Batch Cooking Crispy Pork Carnitas
Batch Cooking Crispy Pork Carnitas is a medium Mexican recipe that serves 6. 250 calories per serving. Recipe by Dinner in Bed on YouTube.
Prep: 20 min | Cook: 3 hrs 34 min | Total: 4 hrs 14 min
Cost: $14.85 total, $2.48 per serving
Ingredients
- 4 lb Pork Shoulder (Boston Butt) (cut into 1‑2‑inch cubes)
- 2 tbsp Avocado Oil (high smoke point for searing)
- 2 tbsp Kosher Salt (generously season pork before searing)
- 1 Large Yellow Onion (diced)
- 4 Garlic Cloves (whole, will soften during cooking)
- 1 Fresh Orange (juice only)
- 1 Fresh Lime (juice only)
- 1 cup Low‑Sodium Chicken Broth (for deglazing and braising)
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
- 1 tsp Chili Powder
- 0.5 tsp Black Pepper
Instructions
Preheat Oven
Set the oven to 300°F and allow it to preheat while you prepare the ingredients.
Time: PT10M
Temperature: 300°F
Cube and Salt Pork
Cut the pork shoulder into 1‑2‑inch cubes and toss generously with kosher salt.
Time: PT10M
Sear Pork
Heat avocado oil in the Dutch oven over medium heat. Working in batches, add a single layer of pork cubes and sear each side until nicely browned, about 3‑4 minutes per side.
Time: PT20M
Set Aside Browned Meat
Transfer the browned pork to a large bowl and repeat until all cubes are browned.
Time: PT5M
Deglaze Pot
Add about ¼ cup of chicken broth to the hot Dutch oven and scrape up the browned bits with a wooden spoon.
Time: PT2M
Sauté Aromatics
Add the diced onion and whole garlic cloves to the pot and sauté for 3‑4 minutes until the onion softens and the garlic becomes fragrant.
Time: PT5M
Add Citrus and Seasonings
Stir in the fresh orange juice, lime juice, remaining chicken broth, cumin, oregano, chili powder, and black pepper. Mix well.
Time: PT3M
Slow‑Cook in Oven
Return all browned pork to the Dutch oven, stir to coat, cover with the lid, and place in the preheated oven for 3 hours.
Time: PT3H
Temperature: 300°F
Broil for Crispy Edges
Remove the pot, transfer the pork to a sheet pan in an even layer, and broil on high for 5‑7 minutes until the edges are crisp and caramelized.
Time: PT7M
Temperature: high broil
Portion and Freeze
Allow the carnitas to cool slightly, then divide into freezer‑safe Ziploc bags, label with date, lay flat and freeze.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 20g
- Carbohydrates
- 5g
- Fat
- 15g
- Fiber
- 1g
Dietary info: Gluten-Free, Dairy-Free, Paleo-Friendly
Ingredient Substitutions
- Instead of Pork Shoulder (Boston Butt): Pork Butt, Pork Loin (less fatty)
- Instead of Avocado Oil: Canola Oil, Grapeseed Oil
- Instead of Kosher Salt: Sea Salt
- Instead of Large Yellow Onion: White Onion, Shallots
- Instead of Garlic Cloves: Minced Garlic
- Instead of Fresh Orange: Bottled Orange Juice
- Instead of Fresh Lime: Bottled Lime Juice
- Instead of Low‑Sodium Chicken Broth: Vegetable Broth, Water with bouillon
- Instead of Ground Cumin: Ground Coriander
- Instead of Dried Oregano: Mexican Oregano
- Instead of Chili Powder: Paprika
- Instead of Black Pepper: White Pepper
Equipment Needed
- Dutch Oven
- Sheet Pan
- Oven
- Stove
- Cutting Board
- Chef's Knife
- Tongs
- Measuring Cups and Spoons
- Mixing Bowl
Critical Steps — Do Not Skip
- Browning the pork cubes for deep flavor
- Low‑temperature oven braise for ultimate tenderness
- Broiling to achieve crispy, caramelized edges
Chef Tips from the Video
- Use avocado oil or another high‑smoke‑point oil to achieve a deep sear without burning.
- Leave the garlic cloves whole; they will soften and infuse the broth without turning bitter.
- For extra depth, add a splash of orange liqueur or a pinch of smoked paprika to the braising liquid.
Troubleshooting
Pork is not tender after the 3‑hour bake.
Continue cooking for an additional 30‑45 minutes, checking for fork‑tenderness. Low temperature and a tight lid are essential.
Meat lacks crispy edges after broiling.
Pat the pork dry with paper towels before broiling and spread it in a single layer. Increase broiler time by 1‑2 minutes, watching closely.
The braising liquid is too watery.
Remove the lid for the last 20‑30 minutes of the oven bake to allow excess liquid to evaporate, or increase the amount of citrus and seasonings for more concentrated flavor.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze in portioned bags for up to 3 months.
Room temperature: Do not store at room temperature; refrigerate or freeze promptly.
Make-Ahead Tips
- Freeze in individual 1‑cup portions for quick reheating.
- Thaw overnight in the refrigerator before reheating for best texture.
- Reheat on a sheet pan under the broiler for 3‑4 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of pork carnitas in Mexican cuisine?
Carnitas, meaning “little meats,” originated in the Mexican state of Michoacán where pork was traditionally slow‑cooked in large copper pots over low heat. The technique produces melt‑in‑your‑mouth meat with crispy edges, a staple for tacos, burritos, and festive celebrations.
What are the traditional regional variations of pork carnitas in Mexican cuisine?
In Michoacán, carnitas are cooked in lard with orange juice and spices, while in the Yucatán they may include achiote and sour orange. Some regions add beer or cola for sweetness, but the core method of low‑heat braising and final crisping remains consistent.
How is pork carnitas traditionally served in Mexico?
Traditional pork carnitas are served on warm corn tortillas with fresh cilantro, diced onion, lime wedges, and salsa verde. They are also used as a filling for tacos al pastor, tortas, and as a topping for pozole.
What occasions or celebrations is pork carnitas traditionally associated with in Mexican culture?
Carnitas are popular at family gatherings, holidays such as Día de los Muertos, and weekend barbecues. Their make‑ahead nature makes them ideal for feeding large groups during celebrations.
What other Mexican dishes pair well with pork carnitas from Dinner in Bed?
Pork carnitas pair beautifully with Mexican rice, black beans, fresh salsa verde, guacamole, and pickled red onions. They also complement side dishes like elote (Mexican street corn) and a simple cabbage slaw.
What are the authentic traditional ingredients for pork carnitas versus acceptable substitutes?
Traditional carnitas use pork shoulder, lard or high‑smoke‑point oil, orange juice, lime, garlic, cumin, oregano, and a splash of chicken broth. Substitutes include avocado oil for lard, vegetable broth for chicken broth, and bottled orange juice if fresh fruit is unavailable.
What are the most common mistakes to avoid when making pork carnitas from Dinner in Bed?
Common mistakes include overcrowding the Dutch oven (which prevents browning), using low‑heat oil that burns, skipping the final broil (resulting in soggy meat), and not seasoning the pork generously before searing.
Why does this pork carnitas recipe use a low oven temperature instead of a pressure cooker?
A low oven temperature allows the connective tissue to break down slowly, producing tender meat while preserving the flavor from the browned crust. A pressure cooker can make the meat tender but often loses the caramelized exterior that defines authentic carnitas.
Can I make pork carnitas ahead of time and how should I store them?
Yes. Portion the cooled carnitas into freezer‑safe bags, label with the date, and freeze for up to three months. Thaw in the refrigerator overnight and re‑crisp under the broiler before serving.
What texture and appearance should I look for when making pork carnitas from Dinner in Bed?
The meat should be fork‑tender and easily pull apart after the low‑heat bake, with deep brown, caramelized edges from the final broil. The interior should be moist, while the exterior is crispy and slightly charred.
What does the YouTube channel Dinner in Bed specialize in?
The YouTube channel Dinner in Bed specializes in practical, batch‑cooking and meal‑prep recipes that help home cooks save time while enjoying flavorful, home‑cooked meals. The host focuses on versatile dishes that can be frozen and reheated easily.
How does the YouTube channel Dinner in Bed's approach to Mexican cooking differ from other Mexican cooking channels?
Dinner in Bed emphasizes batch cooking, minimal equipment, and freezer‑friendly meals, whereas many Mexican cooking channels focus on traditional stovetop or grill techniques without a strong emphasis on make‑ahead storage. Kaylee’s style blends authentic flavors with modern convenience.
Last updated: September 2, 2026
