If you're looking for a dish that combines bold flavors and a touch of heat, Spicy Orange Carnitas is your new go-to. It's a delightful twist on a classic Mexican favorite, perfect for a cozy night in or a festive gathering.
Pork shoulder is the star of this dish, providing rich flavor and tenderness. The fat content ensures the carnitas remain juicy during the long cooking process. Olive oil helps sear the pork, creating a delicious crust. Freshly squeezed orange juice adds a sweet, citrusy note that brightens the dish, while orange zest enhances the depth of flavor. Garlic brings its classic aromatic profile, and ground cumin adds an earthy warmth. Smoked paprika gives a smoky undertone, complemented by the heat from cayenne pepper. Rounding out the spice mix, black pepper and salt enhance all the flavors. Onion and jalapeño provide a savory base and a touch of heat. Finally, chicken broth keeps everything moist and flavorful during the long cooking process.
These carnitas pair wonderfully with warm corn tortillas, chopped fresh cilantro, and a squeeze of lime. For a full meal, serve them with black beans and a side of Mexican rice. They’re also great in tacos or burrito bowls with avocado and pico de gallo.
Start by preheating your oven to 325°F (163°C). This gives you time to prepare everything else while the oven gets to the right temperature. In a large Dutch oven, heat the olive oil over medium-high heat. Once the oil is shimmering, sear the pork shoulder on all sides. This should take about 5-7 minutes. You’re looking for a nice brown crust, which adds depth to the finished dish.
Once browned, remove the pork and set it aside on a plate. In the same pot, toss in the onion, jalapeño, and garlic. Sauté them for about 5 minutes until they're soft and fragrant. Return the pork to the pot, nestling it among the vegetables.
Now it's time to add the magic: pour in the orange juice and sprinkle in the orange zest, ensuring the pork is well coated. Add the chicken broth, cumin, smoked paprika, cayenne pepper, black pepper, and salt. Stir everything gently to combine.
Cover the pot and slide it into the preheated oven. Allow it to cook for about 3 hours, or until the pork is tender and shreds easily with a fork. Once done, remove the pot from the oven. Take out the pork and shred it using two forks. Return the shredded pork to the pot, mixing it well with all the delicious juices.
For those who like a bit of crispiness, you can broil the shredded pork in the oven for 5-10 minutes. Keep an eye on it to avoid burning.
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