Even though I am Italian, my favorite food is Mexican. For me, Taco Tuesday seems to make its way to Wednesday, Thursday, Friday, and into the weekend. These carnitas make a perfect breakfast, brunch, lunch, snack, or dinner. Enjoy!
15 minutes
6 minutes
Show nutritional information
This is our estimate based on online research.
Fat:33 g
Carbohydrates:5 g
Protein:41 g
Calculated per serving.

Serves: 6

Serves: 6decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Combine the spices (cumin, paprika, oregano, cinnamon, cloves, salt, pepper) in a small bowl.
  2. Place pork in larger bowl and toss with the spice mixture until well coated.
  3. Zest the orange (See recipe notes) and lime. Set aside.
  4. Juice the orange and lime.
  5. Place pork in a Dutch oven. Add the bay leaves, garlic, zest, juice, and stock to cover the pork.
  6. Bring to boil and reduce to simmer. Simmer uncovered until all the liquid is gone.
  7. Once the liquid has completely evaporated, cook pork until the edges are crispy. Stir frequently so the pork does not burn.
  8. Serve with lettuce wraps, avocado, chopped tomato, hot sauce.


*Use a Honeybell tangelo in place of the orange when in season. The cook time will vary based on how low the pork is simmering. The slower and lower the simmer, the more tender the pork.

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