Crispy Slow-Roasted Spiced Pork Carnitas
ID: b4ca0615...
Deliciously tender pork carnitas made by slow-roasting pork shoulder with a fragrant blend of spices, garlic, orange peel, and juice, then broiled until crispy on the outside while remaining incredibly soft and juicy on the inside.
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🍳 Cooking Flow
Cut pork shoulder into large chunks and chop the fat into small pieces. → Season the pork with salt, pepper, cinnamon, cumin, five-spice powder, garlic, orange peel, orange juice, and olive oil. → Bake tightly covered with foil at 275°F (135°C) for about 3.5 hours until tender. → Drain the pork, saving the liquid, and discard the aromatics (bay leaves, garlic, orange peel). → Return pork to the baking dish, drizzle with rendered fat, and broil until crispy on the outside.
Cooking Steps
Brief Cooking Order
Cut pork shoulder into large chunks and chop the fat into small pieces. → Season the pork with salt, pepper, cinnamon, cumin, five-spice powder, garlic, orange peel, orange juice, and olive oil. → Bake tightly covered with foil at 275°F (135°C) for about 3.5 hours until tender. → Drain the pork, saving the liquid, and discard the aromatics (bay leaves, garlic, orange peel). → Return pork to the baking dish, drizzle with rendered fat, and broil until crispy on the outside.
Introduction
Deliciously tender pork carnitas made by slow-roasting pork shoulder with a fragrant blend of spices, garlic, orange peel, and juice, then broiled until crispy on the outside while remaining incredibly soft and juicy on the inside.
Step 1
Cut the pork shoulder into large chunks (about 2 inches). Do not discard the fat; cut any separate fat into small pieces.
Step 2
Place the pork and fat into a large bowl. Season with kosher salt, freshly ground black pepper, ground cinnamon, ground cumin, Chinese five-spice powder, broken bay leaves, and a handful of peeled whole garlic cloves.
Step 3
Use a potato peeler to shave off several strips of orange peel, avoiding the white pith, and add them to the bowl. Cut the orange in half and squeeze the juice over the pork, then add olive oil.
Step 4
Mix everything thoroughly using a spoon or your hands to ensure the pork is evenly coated with the seasonings.
Step 5
Transfer the mixture into a heavy-duty 9x12 or 9x13-inch baking dish or roasting pan, distributing the garlic, bay leaves, and orange peel evenly.
Ingredients List
Important Notes
Ensure the baking dish is wrapped very tightly with foil so the pork braises in its own steam and juices without drying out.
Chinese five-spice powder is Chef John's secret ingredient, adding a subtle depth of flavor to the pork.
Do not discard the pork fat; cutting it into small pieces helps it render during the slow cooking process to keep the meat succulent.
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