3-Ingredient Carnitas

Name: 3-Ingredient Carnitas
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 8 serving(s)
Ingredients: 3 1/2 lbs boneless pork shoulder, with a generous fat cap, cubed into 2-inch pieces; 8 cups water or 8 cups low sodium chicken broth, more if necessary; kosher salt & freshly ground black pepper; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground cloves; 1/2 teaspoon cayenne; corn tortilla, for serving; red cabbage, thinly sliced, for serving; sour cream, for serving; pickled red onions, for serving; cilantro, for serving; avocado, for serving; thinly sliced serrano chili, for serving

⏱ 190 mins 🍽 8 serving(s) 🏷 Very Low Carbs

This straightforward recipe transforms pork shoulder into succulent, crispy carnitas using only three essential components. The pork is first braised until fall-apart tender, then roasted to achieve a beautifully crisp exterior. The result is a versatile, flavourful filling ideal for stuffing into warm corn tortillas. Serve with classic accompaniments like red cabbage, avocado, and pickled onions for a complete meal. The process takes about 3 hours and 10 minutes of mostly hands-off cooking time.

Ingredients

3 1/2 lbs boneless pork shoulder, with a generous fat cap, cubed into 2-inch pieces
8 cups water or 8 cups low sodium chicken broth, more if necessary
kosher salt & freshly ground black pepper
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon cayenne
corn tortilla, for serving
red cabbage, thinly sliced, for serving
sour cream, for serving
pickled red onions, for serving
cilantro, for serving
avocado, for serving
thinly sliced serrano chili, for serving

Method

Heat your oven to 350 degrees F.
Place the cubed pork into a large dutch oven. Pour in enough water or chicken stock to just cover the meat, adding one tablespoon of salt. Set the pot over medium-high heat until the liquid boils. Cover with the lid and transfer to the oven. Cook for about 3 ½-4 hours until the pork is very tender and the liquid has reduced to roughly 1 cup. Remember to baste the meat with the cooking juices every 45 minutes.
Raise the oven temperature to 400 degrees F. Take the pot out of the oven and pour off the fat, leaving only about 3 tablespoons behind. Mix in the ground cumin, cloves, cayenne, and 2 teaspoons of black pepper. Return the pot, uncovered, to the oven. Roast for about 20 minutes more, giving it a stir after 10 minutes, until the pork is browned, crisp, and the liquid has fully evaporated.
You might need to drain off more fat as the pork crisps up. Finally, taste and adjust the seasoning with extra salt and pepper. Serve the carnitas in warm corn tortillas with thinly sliced red cabbage, sour cream, pickled red onions, fresh cilantro, avocado, and serrano chillies.

Nutrition (per serving)

Sodium143200 mg

Recipe details

CategoryVery Low Carbs

AuthorGenius Kitchen