Tons of flavor, super moist pork, and an easy, one-pot cooking method. You can use this in so many recipes, or just eat with a fresh tortilla and your favorite salsa.
❤️ Why you’ll love this recipe
- Super-simple to prepare, this dish is your perfect go-to for a busy weeknight or a relaxed weekend.
- My recipe’s unique blend of spices is soooo delicious.
- It’s not just about taste, this dish also offers fantastic versatility. From tacos to nachos or even salads, the ways you can enjoy it are endless.
- Last but not least, this recipe makes enough to freeze some for later
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for this yummy meat:
- Pork shoulder
- Ground cumin and cumin seed
- Dried oregano
- Ground black pepper
- Olive oil
- An orange
- Chicken broth
- Tortillas, cilantro, diced onions, and lime wedges for serving
Step One: prepare the pork rub
Start off by cutting your pork shoulder in half. You want to create two roughly equal portions. Don’t forget to pat it dry with a paper towel before you begin.
In your food processor, throw in the cumin, cumin seeds, garlic, jalapenos, oregano, salt, and pepper. Blend it all together until you get a nice, smooth mixture. Spread this mixture all over your pork shoulder, covering all sides.
Step Two: brown the pork
Next, you’re going to brown the pork. Add olive oil to your pot, get it nice and hot, and then drop in your seasoned pork shoulder. Get a nice brown sear on all sides; this will take about 3-4 minutes per side.
Now it’s time to add the liquids. Pour in the chicken broth, and squeeze in the juice of the orange and limes. These will mix with the spices and seared pork to create a delicious sauce as it cooks.
Step three: cook until tender
Cover the pot and cook on low heat for about 2-3 hours. You’re looking for that perfectly tender meat that just falls apart when you poke it with a fork. If it’s not there yet, be patient and let it cook a bit longer.
Once cooked, let your pork rest for a while (15-30 minutes should do it). Then, using two forks, shred it into bite-sized pieces.
🥫 Storage instructions
Let the carnitas cool completely before storing. You can refrigerate them in an airtight container for up to 3-4 days.
If you want to freeze, portion the carnitas into freezer-safe containers or bags, and they’ll keep for up to 2 months. If you have a vacuum sealer, that will be perfect When you’re ready to enjoy again, just thaw overnight in the refrigerator and reheat.
Yes, but why? You’ll need to brown the meat on the stovetop and ash 2 pots. But if you’ll be out of the house and want to use the crockpot, it will work just fine. Cook on low for 6-8 hours or high 3-4.
You really want pork shoulder for this. Another cut will be too lean and will dry out.
No. Even with the jalapeno, it’s still mild. If you want it spicy, add a teaspoon of cayenne to the rub.
👩🏻🍳 Expert tips
- When browning your pork, don’t rush it. The browning adds great flavor.
- If your pork seems tough, it’s likely undercooked. Be patient, and let it cook a little longer.
- Remember, the longer you let the cooked pork rest, the easier it will be to shred.
📘 related Recipes
🍽 Serve it with
- Mix into a southwest salad.
- Pile on top of warmed tortillas and top with thinly sliced onions and a squeeze of lime juice.
- Enjoy with delicious carnitas nachos.
📖 Here’s the recipe
Simple Stovetop Pork Carnitas
- Heavy bottomed pot with lid
For the Rub
- 1 tablespoon ground cumin
- 1 tablespoon cumin seed
- 3 cloves of garlic
- 2 whole jalapenos
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Cooking the Pork
- 4 pound pork shoulder trimmed of excess fat
- 1 tablespoon olive oil
- 1 orange juice only
- 2 limes juice only
- 1 cup chicken broth
- warm tortillas, cilantro, diced onions, lime wedges
- Prepare the pork. Pat the pork shoulder dry with paper towels and cut it in half to create 2 (2 pound) portions.
- Season the pork. Combine the cumin, cumin seed, garlic, jalapeno, oregon, salt and pepper in the bowl of a food processor. Pulse until mixture is smooth and well combined.Rub the mixture all over the pork shoulder, ensuring to cover all sides.
- Brown the pork. Heat the olive oil over medium heat in a large , heavy- bottomed pot with a tight-fitting lid. Add the pork shoulder to the pan and brown on all sides, about 3-4 minutes per side.
- Prepare for cooking. Pour the chicken broth into the slow cooker. Squeeze the juice of the orange and limes over the pork.
- Cook the pork. Cover and cook on your stovetop’s lowest setting for 2-3 hours, or until the pork is tender and shreds easily with a fork. If it isn't. tender, let it cook longer.
- Shred the pork. Remove the pork from the pot and let it rest for 15-30 minutes. Using two forks, shred the pork into bite-sized pieces. Serve with tortillas and pico, or on salads or nachos.