I’ve always prepared carnitas in my Crockpot, but I found myself without a Crockpot the other day, so I decided to try cooking carnitas in the oven instead. Oh. My. Word. I’ve always thought my Crockpot carnitas were really good, but these oven roasted carnitas are amazing. The flavor is doubled, the meat is super moist and tender, and there are all of these little crispy bits that you just can’t get in the Crockpot.  

My husband loved this recipe and said I should only make carnitas this way from now on. The Crockpot carnitas are still great, especially for busy weeknights, but this is the recipe to use if you want really amazing carnitas. I always make a big roast, and then freeze the leftovers for another meal (carnitas tacos anyone?). Also, you will need a large ovenproof pot with a lid (I use an enameled cast-iron dutch oven) for this recipe.

Ingredients:
1 teaspoon salt
2 teaspoons garlic powder
2 teaspoon ground cumin
1 teaspoon crumbled dried oregano
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 tablespoons vegetable oil
2 limes, sliced into wedges
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Mix together the salt, garlic powder, cumin, oregano, coriander, and cinnamon in a shallow bowl. Cut the pork roast into several large chunks and trim off any large areas of fat. Coat the pork with the spice mixture.

Preheat the oven to 325 degrees.

Heat the vegetable oil in a large ovenproof pot over medium heat. Add the meat in batches and brown well on all sides. Don’t add too many pieces of meat to the pot at once, or else they won’t brown well. Turn down the heat, if needed, to prevent the spices from burning.

Add all of the browned meat back to the pot, cover tightly with a lid and place the pot in the oven. Bake until the meat is tender enough to be shredded easily with a fork, about 2 ½ to 3 hours. This is what it will look like when it’s done. 

Remove the pot from the oven and use a large spoon to skim off the fat from the pan juices. Use two forks to shred the meat and combine with the pan juices.

Serve with lime wedges and tortillas, and prepare for carnita nirvana!