This rendition of carnitas has been a weekday hero and weekend showstopper in my kitchen for years. I first learned this technique on a rainy afternoon when I wanted the deep, slow-cooked flavor of traditional carnitas without babysitting a stovetop or fryer. The result—juicy, pull-apart pork with crispy, caramelized edges—has become a family favorite. The combination of oregano, cumin, chili powder and a splash of bright citrus creates a profile that's smoky, earthy and lightly tangy; the texture is tender with an irresistible crunchy finish from the broiler.

I particularly love this approach because it uses a single heavy pot and the oven's even heat to coax maximum flavor from a modest cut of meat. The orange and lime juices tenderize the shoulder while lending a citrus brightness that cuts through the pork's richness. I can usually prep this in about 20 minutes and then let the oven do the rest—making it a great option for make-ahead dinners, feeding a crowd, or assembling a taco bar. Leftovers transform into the best lunches; crisp them again in a hot pan and they nearly rival the fresh-from-the-street version.

Ingredients

• 3 pounds boneless pork shoulder: Choose a well-marbled cut—sometimes labeled Boston butt. The fat gives flavor and keeps the meat moist during long roasting; cut into 4-inch pieces so it fits in your pot.
• 2 bay leaves: Adds a subtle herbal background note; use fresh-looking leaves if possible.
• 2 teaspoons dried oregano: Prefer Mexican oregano if you can find it for a brighter, slightly citrusy aroma; standard Mediterranean oregano works fine.
• 2 teaspoons chili powder: Use a mild chili powder blend for warmth—adjust to taste if yours is smoky or hotter than average.
• 2 teaspoons kosher salt: Diamond Crystal or Morton—measure by your preferred brand and season to taste.
• 2 teaspoons ground cumin: Toast it briefly in a dry pan before measuring if you like a deeper, nuttier note.
• 1 teaspoon freshly cracked black pepper: Freshly cracked will give better aromatic lift than pre-ground.
• 1/4 teaspoon cayenne pepper (optional): Adds a kick; omit if you want no heat.
• 1 medium yellow onion, quartered: Adds savory sweetness; no need to chop finely because it will be discarded or soft after cooking.
• 1 large orange, juiced, rind reserved: Use a sweet orange—navel or Valencia—for best balance.
• Juice of 1 lime: Freshly squeezed for brightness.
• 2 cups chicken stock: Low-sodium stock gives control over salt; water can be used in a pinch but the stock adds depth.

Instructions

Preheat and assemble: Preheat the oven to 375°F with a rack in the center position. In a large Dutch oven, combine the bay leaves, oregano, chili powder, kosher salt, cumin, cracked black pepper and cayenne. Add the quartered onion, orange juice (reserve the rind), lime juice and 2 cups chicken stock and stir briefly so the spices begin to bloom in the liquid. Arrange the pork: Nestle the 3 pounds of pork shoulder pieces into the liquid, pressing them down so they are partially submerged but not completely covered. Cover the pot tightly with its lid—this traps steam and creates a moist roasting environment that breaks down collagen. Roast low and slow: Place the covered Dutch oven in the preheated oven and roast for 2½ to 3 hours, checking at the 2-hour mark. The pork is done when it is very tender and pulls apart easily with a fork; internal temperature should read about 195–205°F if you use a thermometer for melting connective tissue. Shred and discard excess fat: Using a slotted spoon, transfer the pork to a large rimmed baking sheet or shallow baking dish. Discard any large pieces of fat. Use two forks to shred the pork into roughly 1-inch pieces, preserving some larger bits for texture. Generously brush the shredded meat with some of the reserved cooking liquid to keep it moist. Crisp under the broiler: Turn on the broiler. Broil the shredded meat until the edges begin to crisp and caramelize, about 5–8 minutes. Remove the pan and flip the meat with a spatula, then broil another 4–6 minutes until the top develops golden, crunchy bits. Watch carefully so it doesn’t burn—broilers vary in intensity. Serve and store: Serve immediately with warm tortillas, pickled red onion, cilantro and lime wedges. Store cooled leftovers in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month.

Storage Tips

Cool the meat to room temperature before sealing in an airtight container. In the refrigerator, store for up to 7 days; for longer storage freeze in portioned, airtight containers or heavy-duty freezer bags for up to 1 month—label with date. To reheat, thaw overnight in the fridge if frozen, then reheat gently in a skillet over medium heat to restore crisp edges. If using the microwave, sprinkle a teaspoon of water over portions and cover to avoid drying out.

Ingredient Substitutions

If you don’t have chicken stock, use low-sodium beef stock or water with a splash of soy sauce for depth. Swap lime for lemon in a pinch, though lime pairs more traditionally with pork here. For a spicier version, increase cayenne to 1/2 teaspoon or add a chopped chipotle in adobo to the braising liquid. For a lighter option, trim excess fat but keep some marbling so the pork stays tender during roasting.

Serving Suggestions

Serve with warmed corn or flour tortillas, a simple cabbage slaw, pickled red onions, crumbled queso fresco and fresh cilantro. For a bowl, layer rice or quinoa, black beans, avocado slices and a squeeze of lime. Leftover carnitas also make excellent topping for nachos or folded into breakfast burritos with eggs.

Cultural Background

Carnitas originates from the Mexican state of Michoacán and traditionally involves slow-cooking pork in lard until tender and then crisping it. This oven method honors those texture contrasts—tender interior, crunchy exterior—while using modern kitchen conveniences. Regional variations include different spices and citrus elements; some recipes incorporate orange peels just like this one to subtly sweeten and tenderize the meat.

Seasonal Adaptations

In summer, serve with fresh mango salsa and grilled corn; in cooler months, tuck the carnitas into warm polenta bowls or ladle over roasted winter vegetables. For holiday gatherings, double the batch and keep warm in a slow cooker so guests can assemble tacos throughout the event.

Meal Prep Tips

Make a double batch and freeze portions for easy weeknight dinners. Pack with small containers of toppings so assembly is fast—reheat meat in a hot skillet to restore crispiness. If using in salads, shred cold and add directly to bowls for quick protein without reheating.

Final thought: once you try this oven-roasted technique, you'll appreciate how a few pantry spices and citrus can elevate a modest pork shoulder into the centerpiece of a memorable meal. Share it with friends, serve it simply, and make it your own.