks to shred the pork and add it back to the Liquid.
- Adjust the oven rack to the top position and turn the broiler to high.
- Spread the pork onto a cast iron baking pan or other broiler safe dish. Broil the carnitas for 3-5 minutes or until the edges are nicely crisped.
- Remove from heat and serve in tacos, enchiladas, or quesadillas, or add them to the top of tortilla chips with your favorite toppings.