Oven Braised Pork Carnitas with Crispy Edges

These Crispy Pork Carnitas are a longtime reader favorite and SO easy to make. The pork gently braises for hours in a Dutch Oven or Slow Cooker until fork-tender then finishes under the broiler until crispy. All you need are tacos and your favorite toppings. My favorite all-purpose recipe for meal prep, hosting, or gifting!

These Carnitas are the Perfect Recipe To Make When You Need to Hit the Easy Button on Dinner

Every time I make this pork carnitas recipe, I’m like, why don’t I make this more?! It’s a staple recipe that checks all the boxes: easy to make (with a hands-off braise and quick broil!), juicy and flavorful (thanks to a simple braising liquid!), and great for enjoying whichever way you please.

Since it’s so versatile, it’s also one of my favorite recipes to meal prep for the week, make for a crowd, or deliver to a friend who just had a baby or needs a comforting meal. It’s the perfect base for tacos, rice bowls, burritos, quesadillas, salads…pretty much anything!

Just let the oven do the work for a few hours, and you’ll have the absolute BEST tender shredded pork with crispy edges. Trust me, you’ll find yourself making this recipe over and over again.

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Key Ingredients

The best meat for making carnitas is boneless pork shoulder, often called “Boston butt.” I prefer using boneless pork because you can cut it into large chunks for easy, even searing. You’ll need about 2 ½ pounds for this recipe, but if your pork shoulder is bigger, there’s no harm in having leftovers!

The key to amazing pork carnitas is a flavorful braising liquid that infuses the meat as it cooks. I build the liquid with rich chicken broth, orange juice for a little sweetness, lime juice for brightness, thinly sliced onions, smashed garlic cloves, dried bay leaves, and simple spices like cumin, dried oregano, and paprika.

How to Make the Best Pork Carnitas

This recipe starts in a heavy-bottomed pot like a Dutch oven, braising the pork low and slow until it’s tender enough to shred. Then the pork finishes on a sheet pan under the broiler for those irresistibly crispy edges signature to carnitas.

Step 1: Sear the Pork. The trick to the best braised carnitas is to sear the pork first. Do not skip this step!! Browning adds a deep, rich flavor, and you can totally taste the difference. Season the pork with salt, then sear each piece of pork in your braising pot until the sides are golden brown.

Step 2: Build the braising liquid. Add the orange juice, lime juice, chicken broth, and spices to the pot, then cook the pork in a 300 degree F oven for 3 hours. The low, slow heat gently breaks down the fat and tenderizes the meat until it falls apart. You can also use your Slow Cooker if you prefer not to have your oven on, but it will take longer – about 4-6 hours on high.

Step 3: Shred and broil until crispy. Once the pork is tender, move it from the pot or slow cooker to a sheet pan. Use two forks to shred the pork, pour the braising liquid back over the meat so it doesn’t dry out, then broil the carnitas in the oven until browned and crispy.

Serving Suggestions

The most classic way to serve pork carnitas is in a taco with quick pickled onions for a little crunch and a creamy guacamole. I also love making this recipe for burrito bowls with cilantro lime rice and black beans. 

But you can keep going from there! These pork carnitas also make great quesadillas or nachos with your favorite melty cheese, breakfast tacos with scrambled eggs, or a healthy green salad with crunchy, cooling veggies like cabbage, tomatoes, corn, and avocado.

I hope you give these Crispy Pork Carnitas a try! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat