Crispy Carnitas With Orange and Lime

Nothing beats tender pork simmered until it falls apart, then crisped up so every bite has a little crunch. This version utilizes fresh citrus — one orange and one lime — to maintain a bright and balanced flavor, with no added sugar required.

Why This Recipe Works

Seasonal Flexibility

Oranges and limes are available most of the year, but in winter they’re especially affordable and juicy.

Healthy & Wholesome

You’re working with whole ingredients, no mystery additives. The citrus does the flavor lifting naturally.

Simple Method

Simmer low and slow on the stove, then give it a quick trip to a frying pan for crisp edges.

Make-Ahead Friendly

You can cook the pork ahead, refrigerate it, then re-crisp it right before serving.

Ingredients for Carnitas

• 3-4 lbs pork shoulder (also called pork butt), cut into large chunks
• 1 large orange, quartered (use juice + toss in peel)
• Juice of 1 lime (discard the peel)
• 1 medium onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 Tbs dried oregano
• 2 tsp ground cumin
• 2 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1-2 cups vegetable stock

Yield & Servings

Makes about 6 cups shredded carnitas, enough for 10-12 tacos or a family-style platter.

Ingredient Notes

Fresh Produce

The orange peel adds oils that infuse the broth — don’t skip it. The lime juice goes in at the end for brightness.

Proteins or Grains

Classic pork shoulder gives the best fat-to-meat ratio. Lean cuts like loin won’t shred as well.

Flavor Boosters

Oregano + cumin = smoky depth. The garlic mellows during long simmering.

Instructions

1. In a large, heavy pot, combine the pork chunks, onion, garlic, spices, salt, pepper, orange juice, orange halves, and enough water/broth to cover them mostly.
2. Bring to a gentle boil over medium-high heat. Skim any foam.
3. Reduce the heat to low, cover tightly, and simmer for 3 hours, until the pork is tender enough to be fork-tender.
4. Remove bay leaves and discard. Use an immersion blender to puree the remaining liquid in the pot, then reduce it by half over medium heat. You will want this liquid to crisp up the carnitas.
5. Shred the pork into large, rustic chunks using tongs or two forks.
6. Heat a large frying pan (cast-iron if you have one) over medium-high heat. Add a splash of the pork fat from the pot.
7. Spread the pork in a single layer. Cook without stirring for a few minutes until crispy, then flip and crisp again.
8. Finish with the juice of one lime right before serving.

Cooking Variations

Stovetop Method

As written above — classic and reliable.

Oven/Grill Method

You can braise the pork in a Dutch oven at 300°F for 2½ to 3 hours, then crisp it under a broiler.

Slow Cooker/Instant Pot

Cook the pork with all the ingredients on low for 6–8 hours (or use an Instant Pot for 60 minutes, then allow for a natural release). Then, crisp it in a frying pan as above.

Easy Substitutions & Seasonal Variations

Vegetables or Greens

Add a quartered poblano or jalapeño during simmer for a gentle heat.

Proteins

Chicken thighs can be used as a substitute — shorten the simmer time to 45 minutes.

Grains or Starches

Serve over rice bowls instead of tacos for a hearty twist.

By Season

• Spring: Add radishes and cilantro as toppings.
• Summer: Pair with grilled corn salsa.
• Fall: Serve alongside roasted squash.
• Winter: Use blood oranges for deeper flavor.

Serving Suggestions & Storage

Pairings

Perfect in tacos, burrito bowls, nachos, or even tucked into a breakfast hash.

Toppings or Garnishes

Fresh cilantro, diced onion, crumbled queso fresco, pickled jalapeños, Jacima, fresh orange slices, and guacamole.

Storage Tips

• Fridge: Keeps 4 days. Re-crisp in a skillet.
• Freezer: Freeze shredded pork (without lime juice) up to 3 months. Add lime juice after reheating.

Frequently Asked Questions

Can I freeze this recipe?

Yes — freeze the cooked, shredded pork before crisping. Crisp after reheating for the best texture.

How long does it last in the fridge?

Up to 4 days in a sealed container.

Can I make this vegetarian/vegan/gluten-free?

Gluten-free already. For vegetarians, try jackfruit or potatoes simmered in the same mix and crisped in a skillet.

What seasonal produce works best?

Citrus is the hero here, but topping with garden-fresh cilantro, radishes, or summer tomatoes makes it shine.

Final Tip / Closing

If you’re making these for tacos, crisp the pork in small batches to ensure even cooking. Overcrowding the pan steams it — you want those crunchy, caramelized edges. And don’t be shy with the lime; it’s the spark that wakes everything up.