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Weeknight • Pork

Sheet Pan Crispy Pork Carnitas

Get flavorful, crispy carnitas from your oven with minimal fuss, perfect for tacos or bowls.

Prep
20 min
Cook
60 min
Servings
6
Level
Weeknight
Sheet Pan Crispy Pork Carnitas

Who says you need a slow cooker or hours on the stovetop for amazing carnitas? This sheet pan method delivers incredibly tender, flavorful, and delightfully crispy pork carnitas right in your oven! It's a game-changer for taco night or any time you’re craving a taste of Mexico with minimal effort. Trust us, your taste buds will thank you!

Ingredients

Yield: 6 servings

Pork Carnitas

  • 2.5-3 lbs boneless pork shoulder (Boston butt), cut into 1.5-inch cubes
  • 1 large orange, halved
  • 1 small onion, quartered
  • 4-5 cloves garlic, smashed
  • 1.5 cups chicken broth or water
  • 2 tbsp olive or avocado oil
  • 1 tbsp cumin
  • 1 tbsp dried oregano
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste

For Serving

  • Warm corn or flour tortillas
  • Chopped cilantro
  • Diced red onion
  • Lime wedges
  • Salsa, avocado, or guacamole

Preparation

  1. Step 1

    Preheat oven to 350°F (175°C). In a large bowl, toss the pork cubes with olive oil, cumin, oregano, chili powder, smoked paprika, salt, and pepper until evenly coated.

  2. Step 2

    Place the seasoned pork in a large baking dish or oven-safe pot. Add the orange halves (squeezing juice over the pork first), onion quarters, smashed garlic, and chicken broth.

  3. Step 3

    Cover the dish tightly with foil and bake for 1 hour. After 1 hour, remove the foil, stir the pork, and continue baking uncovered for another 45-60 minutes, or until the liquid has mostly evaporated, the pork is very tender, and starting to brown. The pork should shred easily with a fork.

  4. Step 4

    Increase oven temperature to 400°F (200°C). Using two forks, shred the pork directly in the baking dish, tossing it with any remaining juices and crispy bits. Spread the shredded pork evenly across the baking dish (you may need to transfer to a large sheet pan if your baking dish is too small for a single layer).

  5. Step 5

    Return the shredded pork to the oven and bake for another 15-20 minutes, or until the edges are nicely crisped. For extra crispiness, you can broil for a few minutes at the very end, watching carefully to prevent burning.

  6. Step 6

    Remove from oven. Discard the orange, onion, and garlic. Serve the crispy carnitas in warm tortillas with cilantro, diced red onion, lime wedges, and your favorite salsa or avocado.

Tips

  • For a spicier kick, add a pinch of cayenne pepper to your seasoning blend.
  • Don't skip the orange! It adds a subtle brightness and helps tenderize the meat.
  • Carnitas freeze beautifully. Store leftovers in an airtight container for up to 3 months.

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