Batch Cooking Crispy Pork Carnitas

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

1. Preheat Oven

   Set the oven to 300°F and allow it to preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 300°F

2. Cube and Salt Pork

   Cut the pork shoulder into 1‑2‑inch cubes and toss generously with kosher salt.

   Time: PT10M

3. 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

4. Set Aside Browned Meat

   Transfer the browned pork to a large bowl and repeat until all cubes are browned.

   Time: PT5M

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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