
Tender, citrus-bright oven-roasted pork shoulder finished under the broiler for crunchy edges—perfect for tacos, bowls, and make-ahead meals.

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.
When I first served these to friends, everyone kept reaching for seconds. One guest declared them the best carnitas they'd had outside of Mexico City—high praise that made me keep this technique in heavy rotation. Over time I've learned to reserve the cooking liquid for brushing during shredding; that extra step keeps each forkful succulent while concentrating the flavors.
My favorite part of this recipe is how it transforms a simple cut of pork into something celebratory. On game days and casual dinner parties, people flock to the platter. Once I broiled a second tray while the first was being demolished—my partner joked it was a rescue mission for runaway carnitas because they disappear so fast.
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.
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.
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.
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.
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.
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.
Reserve some of the cooking liquid and brush the shredded meat to keep it moist before broiling.
Use a thermometer; aim for 195–205°F internal to ensure collagen has broken down for pull-apart texture.
Broil in short intervals and watch closely to avoid burning; flip once for even crisping.
Trim only large pieces of fat; small streaks of fat melt during cooking and add flavor.
Toast cumin briefly before adding for a deeper, nuttier flavor.
This nourishing classic oven-roasted carnitas recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Classic Oven-Roasted Carnitas recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 375°F. In a large Dutch oven, combine bay leaves, oregano, chili powder, kosher salt, cumin, cracked black pepper, cayenne, quartered onion, orange juice (reserve rind), lime juice and 2 cups chicken stock to allow spices to bloom.
Add pork shoulder pieces to the pot, pressing them so they're partly submerged in the braising liquid. Cover and place in the oven on the center rack.
Roast covered for 2½–3 hours until pork is very tender and pulls apart easily with a fork. Target an internal temperature of 195–205°F to ensure connective tissue has broken down.
Transfer pork with a slotted spoon to a rimmed baking dish, discarding any large fat pieces. Shred with two forks into roughly 1-inch pieces and brush generously with the reserved cooking liquid.
Turn on the broiler and broil the shredded meat until edges caramelize and crisp, about 5–8 minutes. Flip the meat and broil another 4–6 minutes until evenly crisped. Watch closely to prevent burning.
Serve immediately with tortillas and toppings. Cool and refrigerate leftovers up to 1 week or freeze up to 1 month.
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This recipe looks amazing! Can't wait to try it.
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